Sous Chef - Embassy Suites Denver Downtown
Chef - Executive Chef, Chef - Sous Chef
As the leading hospitality management company, our success is defined by providing the ultimate experience to every customer, investor, partner and associate.
We are passionate about making every experience with Sage Hospitality unique, positive, successful and inspiring. We are dedicated to making a difference in the lives of our guests, associates, investors and the communities where we live and work.
We are a hotel management company with the right systems in place, incredible offerings in premiere locations, and a team of smart, creative and visionary people at all levels. Our over 25 years of experience tells us that these are precisely the right ingredients to make your experience with Sage sensational.
People Focused –
We nurture and empower our people to provide seamless execution and extraordinary results
We capture the unique potential in each property to provide exceptional experiences for our guests and superior operating profit for our owners
Corporate Citizens –
We are a good neighbor, environmental steward and corporate citizen in the communities where we live and operate
Performance Driven –
We create and utilize proven, proprietary operations management systems and strategies that drive revenue, increase efficiencies, reduce costs, maximize profitability
Here at Sage Hospitality our concern is for the comfort of our guests and the way in which we treat our environment. Our Green Effort involves reducing our carbon footprint at every one of our hotel locations by asking our guests to leave our convenient door-hangers out to help us conserve energy.
By placing the hanger on your door, you will be declining guest room cleaning for the day. This will help reduce the hotels’ energy and water usage.
Sous Chef - Embassy Suites Denver Downtown
The flagship Embassy Suites Denver Downtown who is the #1 hotel on Trip Advisor and top rated within the brand has exciting opportunities!
We are seeking a Sous Chef to join our team of hospitality professionals!
Coordinate, plan and supervise the production, preparation and presentation of food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsible for supervising the production of food. Recommends and implements procedural/production changes. Monitors food and labor costs.
Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all company/franchise standards.
Supervise 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, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.
Perform special projects and other responsibilities as assigned.
No travel required.
One to two years of post high school education.
Experience required by position is from three to four years of employment in a related position with this company or other organization(s).
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.
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