Executive Sous Chef at Sage Hospitality

Boulder, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

85000.0

Posted On

08 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review

Industry

Hospitality

Description

Why us? Full-Time | 40 hours per week Flexible schedule requiredEvenings, weekends, and holidays as business demands. About Us Uniquely Colorado-crafted and located in the heart of Boulder, The Hiltons on Canyon — Embassy Suites by Hilton Boulder and Hilton Garden Inn Boulder — offers a modern urban retreat at the corner of Canyon Boulevard and 28th Street. Our dual-branded property blends elevated hospitality with authentic Colorado charm, creating memorable experiences for our guests and meaningful careers for our team. The Role We are seeking a hands-on Executive Sous Chef to support daily culinary operations and lead by example in our back-of-house team. This role is ideal for someone who thrives in a fast-paced environment, values teamwork, and is passionate about food quality, safety, and consistency. Why Join Us? At Sage Hospitality Group, we dare to be different — not only in the guest experience, but in how we support and grow our team members. We believe in: Authentic leadership Professional growth opportunities A culture rooted in respect and collaboration Competitive benefits and career development We’re not just hiring a supervisor — we’re looking for someone who can inspire a team, protect standards, and elevate the kitchen experience. Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all banquet, restaurant and bar food for the hotels in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. 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 in order 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. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. 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 department'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. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. 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 experiential knowledge required for management of people and/or complex problems and food and beverage management. 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 objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Must be able to communicate with employees. Must be able to hear machinery, for safety reasons. Must have excellent comprehension and literacy 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 Medical, dental, & vision insurance▪ Health savings and flexible spending accounts ▪ Basic Life and AD&D insurance ▪ 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 ▪ Great discounts on Hotels, Restaurants, and much more.▪ Eligible to participate in the Employee Referral Bonus Program. Salary USD $75,000.00 - USD $85,000.00 /Yr.

Responsibilities

The Executive Sous Chef will plan and manage kitchen staff in the procurement, production, preparation, and presentation of all food for banquets, restaurants, and bars, ensuring a safe and sanitary work environment that meets quality standards. This position is responsible for both long and short-term planning of daily kitchen operations, recommending menu changes, and managing food and labor costs within budget constraints.