Sous Chef

Centennial, CO, USA|Onsite

Job Overview

Compensation

Salary

Range $50,700.00 - $68,500.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Gym membership

Job Description

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... Show More

Job Requirements

Degree or certification from an accredited culinary program preferred
three years experience in managerial position in upscale or high volume food service
ability to work varied schedules including holidays and weekends
physical ability to stand for extended periods, walk, push, lift up to 50 pounds, bend and reach, use fingers and hands, stoop, kneel or crouch
compliance with safety standards and protocols

Job Qualifications

Degree or certification from an accredited culinary program preferred
three years experience in a managerial role in upscale or high volume food service
proven leadership and team management skills
knowledge of food safety and sanitation standards
ability to develop and execute recipes
strong organizational and communication skills
commitment to sustainability and quality service

Job Duties

Interview, select, train, schedule, coach and support associates
oversee preparation and production of menus, development and execution of recipes
manage kitchen operations and assigned staff
ensure staff prepares menu items following recipes and yield guides
develop new menu items, test and create recipes
train, develop and evaluate personnel regarding use of kitchen equipment and techniques
supervise kitchen personnel to ensure cooking methods, garnishes and portion sizes
manage budget, monitor costs and control unnecessary expenditures
direct and develop skills of the team to achieve goals
evaluate direct reports and conduct performance reviews
maintain open door policy and address team issues timely
conduct monthly staff meetings
follow sustainability guidelines
practice safe work habits and comply with OSHA standards
perform other duties as requested by management

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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