Executive Chef

Why us?

Sage Hospitality Group is seeking an Executive Chef to oversee the culinary operations at The Corner Office located in The Curtis Hotel.

 

With retro-inspired influences, The Corner Office in downtown Denver is a vibey, casual take on living the high-life, featuring playful, indulgent dishes with a global spin and a colorful, martini-centric cocktail program.

 

Located smack dab in the center of downtown Denver's Theater District, just a block from the Colorado Convention Center, The Curtis — a Double Tree by Hilton — is a unique place to stay in Denver where life is colorful and experience is anything but ordinary. Get ready to delight in vibrant artwork, themed rooms bursting with personality, and playful surprises around every corner.

 

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

 

Sage’s vision is to be recognized by our customers as the best in our business by ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today!

Job Overview

Plan and manage the kitchen team in the procurement, production, preparation and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.
• Able to create and develop menus for restaurant events working with sales and marketing teams to build upon revenues.
• Responsible for the restaurant operation and assisting in banquets and events when needed.
• Recommends menu and procedural changes.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates and managers in the kitchen to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement, and manage the restaurant’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

 

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

 

SUPERVISORY DUTIES

5-20 associates

 

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

 

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

 

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes