Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Tuition Reimbursement
Employee Referral Bonus
Life insurance
short-term disability insurance
Job Description
The Marriott Denver Tech Center Hotel, part of the distinguished Sage Hospitality Group, stands as a beacon of exceptional hospitality in the vibrant Denver area. Renowned for its commitment to delivering the Marriott promise of "Wonderful Hospitality. Always.", this hotel combines modern comfort with thoughtful service designed to exceed guest expectations. The establishment boasts 605 guest rooms, over 49,000 square feet of flexible meeting space, and a unique local Beer Garden, situating it as an attractive destination for both business and leisure travelers. Conveniently located in the Denver Tech Center, guests enjoy easy access to the light rail system linking... Show More
Job Requirements
- Must have a high school diploma or equivalent
- One to two years of related experience in kitchen or food service management
- Ability to manage and motivate a team effectively
- Must maintain a safe and sanitary kitchen environment
- Skilled in budgeting and cost control
- Ability to work in physically demanding conditions including lifting and standing for extended periods
- Must be able to hear and communicate effectively in a busy kitchen
- Must have moderate to advanced comprehension and literacy skills
- Willingness to work in temperature-variable environments including freezers and hot kitchen areas
Job Qualifications
- High school education or equivalent
- One to two years of experience in a related kitchen management position
- Advanced knowledge of food service principles and practices
- Experience managing people and complex food and beverage operations
- Strong communication and leadership skills
- Ability to analyze budgets and control costs
- Familiarity with health and safety regulations in food service environments
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure quality and consistency
- Manage human resources in kitchen production and preparation areas including hiring, training, scheduling, coaching and performance reviews
- Schedule and oversee maintenance and sanitation of the kitchen and equipment to comply with health, safety, and franchise standards
- Monitor, analyze and control all labor and food costs preparing reports to ensure budgets are met or exceeded
- Promote the accident prevention program to minimize liabilities
- Collaborate with the Executive Chef to create and implement menu and production changes
- Ensure compliance with all federal, state, corporate and franchise food service regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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