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Sage Hospitality Group

Develops and operates hotels and restaurants

Executive Chef

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeDenver, CO, USA$110k - $120k /yrIn-person

About the Job

Requirements

  • The position requires five to ten years of employment in a related position.
  • The role requires more than two years of post-high-school education, but less than a degree from a four-year college.
  • The role requires advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people or complex problems and food and beverage management.
  • The role requires oral and written communication skills.
  • The role requires moderate hearing to communicate with employees and hear machinery for safety.
  • The role requires excellent vision for safety.
  • The role requires moderate speech communication skills to communicate with employees.
  • The role requires comprehension and literacy to read and write, and analytical ability to fulfill budget responsibilities.
  • The role requires the ability to lift 30–35 pounds three to five times during a shift.
  • The role requires carrying items ranging from a clipboard to food products and small equipment.
  • The role requires kneeling for cleanliness inspections and monitoring, as well as during lifting.
  • The role requires full mobility to inspect and monitor the kitchen environment.
  • The role requires continuous standing for expediting, cooking, or inspecting for at least 50% of the day.
  • The role is performed indoors for the full eight-hour shift, with exposure to freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees.

Responsibilities

  • Plan the long- and short-term operations of the kitchen and related areas, and manage day-to-day operations.
  • Recommend menu and procedural changes.
  • Recommend the budget and manage food and labor costs within approved budget constraints.
  • Perform essential functions in accordance with standard operating procedures and future food programs to ensure a consistent, quality product.
  • Manage human resources within the division.
  • Market the food and beverage outlets and develop and manage implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines.
  • Direct and oversee employee recruitment and development; hire, train, empower, coach, and counsel employees; conduct performance and salary reviews; resolve conflicts through fair treatment; and discipline or terminate employees as appropriate.
  • Manage kitchen associates and managers to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews; resolve problems; provide open communication channels; and discipline or terminate employees as appropriate.
  • Plan and manage procurement, production, preparation, and presentation of all hotel food in a safe, sanitary, and cost-effective manner.
  • Monitor and control the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds applicable standards and regulations.
  • Develop, recommend, implement, and manage the department budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed management and budget objectives.
  • Develop and implement menus and supporting records, production lists, pars, and training within corporate guidelines to improve revenue and profit margins while maintaining quality.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

About the Company

Sage Hospitality Group

Develops and operates hotels and restaurants

Sage Hospitality Group develops, invests in, and manages hotels and restaurants, focusing on creating experiential lifestyle properties that become part of their local communities. They run hotels and run their own restaurants through Sage Restaurant Concepts, using an integrated approach that combines development, ownership, and operating expertise. Unlike many operators who only manage properties, Sage acts as a developer and investor for urban and resort markets and has rebuilt projects like Denver’s Union Station, showing a hands-on, destination-driven strategy rather than just a place to sleep. Their portfolio includes over 100 hotels and restaurants, and they continue to expand under new leadership with the goal of becoming the nation’s favorite lifestyle hospitality company and a preferred destination for guests and communities alike.

Company size
1,001-5,000
Company stage
Not listed
Total funding
Not listed
Headquarters
Denver, CO
Founded
1984

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