The Embassy Suites by Hilton Denver Downtown and Convention Center
Are you looking for a place that will inspire and challenge you? Let us be that place, as we show you the joys of working in hospitality!
Un-conventional (Location and Look)
Approachable (Upscale Unexpected Service)
Down to Earth (LEED and ELP Certified for sustainability efforts)
Truly Colorado (Our Vibe)
This Embassy Suites by Hilton is a gateway to Denver's lively downtown scene. Boasting a contemporary convention venue, our Silver LEED™-certified hotel is within walking distance of the best attractions in the downtown area.
The team at the Embassy Suites by Hilton Denver Downtown looks forward to sharing their experiences with you and can offer you an environment focused on learning and development. Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team!
Submit your resume and application today!
Employee Benefits
· Medical, Dental, & Vision Insurance for FTYR employees
· 401(k) with Employer Matching
· Discounted On-Site Downtown Parking
· Hotel Discounts (Both Hilton & Sage Portfolio)
Sage Values & Culture: At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Job OverviewManage the kitchen staff in the daily production, preparation and presentation of all food for the operation in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.Prepare food of consistent quality following recipe cards and production and portion standards.Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.Check pars for shift use, determine necessary preparation, freezer pull and line set up.Note any out-of-stock items or possible shortages.Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per BOH General Operating Procedures SOP.Manage the daily production, preparation and presentation of all food for the operation 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; train, develop, empower, coach and counsel, provide open communication.Promote the Accident Prevention Program to minimize liabilities and related expenses.Answer, report and follow executive or sous chef’s instructionsClean up station and take care of leftover foodComply with nutrition and sanitation regulations and safety standardsReport any safety issues to the chef on duty.Maintain a positive and professional approach with coworkers and customers QualificationsEducation/Formal Training
High school education or equivalent experience.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires an ability to work as a team member and an ability to communicate with kitchen staff.Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.Requires oral and written communication skills.Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.Periodic climbing required.Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.Continuous standing -during preparation, during service hours or during expediting, usually all day.Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the frontline, temperatures can be over 100 degrees.
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