Sage Hospitality Group
Jr. Sous Chef
Sage Hospitality Group
Responsibilities Manage 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 that conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen, monitoring food and labor costs, and assisting the Executive Chef in creating and implementing menu and production changes.
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 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.
Education / Formal Training
High school education or equivalent.
Experience
One to two full years of employment in a related position with this company or another organization(s).
Knowledge / Skills
Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
Physical Demands
Lifting, pushing, pulling and carrying heavy production items – 75% of the time.
Bending of knees necessary when using the lower oven for cooking, 5‑10 times a day.
Full range of mobility and ability to travel 30‑50 feet on a regular basis.
Continuous standing during preparation, service hours or expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and special requests.
Requires excellent comprehension and literacy to read, write and analyze to fulfill budget.
Environment
Inside 100% of an 8‑hour shift. Freezer temperatures can be ‑10 °C. Front‑line temperatures can exceed 40 °C.
Benefits
Employee Referral Program – $500 to $1,000 based on position!
Free Monthly RTD EcoPass – Full‑time only.
Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much more.
Discounted hotel rates at all Hilton & Sage‑managed hotels & restaurants.
Medical, Dental, Vision, 401(k) & Flex Spending Account (full‑time employees).
Paid time off for vacation, sick days and holidays (full‑time employees).
A fun work environment that encourages individuality, recognition, growth & development.
USD $63,500.00 – USD $63,500.00 / Yr.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
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Responsibilities Manage 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 that conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen, monitoring food and labor costs, and assisting the Executive Chef in creating and implementing menu and production changes.
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 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.
Education / Formal Training
High school education or equivalent.
Experience
One to two full years of employment in a related position with this company or another organization(s).
Knowledge / Skills
Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
Physical Demands
Lifting, pushing, pulling and carrying heavy production items – 75% of the time.
Bending of knees necessary when using the lower oven for cooking, 5‑10 times a day.
Full range of mobility and ability to travel 30‑50 feet on a regular basis.
Continuous standing during preparation, service hours or expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and special requests.
Requires excellent comprehension and literacy to read, write and analyze to fulfill budget.
Environment
Inside 100% of an 8‑hour shift. Freezer temperatures can be ‑10 °C. Front‑line temperatures can exceed 40 °C.
Benefits
Employee Referral Program – $500 to $1,000 based on position!
Free Monthly RTD EcoPass – Full‑time only.
Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much more.
Discounted hotel rates at all Hilton & Sage‑managed hotels & restaurants.
Medical, Dental, Vision, 401(k) & Flex Spending Account (full‑time employees).
Paid time off for vacation, sick days and holidays (full‑time employees).
A fun work environment that encourages individuality, recognition, growth & development.
USD $63,500.00 – USD $63,500.00 / Yr.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
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