Sage Hospitality Resources Executive Chef in Fort Collins, Colorado
“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf
The Emporium engages a distinctively delectable experience for its guests. The Emporium: An American Brasserie is the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store where diners can pick out a bottle for dinner or order straight from the menu. What a concept! The Emporium sources foods locally, working with a local bakery and local growers.
As a team member of The Emporium, you are a part of something even bigger, Sage Restaurant Concepts. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
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 in order 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.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
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 department'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.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
More than two years of post high school education, but less than a degree from a four-year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
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.
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.
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.
▪ Unlimited paid time off
▪ Medical, dental, & vision insurance
▪ Health savings and flexible spending accounts
▪ Basic Life and AD&D insurance
▪ Company-paid short-term disability
▪ Paid FMLA leave for up to a period of 12 weeks
▪ Employee Assistance Program
▪ Great discounts on Hotels, Restaurants, and much more.
▪ Eligible to participate in the Employee Referral Bonus Program.
Position Type: Regular Full-Time
Property : The Elizabeth Hotel
Outlet: Emporium Fort Collins
Min: USD $75,000.00/Yr.
Max: USD $85,000.00/Yr.
Tipped Position: No
Address : 111 Chestnut St
City : Fort Collins
State : Colorado
EOE Protected Veterans/Disability