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Sous Chef

4 months ago

Denver, Colorado, United States Sage Hospitality Group Full time

Why us?

Job Close Date: June 24, 2024 or until filled

New Restaurant opening at Hotel Indigo Denver Downtown An exciting, neighborhood restaurant coming online to serve the community, the hotel and the ever-growing Lower Downtown area of Denver.

Hiring Event on June 18th from 11am-4pm & June 20th from 1pm-6pm

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 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

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

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

Free ECO Pass

Medical, dental, & vision insurance

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Company-paid short-term disability

Unlimited paid time off

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.

ID:

Position Type: Regular Full-Time

Property : Hotel Indigo Denver

Outlet: Hotel

Category: Culinary

Min: USD $55,000.00/Yr.

Max: USD $65,000.00/Yr.

Address: 1801 Wewatta St

City: Denver

State: Colorado

EOE Protected Veterans/Disability