Sage Hospitality Jobs

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Sage Hospitality Resources Pastry Chef in Denver, Colorado

Why us?

Hiring Bonus! $500.00 eligible

Position Rate Range: $17.00- $19.00 per hour

Urban Farmer Steakhouse is a chef-driven seasonal steakhouse in lower-downtown Denver that emphasizes sustainable practices, locally-sourced ingredients, and ethically raised meats. Urban Farmer is a family of restaurants with locations in Portland, Cleveland and Philadelphia, with its newest addition in Denver.

The Urban Farmer backdrop is warm and elegant, yet quaint and rustic, visually telling the life-story of the hardworking, country farmer who marries the cosmopolitan art collector. Urban Farmer Denver is described as "rural chic", and prides itself in taking a re-imagined and modern approach to a typical white-tablecloth New York steakhouse for the more casual Denver demographic.

Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service? Apply today!

A Rewarding Experience:

  • Complementary RTD EcoPass

  • $500 hiring bonus: upon joining our team, we will offer $250.00 on your first paycheck and $250.00 after 90-days employment as a bonus!

  • 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

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

Job Overview

Manage the pastry kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.

  • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.

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

  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

  • Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

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.

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 and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.

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

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

  • Continuous standing -during preparation, during service hours or during expediting, usually all day.

  • Must be able to hear equipment timers and communicate with other staff.

  • Must be able to see that product is prepared appropriately.

  • Must have moderate comprehension and literacy to read use records and all special requests.

  • Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.

  • Pushing and pulling carts is required.

  • Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.

  • Mobility: Regularly moves all around kitchen.

  • Continuous standing: To complete a task, may be stationary for short periods of time.

  • Periodic climbing required.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

ID: 2021-8500

Position Type: Regular Full-Time

Property : The Oxford Hotel

Outlet: Urban Farmer Denver

Category: Culinary

Min: USD $17.00/Hr.

Max: USD $19.00/Hr.

Tipped Position: No

Address : 1600 17th St

City : Denver

State : Colorado

EOE Protected Veterans/Disability

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