Toro Sous Chef

Sage Hospitality Group

Denver (CO)

On-site

USD 63,000 - 77,000

Full time

14 days+

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Benefits offered by this job

Unlimited paid time off

Medical, dental, & vision insurance

401(k) with employer matching

Health savings and flexible spending

Basic Life and AD&D insurance

Company-paid short-term disability

FMLA leave up to 12 weeks

Employee Assistance Program

Hotel and restaurant discounts

One hot meal per shift

Free covered garage parking

Employee referral bonus program

Job summary

Hotel Clio, a Luxury Collection Hotel in Denver's Cherry Creek North shopping district, seeks an experienced Sous Chef to lead daily kitchen operations for our Toro Latin Kitchen & Lounge and room service, ensuring safe, high-quality food production and innovative menu execution.

You will help manage staff, monitor food and labor costs, and partner with the Executive Chef on menu and production changes in a premier hospitality environment.

Qualifications

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).
Advanced knowledge of the principles and practices within the food profession; 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 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.

Education

High school education or equivalent

Job description

Why us?

Welcome to Toro Latin Kitchen & Lounge, an artful experience combining culinary mastery with exemplary service. We are passionate about providing fresh, flavorful, and locally sourced courses paired with an enlightened hospitality spirit. We are in search of an experienced Sous Chef, infusing your talents and passions to amplify our mission.

Your Inspiration for Unforgettable Experiences in Cherry Creek North. Welcome to Hotel Clio, a Luxury Collection Hotel located in Denver's sophisticated Cherry Creek North shopping district. We cater to travelers desiring an elegant and inspirational stay and invite locals to enjoy the renowned Toro Latin Kitchen & Lounge restaurant. Take a seat and let the Latin American flavors at Toro transport you. In the tradition of South Americanconvivial dining culture, Toro features a ceviche bar, small plates and fresh locally sourced ingredients.We are your inspiration for uncovering new experiences within our community, where boutique shopping and exquisite attractions are just steps away. Discover endless opportunities with Hotel Clio, the muse of Cherry Creek.

At Hotel Clio, part of Sage Hospitality Group, we seek innovative leaders with a disruptive spirit, not just job seekers. We're looking for power players eager to rise to the top. Sage offers opportunities for growth and personal fulfillment, emphasizing the aspects that keep us human and happy. We aim to attract and retain associates engaged in our culture, passionate about hospitality, and excited to enrich lives one experience at a time. Founded on bold individuality, Sage has created some of the world’s best hotels, restaurants, and experiences, thanks to people like you who follow their own path, are eager to learn, and love their community. We embrace uniqueness in both guest experiences and team member treatment, fostering a community built on integrity, respect, innovation, and togetherness.

Applicationsopenuntil September 21, 2026 or until filled.

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