Chef De Cuisine at Sage Hospitality

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Mar, 26

Salary

69000.0

Posted On

29 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Management, Menu Development, Cost Control, Staff Training, Sanitation Standards, Customer Service, Team Leadership, Problem Solving, Communication, Time Management, Safety Procedures, Budgeting, Performance Reviews, Employee Motivation, Quality Control

Industry

Hospitality

Description

Why us? Applications open until 01/19/2026 or until filled. Join the team at the Marriott Denver Tech Center, managed by Sage Hospitality Group, and help us deliver on Marriott's promise of "Wonderful Hospitality. Always." We're looking for passionate individuals to join us as hosts and be a vital part of our team. You'll be instrumental in providing thoughtful, heartfelt, and forward-thinking service to our guests and your fellow associates. At Sage Hospitality, we believe in a dynamic culture that's all about great customer service and enriching lives. With 605 guest rooms, over 49,000 square feet of meeting space, and our very own Beer Garden, our hotel is a hub of activity. Located in the heart of the Denver Tech Center, we're just a light rail ride away from downtown Denver and great spots like Greenwood Village, Comedy Works, and the Landmark Theater. We value authenticity and individuality, and we've built a community based on integrity, respect, innovation, and togetherness. If you're passionate about hospitality and want to be part of a team that celebrates what makes you unique, we'd love for you to apply. Job Overview 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 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. Qualifications Education/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. Benefits ▪ Marriott and Sage Hotels and Restaurant Discounts Worldwide ▪ Free On-Site Parking ▪ One free hot meal per shift ▪ Free RTD EcoPass ▪ Competitive Benefits Package ▪ Health savings and flexible spending accounts ▪ Basic Life and AD&D insurance ▪ Company-paid short-term disability ▪ Paid time off for vacation, sick time, and holidays ▪ Eligible to participate in the Company’s 401(k) program with employer matching ▪ Employee assistance program ▪ Tuition Reimbursement ▪ Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $62,000.00 - USD $69,000.00 /Yr.

Responsibilities

Manage the kitchen staff and oversee the daily production, preparation, and presentation of food for the hotel's restaurant and room service. Ensure a safe and sanitary work environment while maintaining quality and profitability standards.