Second Home Kitchen + Bar, the award winning restaurant managed by Sage Restaurant Group, located in the JW Marriott Denver Cherry Creek is seeking an Executive Chef to lead our multi-award winning team. Combining a scratch kitchen with a unique and fun environment, Second Home is not only the place to be seen, but a great place to work as well. At Sage Restaurant Group, we focus on building “independent” restaurants and lounges adjacent to our hotels in prime locations. Highly designed, innovative, and value driven, all of the restaurants in the Sage Restaurant Group portfolio offer Sage hotel guests added value as well as a completely different experience from their hotel stay.

Sage Restaurant Group’s internally developed concepts finally bridge the gap between the age old struggle of having a successful restaurant while still taking care of the hotel guest needs. Our concepts are based on 3-meal platforms, are value driven, and have built in efficiencies to be used as a successful foundation for all banquet, catering, and room service needs. With a primary focus on building restaurants for the communities they serve – this positive synergy and dynamic is rarely found within the hospitality industry.


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

SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL DUTIES/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.

OTHER DUTIES/RESPONSIBILITIES
Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES
5-50 associates

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.

Competencies

Strategic Skills
Skilled in all facets of general business or area of specialty. Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Reflects on vast experience to determine numerous future possibilities. Natural instincts and insight for finding the best solution to unclear issues and problems. Finds creative solutions to problems, Can see how the details fit into the big picture. Highly capable and resourceful problem solver. Manages the creative process within an organization to develop unique solutions. Leverages creative solutions in an organization resulting in competitive advantages. Makes great decisions. Highly strategic in perspective and decision making.

Operating Skills
Recognize leadership and performance potential in associates. Motivates and develop managers and leaders. Able to formulate and execute long term plans, correctly anticipates future resources needed for long term projects, is quick to make strategic connections of people and processes resulting in improved quality, cost savings, and time efficiency .

Courage
Excellent conflict mediation, resolution, and negotiation skills, able to form consensus and agreement when presented with differing or competing positions, quickly and directly addresses operational and associate challenges, is fair, firm, and consistent

Energy and Drive
Competitive, consistently driven to accomplish and exceed goals, able to create sense of urgency.

Organizational Positioning
Effectively navigates through organizational systems, structures, and people to accomplish goals. Highly capable in forming and leveraging business relationships to create advantageous support systems, alliances, and synergies.

Personal and Interpersonal Skills
Demonstrates care for customers and associates, visibly demonstrates desire to understand others, creates confidence and trust with others, is viewed by others as honest and direct, able to create an environment where associates thrive and actively seek approval of the manager, actively seeks input and collaboration from team to create goals and buy in, builds high performing teams, compels teams to embrace a shared vision for success.

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.
? Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
? Must have excellent vision, for safety reasons.
? Must have moderate speech communications skills to communicate with other employees.
? Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Abilities
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.

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).

Material/Equipment Used
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

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.