Sous Chef

Sage Restaurant Group; Aurora (CO); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Health coverage

Exclusive discounts at Sage Hotels & R

Culture & belonging

Job summary

Sage Restaurant Group at The Benson Hotel & Faculty Club in Aurora, CO seeks a Kitchen Manager to oversee daily kitchen operations for hotel restaurant and room service. You will guide production, ensure safe, sanitary practices, and help drive menu and production changes with the Executive Chef.

Ideal candidates have 1–2 years of related experience in a hotel/kitchen setting and strong people-management skills to lead a busy team while meeting cost targets.

Qualifications

• High level knowledge of the principles and practices within the food profession.
• Experience managing people, budgets and kitchen operations.

Responsibilities

• Manage daily production, prep and presentation for hotel restaurant and room service.
• Oversee HR in production areas: hire, train, coach, review performance and salaries.
• Schedule and maintain sanitation of kitchen and related areas to standards.
• Monitor labor and food costs; report and adjust to meet budgets while quality remains.
• Promote the Accident Prevention Program to minimize risk and expenses.

Skills

Food & beverage management

People management

Budgeting

Team leadership

Education

High school education or equivalent

Job description

Why us?

Applications open until 09/30/2026 or until filled.

Position does require open job availability (must work nights/weekends/holidays).

A Modern Pioneer’s Retreat at the Heart of Colorado Innovation

Nestled within the dynamic UC Anschutz Medical Campus in Aurora,The Benson Hotel & Faculty Club is where innovation meets rejuvenation. Designed as a refined gathering place, our boutique hotel invites business leaders, global thinkers, students, and creatives to connect, collaborate, and recharge. Reflecting the pioneering spirit of the West, The Benson offers a luxurious yet approachable atmosphere—a sanctuary where hospitality, discovery, and community flourish.

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

Why You’ll Love Working at Sage

Exceptional Benefits & Perks:

Explore & Save

Enjoy exclusive discounts at Sage Hotels & Restaurants nationwide—your gateway to unforgettable experiences across the country.

Comprehensive Health Coverage

We've got you covered with medical, vision, and dental insurance because your well-being matters.

Join a Culture That Celebrates You

At Sage, you're part of a community. We're building something special: a place where creativity thrives, passion drives every detail, and belonging isn't just a buzzword; it's who we are.

Ready to be part of something extraordinary? Let's create the future of hospitality together.

Salary

USD $55,000.00 - USD $60,000.00 /Yr.

ID: 2026-33162

Position Type: Regular Full-Time

Property : The Benson Hotel & Facult

Outlet: Hotel

Category: Culinary

Min: USD $55,000.00/Yr.

Max: USD $60,000.00/Yr.

Tipped Position: No

Address : 13025 E Montview Blvd

City : Aurora

State : Colorado

EOE Protected Veterans/Disability