Executive Chef $82,000-$92,000/yr Plus Bonus Potential Uniquely Colorado Crafted and located in the new Heart of Boulder, The Hiltons on Canyon (Embassy Suites & Hilton Garden Inn Boulder – Canyon Boulevard & 28th Street) is your new urban retreat. Step foot into the space, and you will experience the attention to detail of these inspired properties.
The Perks: Sage Hotel & Restaurant Discounts across the US
Medical, Vision, Dental Insurance (Full Time Only)
Paid Vacation Time (Full Time Only)
Paid Sick Time from Day 1
401(k) + Company Match
Free RTD Ecopass
Hilton Discounts
Come be a part of our talented culinary team! We are looking for passionate culinarians who are looking to take their skills and talents to the next level.
At Sage Hospitality we dare to be different; not only in the experience we provide our guests, but also in the experiences we provide our team members. We believe in being true to ourselves and employing our passions. We are not just looking for employees; we are looking for storytellers; we are looking for experiential guides! Our guides are laid-back but attentive, genuinely enthusiastic, and creative daydreamers who want to share their passion with others and the community!
This posting will remain posted through 5/17/2024
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.
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. 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. Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. Must have excellent vision, for safety reasons. Must have moderate speech communications skills to communicate with other employees. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. 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. 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 Medical, dental, & vision insurance
Paid Basic Life and AD&D insurance
Paid time off for vacation, and holidays Health savings and flexible spending accounts
Great discounts on Hotels, Restaurants, and much more
Employee assistance program
Tuition Reimbursement
Paid Sick Time
