Sage Hospitality Jobs

Job Information

Sage Hospitality Resources Sous Chef in Denver, Colorado

Why us?

The Corner Office, downtown Denver, is simply great food and outstanding cocktails. Designed with good times and comfort in mind, the bustling bar and energetic dining rooms feature retro-chic interiors infused with intrigue. Progressive global comfort food mixed with international flavors give traditional favorites a fresh twist.

When you join the team at The Corner Office- you not only join a dynamite property, you become a part of something bigger, Sage Restaurant Concepts. If you thrive in environments that encourage individuality and innovative thinking, look no further. Apply today!

The Perks:

  • Medical, Dental, & Vision Insurance

  • 401(k) with Employer Matching

  • Discounted RTD EcoPass

  • Discounted On-Site Parking

  • Complimentary Employee Meals

  • Hotel Discounts (Both Hilton & Sage Portfolio)

  • Sage Restaurant Concepts Discounts

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

Job Overview

Manage the 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. Position is 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 required by position is from one to two full 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.

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.

  • Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

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.

Benefits

▪ Medical, dental, & vision insurance

▪ Health savings and flexible spending accounts

▪ Basic Life and AD&D insurance

▪ Company-paid short-term disability

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

▪ Employee assistance program

▪ Tuition Reimbursement

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

ID: 2021-7382

Position Type: Regular Full-Time

Property : The Curtis

Outlet: The Corner Office

Category: Culinary

Min: USD $48,000.00/Yr.

Max: USD $55,000.00/Yr.

Tipped Position: No

Address : 1405 Curtis St

City : Denver

State : Colorado

EOE Protected Veterans/Disability

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