Executive Chef

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $100,000.00 - $110,000.00

Benefits

Eligible to participate in Sage bonus plan

Unlimited paid time off

Medical insurance

Dental Insurance

Vision Insurance

401(k) program with employer matching

health savings and flexible spending accounts

Basic Life and AD&D insurance

Company-paid short-term disability

paid FMLA leave up to 12 weeks

Employee assistance program

Great discounts on Hotels and Restaurants

Employee Referral Bonus Program up to $1,000 per referral

Job Description

Sage Hospitality is a dynamic and innovative hospitality company dedicated to empowering passionate leaders to reimagine what hospitality can be. With a commitment to delivering exceptional guest experiences, Sage Hospitality uniquely blends tradition with forward-thinking practices to create memorable and impactful moments. The company embraces a culture of development, inclusion, and community connection, seeking to attract professionals who are not only skilled but share a passion for hospitality and innovation. Sage Hospitality's portfolio includes a variety of iconic properties and restaurants where culinary creativity and excellence form the heart of the guest experience.

The Executive Chef role at Sage H... Show More

Job Requirements

More than two years of post high school education but less than a four-year degree
Five to ten years of experience in a related culinary leadership position
Advanced knowledge of principles and practices within the food profession
Oral and written communication skills
Moderate hearing and speech communication capabilities
Excellent vision and literacy skills
Ability to manage kitchen environment and safety standards
Physical ability to lift 30-35 pounds multiple times per shift
Capability for continuous standing and full mobility
Work in varying temperatures ranging from -10 to over 100 degrees

Job Qualifications

More than two years of post high school education but less than a four-year degree
Five to ten years of experience in a related culinary leadership position
Advanced knowledge of food profession principles and practices
Strong oral and written communication skills
Ability to hear and speak effectively for safety and team communication
Excellent vision and comprehension skills
Ability to analyze and manage budgets and operations

Job Duties

Plan and manage kitchen staff in procurement, production, preparation and presentation of all food
Ensure kitchen operations comply with safety, sanitary standards and regulations
Recommend menu, procedural changes and budget management strategies
Manage food and labor costs within budget constraints
Hire, train, develop, coach, and counsel kitchen associates and managers
Monitor and control maintenance and sanitation of kitchen and equipment
Develop and implement menus and backup plans within corporate guidelines
Execute and promote the Accident Prevention Program

Job Location

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