Sous Chef - Embassy Suites Denver Downtown

Sage Hospitality•Denver, CO

4d•$58,000 - $62,000

About The Position

Why us? The Embassy Suites by Hilton Denver Downtown and Convention Center Are you looking for a place that will inspire and challenge you? Let us be that place, as we show you the joys of working in hospitality! Un-conventional (Location and Look) Approachable (Upscale Unexpected Service) Down to Earth (LEED and ELP Certified for sustainability efforts) Truly Colorado (Our Vibe) This Embassy Suites by Hilton is a gateway to Denver's lively downtown scene. Boasting a contemporary convention venue, our Silver LEED™-certified hotel is within walking distance of the best attractions in the downtown area. The team at the Embassy Suites by Hilton Denver Downtown looks forward to sharing their experiences with you and can offer you an environment focused on learning and development. Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team! Submit your resume and application today! Sage Values & Culture: 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.

Requirements

High school education or equivalent.
Experience required by position is from one to two full 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.

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.