Executive Sous Chef

Sage Hospitality Group; Denver (CO); Presencial; USD 70 000 - 82 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Marriott and Sage Hotels andRestaurant

Free On-Site Parking

One free hot meal per shift

Free RTD EcoPass

Competitive Benefits Package

Health savings and flexible spending

Basic Life and AD&D insurance

Company-paid short-term disability

Paid time off for vacation, sick time,

401(k) with employer matching

Employee assistance program

Employee Referral Bonus Program. Up to

Resumo da oferta

Sage Hospitality Group, managing the Marriott Denver Tech Center Hotel, seeks an experienced kitchen leader to plan and oversee procurement, production, and presentation of all hotel food in a safe, sanitary environment.

You will manage staff, develop menus within corporate guidelines, and control labor and food costs, ensuring profitability and quality. A strong focus on safety, compliance, and team development is required.

Qualificações

• Requires advanced knowledge of foodservice management.
• Strong oral and written communication skills.
• Experience in budgeting and cost control.
• Experience in staff planning and supervision.

Responsabilidades

• Plan and manage kitchen staff in procurement, production, preparation and presentation of all food.
• Recommend menu and procedural changes.
• Manage budget and control food and labor costs.
• Hire, train, develop, coach, and discipline kitchen staff.
• Ensure safety, sanitation and compliance with standards.

Conhecimentos

Food & beverage management

People management

Communication skills

Budgeting

Formação académica

Post-secondary education

Descrição da oferta de emprego

Why us?

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy.

At the Marriott Denver Tech Center Hotel, a member of Sage Hospitality, we empower and support you to craft memorable experiences for both guests and fellow associates. At Sage our experience is different. We are one of the nation’s leading hotel and restaurant management and investment companies. Sage has a dynamic and progressive culture, is value oriented, customer service driven and brings together people who are passionate about enriching lives, one experience at a time.

The Denver Marriott Tech Center boasts 605 guest rooms, more than 49,000 square feet of meeting space, and a charming local Beer Garden. Situated in the heart of the Denver Tech Center, it offers convenient access to the light rail, connecting you directly to Downtown Denver. Additionally, it's close to premier attractions in the area, such as Greenwood Village, Comedy Works, the Landmark Theater, and Village Greens Park.

We embrace uniqueness, not just in the experiences we offer guests, but also in how we treat our team members. Authenticity is ingrained in our identity. Together, we foster a community built on integrity, respect, innovation, and togetherness. You Belong Here.

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.

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.
• Must be able to communicate with employees.
• Must be able to hear machinery, for safety reasons.
• Must have excellent comprehension and literacy 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

Marriott and Sage Hotels and Restaurant Discounts

Free On-Site Parking

One free hot meal per shift

Free RTD EcoPass

Competitive Benefits Package

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Company-paid short-term disability

Paid time off for vacation, sick time, and holidays

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

Employee assistance program

Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Salary

USD $70,000.00 - USD $82,000.00 /Yr.