Sage Hospitality Jobs

Job Information

Sage Hospitality Group Banquet Sous Chef in Denver, Colorado

Why us?

Discover the best of Denver at Hotel Clio, Cherry Creek’s Muse. Providing a connected, inspiring, and lush environment that allows guests to experience enriched hospitality through refined luxury. Join our award winning team and discover your place, in the heart of it all.

Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world’s best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

  • Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

  • Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

  • Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.

  • Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

  • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

  • Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

  • Must have moderate hearing -to hear equipment timers and communicate with other staff.

  • Must have excellent vision to see that product is prepared appropriately.

  • Must have moderate speech communication skills to be able to communicate with staff.

  • Must have moderate comprehension and literacy to read and understand all BEO's

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.

  • Bending does become necessary when using the lower oven for cooking, 5-10 times a day.

  • Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.

  • Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.

  • No climbing required.

  • No driving required.

Environment

Inside 95% of full shift

Benefits

  • Medical, dental, & vision insurance

  • Health savings and flexible spending accounts

  • Basic Life and AD&D insurance

  • Paid time off for vacation, sick time, and holidays

  • Eligible to participate in the Company’s 401(k) program with employer matching

  • Employee Assistance Program

  • Tuition Reimbursement

  • Great discounts on Hotels, Restaurants, and much more.

  • Complimentary Parking

  • Cell Phone Reimbursement Plan

  • Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

ID: 2023-16019

Position Type: Regular Full-Time

Property : Hotel Clio

Outlet: Not Applicable

Category: Culinary

Min: USD $50,000.00/Yr.

Max: USD $60,000.00/Yr.

Tipped Position: No

Address : 150 Clayton Ln

City : Denver

State : Colorado

EOE Protected Veterans/Disability

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