Sous Chef

Sage Hospitality Group; Aurora (CO); On-site; USD 42,000 - 63,000; Full time

Job summary

The Benson Hotel & Faculty Club in Aurora, CO is seeking an experienced Kitchen Manager to lead daily production, preparation, and presentation of all hotel food for the restaurant and room service.

You will oversee staffing, training, menu changes, and cost controls while ensuring compliance with safety standards in a fast-paced, hospitality-focused team. This role requires open job availability, including nights and weekends.

Qualifications

• Requires strong knowledge of food service principles and people management.
• Experience in kitchen operations and cost control.
• Ability to lead and coach a diverse kitchen team.

Responsibilities

• Oversee daily production, prep and presentation of all hotel food to ensure quality and conformity with standards.
• Manage kitchen HR: hire, schedule, train, coach, and review staff; ensure a safe work environment.
• Schedule sanitation and maintenance of kitchen and equipment to meet safety standards.
• Monitor labor and food costs; prepare reports and ensure budgets are met.
• Promote Accident Prevention Program to minimize liabilities and expenses.

Skills

Kitchen management

Team leadership

Menu planning

Budgeting & cost control

Education

High school education or equivalent

Job description

Why us?

Applications open until 09/21/2026 or until filled.

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

A Modern Pioneer’s Retreat at the Heart of Colorado InnovationNestled within the dynamic UC Anschutz Medical Campus in Aurora, The Benson Hotel & Faculty Clubis 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.