Sous Chef

Discover contemporary style and upscale amenities at Renaissance Denver Central Park Hotel, a premier luxury hotel located conveniently between downtown Denver and Denver International Airport. This trendy hotel offers guests a perfect blend of relaxation and sophistication with its tech-enabled rooms and suites featuring plug-in panels and Bluetooth-equipped TVs. Many rooms provide stunning views of the Colorado mountains and the Denver skyline. The property includes Fifty300, a fine dining restaurant specializing in regional American cuisine, as well as a stylish lounge for cocktails. The hotel also caters to events such as meetings, social galas, and weddings, providing updated venues, custom catering, and expert service to ensure every occasion is a success. With the Denver Botanical Gardens, Dicks Sporting Goods Park, and Denver Zoo nearby, as well as access to light rail transportation, it is an ideal location for both business and leisure travelers.

The role of Sous Chef at Renaissance Denver Central Park Hotel is a pivotal culinary leadership position responsible for assisting the Executive Chef in all aspects of kitchen operations to ensure exceptional food quality, guest service excellence, and sustainability. As Sous Chef, you will play a key role in supporting and managing the culinary team, ensuring that all food preparation and production adheres to established recipes, quality standards, and portion controls. This position offers an exciting career growth path progressing from Executive Sous Chef to Chef and ultimately to Executive Chef.

Your responsibilities will include recruiting, training, scheduling, and coaching kitchen associates to meet both brand and hotel standards, reflecting the core values of HHM Hotels. You will oversee menu preparation and recipe execution, managing kitchen operations and guiding staff to maintain the highest standards in cooking methods, garnishing, and portioning. Innovation is encouraged through the development and testing of new menu items and recipes. The Sous Chef will also manage financial aspects of the kitchen by monitoring budgets, controlling costs, and ensuring efficient use of resources to minimize unnecessary expenditures.

Leadership and team development are critical components of this role, involving regular performance evaluations, conflict resolution, and fostering a positive work environment through open communication. You will conduct monthly meetings to align the team with departmental goals and sustainability practices under HHM's EarthView program. The role also demands strict adherence to safety protocols including the use of protective equipment and compliance with OSHA and MSDS standards. The dynamic work environment requires flexibility to work varied schedules, including holidays and weekends, and physical stamina to perform duties such as standing, walking, lifting, and bending. This is an excellent opportunity for culinary professionals looking to advance their careers in a prestigious and supportive setting that values people, excellence, and innovation.