APPLICATION OPEN UNTIL 09/08/2025 OR UNTIL FILLED.

Your Inspiration for Unforgettable Experiences in Cherry Creek North. Welcome to Hotel Clio, a Luxury
Collection Hotel located in Denver’s sophisticated Cherry Creek North shopping district. We cater to
travelers desiring an elegant and inspirational stay and invite locals to enjoy the renowned Toro Latin
Kitchen & Lounge restaurant. Take a seat and let the Latin American flavors at Toro transport you. In the
tradition of South American convivial dining culture, Toro features a ceviche bar, small plates and fresh
locally sourced ingredients. We are your inspiration for uncovering new experiences within our
community, where boutique shopping and exquisite attractions are just steps away. Discover endless
opportunities with Hotel Clio, the muse of Cherry Creek.
At Hotel Clio, part of Sage Hospitality Group, we seek innovative leaders with a disruptive spirit, not just
job seekers. We’re looking for power players eager to rise to the top. Sage offers opportunities for growth
and personal fulfillment, emphasizing the aspects that keep us human and happy. We aim to attract and
retain associates engaged in our culture, passionate about hospitality, and excited to enrich lives one
experience at a time. Founded on bold individuality, Sage has created some of the world’s best hotels,
restaurants, and experiences, thanks to people like you who follow their own path, are eager to learn,
and love their community. We embrace uniqueness in both guest experiences and team member
treatment, fostering a community built on integrity, respect, innovation, and togetherness. Apply today
and join us at Hotel Clio. You belong here!

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 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.

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, per dupe from servers.
• 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 SOP, 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.
• Assist in keeping buffet stocked.
• 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 SOP.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• 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 SOP, 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.
• Assist in keeping buffet stocked.
• 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 SOP.

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