Executive Chef
About the job
- More than two years of post-high-school education, but less than a degree from a four-year college.
- Five to ten years of employment in a related position with this company or another organization.
- Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people or complex problems and food and beverage management.
- Oral and written communication skills.
- Moderate hearing to communicate with employees and hear machinery for safety reasons.
- Excellent vision for safety reasons.
- Moderate speech communication skills to communicate with other employees.
- Excellent comprehension and literacy to read, write, and analyze information for budgeting.
- Ability to lift objects weighing 30–35 pounds three to five times during a shift.
- Ability to carry items ranging from clipboards to food products and small equipment.
- Ability to kneel during weekly cleanliness inspections and monitoring, and while lifting.
- Full mobility to inspect and monitor the kitchen environment.
- Ability to stand continuously for periods ranging from 15 minutes to one hour, including while expediting, cooking, or inspecting, for at least 50% of the day.
- Plan long- and short-term kitchen operations and manage day-to-day operations of the kitchen and related areas.
- Recommend menu and procedural changes.
- Recommend the budget and manage food and labor costs within approved budget constraints.
- Perform essential functions in adherence to standard operating procedures and future food programs to ensure a consistent, quality product.
- Manage kitchen associates and managers to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach, and counsel staff; conduct performance and salary reviews; resolve problems; provide open communication channels; and discipline or terminate employees as appropriate.
- Monitor and control maintenance and sanitation of the kitchen, equipment, and related areas to maintain a healthy, safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations.
- Develop, recommend, implement, and manage the restaurant’s budget; analyze, forecast, monitor, and control labor and food costs to meet or exceed management and budget objectives.
- Develop and implement menus and supporting materials, including use records, production lists, pars, and training, within corporate guidelines to improve revenue and profit margins while maintaining quality.
- Perform other duties as assigned, requested, or deemed necessary by management.
- Supervise 5–50 associates.
- Work indoors for the full eight-hour shift; work in freezer temperatures as low as -10 degrees and front-line temperatures above 100 degrees.
About the company
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
N/A
Total Funding
N/A
Headquarters
Denver, Colorado
Founded
1984
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Simplify's Take
What believers are saying
- Sage added The Pierside in March 2026, its 11th independent property in under two years.
- July 2026 brought The Ritz-Carlton, Indianapolis, strengthening luxury franchise credibility.
- Hotel Vandivort joined Sage's Independent Hotel Collection, broadening its Midwest lifestyle footprint.
What critics are saying
- Denver Gazette on March 13, 2026 quoted del Olmo warning cautious 2026-2027 growth.
- Revelio data shows headcount fell 6.9% from 2023 to 2026, signaling operating pressure.
- Economic contraction would hit Sage's discretionary lifestyle demand and project pipeline hardest.
What makes Sage Hospitality Group unique
- 2026 leadership transition kept founders engaged while Daniel del Olmo became CEO.
- Sage runs hotels, restaurants, branding, and real estate through one integrated operating model.
- Its independent-lifestyle portfolio spans 110-plus venues across 14 states, including two Ritz-Carltons.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Health Savings Account/Flexible Spending Account
- Life Insurance
- Paid Vacation
- Paid Sick Leave
- Paid Holidays
- 401(k) Retirement Plan
- 401(k) Company Match
- Tuition Reimbursement
- Employee Discounts