Sage Restaurant Group Vice President of Culinary Operations in Denver, Colorado
Sage Restaurant Group is set to hire a Vice President of Culinary Operations to lead culinary excellence within all SRG restaurants. As part of the Sage Restaurant Group, we focus on building independent restaurants and lounges adjacent to our hotels in prime locations. Our mission is to create the best restaurants in the world. We connect with the people that live and work in the communities we serve by providing innovative, playful, locally focused food and beverage experiences.
This role will report to the Senior Vice President of Operations as well as collaborating with our SRG corporate team.
Your success will be measured by your ability to:
Drive innovation while maximizing revenue opportunities
Maintain standard operating procedures, company policies, specifications, programs and initiatives relating to all revenues across the company
Elevate the guest’s experience in all culinary operations
Develop internal talent and drive leadership and employer brand for SRG
The ideal candidate has proven leadership experience in multi-unit operations within independent restaurants, possess a polished and professional demeanor where s/he can make professional and relevant business presentations, strong business and financial acumen, extensive success building successful teams, and is familiar with cutting edge operation techniques that drive performance. Possessing a Bachelor’s degree or above is a must
Vice President of Culinary Operations
Sage Hospitality Home Office
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Creation and implementation of innovative Branded menus and concepts and maintain Brand Integrity at all locations. Ensure all culinary operational standard are being upheld to drive consistency and financial expectations. Create a culture that supports the future growth of the Brand including professional development of the culinary talent’s performance and potential. Maintaining an Executive Role at one of the Brand locations.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.
Confronting Direct Reports
Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.
Sizing Up People
Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations.
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.
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.
Possessing a Bachelor’s degree or above is a must
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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.
Full Time - Regular