Why us?

Sage Hospitality Group is seeking an Executive Chef to oversee the culinary operations at Hotel Indigo Denver Downtown .

A position is open at Hotel Indigo Denver Downtown !Located in Denver’s historic Union Station neighborhood, Hotel Indigo Denver Downtown is an upscale hotel with subtle nods to the city’s gold rush roots. Our modern hotel features 180 guest rooms and well-appointed meeting spaces. Additionally, with direct access to I-25 and the RTD Light Rail with service to the Denver International Airport, Hotel Indigo is centrally located in the heart of Denver’s buzzing downtown corridor. Hotel Indigo offers urban explorers and modern pioneers an immersive outlet to discover Denver’s wild past and booming future. Come be a part of the story at Hotel Indigo!

As part of Sage Restaurant Group, we focus on building "independent" restaurants and lounges bordering our hotels in prime locations. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

Plan and manage the kitchen team in the procurement, production, preparation and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.

• Able to create and develop menus for restaurant events working with sales and marketing teams to build upon revenues.

• Responsible for the restaurant operation and assisting in banquets and events when needed.

• Recommends menu and procedural changes.

• Recommends the budget and manages food and labor costs within approved budget constraints.

• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

• Manage associates and managers in the kitchen to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

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

• Develop, recommend, implement, and manage the restaurant’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

5-20 associates

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Requires oral and written communication skills.

• Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

• Must have excellent vision, for safety reasons.

• Must have moderate speech communications skills to communicate with other employees.

• Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

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 objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

• Carrying, (ranging from clipboard to food products to small equipment).

• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

• Full mobility is required in order to usually inspect and monitor the kitchen environment.

• Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment

Inside 100%. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

• Medical, dental, & vision insurance

• Unlimited paid time off

• Eligible to participate in Sage's bonus plan

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• 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.

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

The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

ID: 2024-22711

Position Type: Regular Full-Time

Property : Hotel Indigo Denver

Outlet: The Corner Office

Category: Culinary

Min: USD $80,000.00/Yr.

Max: USD $90,000.00/Yr.

Address : 1801 Wewatta St

City : Denver

State : Colorado

EOE Protected Veterans/Disability