Executive Chef

Sage Restaurant Group; Colorado; On-site; USD 55,000 - 75,000; Full time

Job summary

Join a leading hospitality team where you can manage kitchen operations and staff to create memorable dining experiences. This role emphasizes food safety, budget management, and team leadership, suited for individuals with extensive kitchen management experience.

Benefits

Unlimited paid time off

Eligible for Sage bonus plan

401(k) plan with employer matching

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Company-paid short-term disability

Paid FMLA leave for up to 12 weeks

Employee Assistance Program

Great discounts on Hotels, Restaurants, and more

Employee Referral Bonus Program up to $1,000

Qualifications

• Five to ten years of experience in a related position.
• Requires advanced knowledge in food profession.
• Moderate hearing and vision for safety.

Responsibilities

• Plan and manage kitchen staff and operations.
• Recommends menu and procedural changes.
• Manage food and labor costs within budget.

Skills

Management of people

Food and beverage management

Communication skills

Problem solving

Education

More than two years of post high school education

Job description

At Sage Hospitality, we don’t just serve food — we create experiences. In our food & beverage teams, passion meets purpose. You’ll work with innovative leaders, craft memorable moments for guests, and grow in a culture that values creativity, collaboration, and excellence.

If you’re ready to bring bold ideas to the table and grow with a team that truly invests in you — join us.

Job Overview

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.

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.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

Experience

Experience required by position is five to ten 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.

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.

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 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.

The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

Eligible to participate in Sage bonus plan

Unlimited paid time off

Eligible to participate in the Company’s 401(k) program with employer matching

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. Up to $1,000 per referral.