Sage Restaurant Group Banquet Chef in Denver, Colorado

Req #: 4260BR

Job Title: Banquet Chef

Position Type: Full Time - Regular

Location Name: Halcyon

City: Denver

State: CO

Why Us:

Sage Hospitality is set to hire a Banquet Chef who will be an integral addition at a lifestyle hotel steeped in verve and cultured comfort; Halcyon. Located in the heart of the upscale neighborhood of Cherry Creek North Denver, Halcyon is an extensive multi-million dollar development project including numerous value enhancement projects that articulate the local luxe vibe of Denver. The 154 room hotel features a rooftop bar, pool and embodies the Colorado lifestyle- a new social mecca with après everything. In partnership with the hotel is an authentic modern Asian restaurant, Departure, which offers brunch, lunch and dinner to guests and locals alike.

As part of Sage Hospitality’s Premier and Lifestyle division, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations.

Posting Overview:

Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

Knowledge/Skills

Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

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 speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.

Abilities

Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time. Bending does become necessary when using the lower oven for cooking, 5-10 times a day. Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day. Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day. No climbing required. No driving required.

Education/Formal Training

One or two years of post-high school education

Experience

Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents: All purpose cleaning detergents, twice daily. Ovens, mixers, knives, chain saw, slicer, buffalo chopper used throughout the day.

Environment

Inside 95% of full shift

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.