Sous Chef
Work where you belong!
Are you creative? Service oriented? Then The Elizabeth Hotel & Emporium, part of Sage Hospitality, is the place for you! Join a team of music-enthused and hospitality-oriented professionals striving to make the ordinary extraordinary by creating memorable experiences for our guests and our team members by creating places that people go to and not through.
Come and be part of a team that truly cares about what we do, how we do it, and the people that make us great (You!). And let your work echo.
What you can expect at Sage:
Opportunities for growth and development. Whether it’s here at the Elizabeth or Emporium or at one of our 45+ amazing properties throughout the US there is a career path for you!Flexible work scheduled that help you balance your work and personal life.The opportunity to make a difference in the Fort Collins community. At Sage, we believe in engaging in our communities through giving back and volunteering.
About us:
The Elizabeth Hotel, located in Old Town Fort Collins features a fine collection of curated art from local students and professors. Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city.
In the mood for live music? Visit the Magic Rat! Want spectacular views? Enjoy a crafted cocktail in Sunset Lounge! Craving a distinctively delectable experience? Try the Emporium: An American Brasserie, the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store! Need a pick me up? Grab a crafted coffee from Bowerbird, our in-house coffee shop! Whatever your mood, we have you covered.
Job OverviewManage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities 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. QualificationsEducation/Formal Training
High school education or equivalent.
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 advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.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: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.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 be able to hear equipment timers and communicate with other staff.Must be able to see that product is prepared appropriately.Must have moderate comprehension and literacy to read use records and all special requests.Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.Environment
Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Posting will close on 2/28/2025 or Once Filled
BenefitsWhat’s in it for you?
Full-time Benefits:
Medical, Dental, Vision insuranceHealth savings and flexible spending accountsBasic life and AD&D insuranceShort- & long-term disabilityMental health resources including an Employer Assistance Program (EAP)Paid time off (PTO), sick pay, and holiday payEligible to participate in the company’s 401(k) program with employer matchingEmployee MealsTuition ReimbursementDiscount rates on Sage and Marriott hotels and Sage RestaurantsEmployee referral Bonus program ($500 for hourly roles and $1000 for salaried roles) Salary USD $58,000.00 - USD $60,000.00 /Yr. Options Apply for this job onlineApplyShareEmail this job to a friendRefer Sorry the Share function is not working properly at this moment. Please refresh the page and try again later. Share on your newsfeed We want to connect with you TODAY! As we work to fully resume Sage’s operations, we want to connect with the best and brightest talent out there – YOU! Please click here to learn more about opportunities with Sage and provide your information so we can be in touch. Application FAQsSoftware Powered by iCIMS
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