Sous Chef

Renaissance Denver Central Park Hotel is a premier hospitality establishment known for its contemporary style and upscale amenities, perfectly situated between downtown Denver and Denver International Airport. This trendy and modern luxury hotel offers guests a relaxing escape with tech-enabled rooms and suites that feature plug-in panels and Bluetooth-equipped TVs. Many rooms provide stunning views of the Colorado mountains and the downtown Denver skyline, enhancing the guest experience with comfort and scenic beauty. The hotel's vibrant restaurant, Fifty300, serves delicious regional American cuisine, complemented by a lively lounge where guests can enjoy cocktails. Beyond accommodation and dining, the hotel boasts sophisticated venues ideal for meetings, social events, and weddings, supported by custom catering and an expert staff dedicated to making events memorable. The location is also convenient for leisure travelers, being close to popular attractions such as the Denver Botanical Gardens, Dick's Sporting Goods Park, and the Denver Zoo, with easy access to the light rail station for seamless transportation around the city.

The Sous Chef opportunity at Renaissance Denver Central Park Hotel is a pivotal role assisting the Executive Chef in the preparation of food and the oversight of kitchen operations. The Sous Chef ensures that all food quality, guest service, and sustainability standards are met consistently. This role involves hands-on participation in menu development, recipe creation, and kitchen staff management. The Sous Chef is responsible for interviewing, selecting, training, scheduling, coaching, and supporting kitchen associates to align with the hotel's brand standards and core values. Managing kitchen operations also includes ensuring menu items are prepared following recipes and yield guides, maintaining budget controls by monitoring costs and operating needs, and supervising the methods of cooking, garnishes, and portion sizes to meet department standards. Culinary innovation is encouraged with the development and testing of new menu items. The role involves training personnel on equipment, cooking techniques, and safety practices in line with MSDS and OSHA standards. The Sous Chef also conducts performance evaluations, maintains an open-door policy for team members, facilitates departmental meetings, and practices sustainability guidelines tied to the hotel's EarthView program. Candidates should be prepared for a work schedule that varies and includes holidays and weekends, with the physical demands of standing for extended periods, lifting up to 50 pounds, and other manual activities. This role offers a clear career progression path from Executive Sous Chef to Chef and ultimately Executive Chef, making it a rewarding opportunity for culinary professionals committed to excellence and growth within a respected luxury hotel environment. HHM Hotels is an equal opportunity employer that values diversity and inclusion across all aspects of employment.