Sous Chef

Fort Collins, CO, USA|

Job Overview

Compensation

Salary

Range $60,000.00 - $65,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

Flexible spending account

basic life insurance

AD&D insurance

Company paid Short-Term Disability

Mental Health Resources

Employer assistance program

Unlimited paid time off

Paid fmla leave

401(k) with employer matching

Free Employee Meals

Tuition Reimbursement

hotel discount

Restaurant discount

Employee Referral Bonus Program

Job Description

The Elizabeth Hotel and Emporium is a distinctive hotel located in the vibrant heart of Old Town Fort Collins, Colorado. Renowned for its unique blend of music, art, and the spirit of Colorado, this hotel offers guests an immersive experience that goes beyond traditional hospitality. The property features live entertainment at the Magic Rat, rooftop cocktails at the Sunset Lounge, and locally inspired cuisine at The Emporium restaurant, making it a popular destination for both locals and visitors. As part of Sage Hospitality Group, The Elizabeth combines the strength and resources of a leading industry player with the personalized charm and community focus of an independent hotel. This creates an enriching environment not only for guests but also for employees, who are considered the core of the hotel's success. The culture at The Elizabeth celebrates individuality and diversity, fostering a supportive workplace where every team member is encouraged to grow professionally and personally. Employees benefit from real growth opportunities, mentorship programs, flexible schedules, wellness initiatives, and a comprehensive set of benefits, including tuition reimbursement and meaningful health resources. The hotel promotes a sense of community both within its walls and in Fort Collins at large, emphasizing integrity, creativity, and care.

The role offered is a Kitchen Manager position that plays a pivotal role in the daily operations of The Elizabeth’s culinary services. This position entails managing kitchen staff and overseeing the preparation, production, and presentation of food for the hotel’s restaurants and room service. The Kitchen Manager ensures all food service complies with safety, sanitation, and franchise standards, delivering quality products that align with the property’s high standards. A significant aspect of the job involves controlling food and labor costs to maintain profitability without compromising quality. The Kitchen Manager also supports the Executive Chef in menu creation and production adjustments. Responsibilities include managing human resources within the kitchen, scheduling staff, maintaining equipment and kitchen sanitation, and promoting workplace safety programs. The role demands a strong leader capable of coaching, training, and motivating staff while handling administrative duties such as performance reviews and disciplinary actions. Physical demands include standing for extended periods, lifting heavy items, and working in varying temperature environments. This position offers a full-time opportunity with a competitive salary range of USD 60,000 to 65,000 per year, supported by an extensive benefits package and opportunities for advancement within the hotel and the broader Sage Hospitality network.

Job Requirements

High school education or equivalent
One to two years of related experience in food service management
Advanced knowledge of food profession principles and practices
Ability to lead and manage kitchen staff effectively
Strong organizational and communication skills
Capability to manage food and labor costs
Physical ability to perform job duties including lifting, standing for long periods, and working in temperature variable environments
Willingness to work flexible hours including weekends and holidays

Job Qualifications

High school education or equivalent
One to two years of employment in a related position with this company or other organizations
Advanced knowledge of the principles and practices within the food profession including experience in management of people, complex problems, and food and beverage management
Strong leadership and communication skills
Ability to manage budgets and control costs
Knowledge of safety and sanitation regulations

Job Duties

Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards
Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment
interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
Monitor, analyze and control all labor and food costs
prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
Promote the Accident Prevention Program to minimize liabilities and related expenses