Executive Chef

Sage Hospitality • Denver, CO

12d • $110,000 - $130,000 • Onsite

About The Position

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.

Requirements

• 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.
• 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.

Responsibilities

• 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.

Benefits

• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass- Full time Only, discounted parking lot rates of $6.50 per day.
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Hilton & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• A fun work environment that encourages individuality, recognition, growth & development

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree