Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve. These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

Second Home Kitchen + Bar, the award winning restaurant managed by Sage Restaurant Group, located in the JW Marriott Denver Cherry Creek is seeking a Sous Chef to join 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. This is your opportunity to work with our entire team of talented leaders

POSITION FOCUS
Directly responsible for an outlet on property and is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Responsible for creating, costing, pricing, implementing and executing the menu and production changes for the outlet. Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s), outlets, cafeteria, and room service 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
Manage the daily production, preparation and presentation of all food for the restaurant(s), cafeteria outlets and room service depending on scope to ensure a quality, consistent product is produced which conforms to all standards.

Manage Human Resources in the production and preparation areas of the restaurant kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.

Schedule and manage the maintenance/sanitation of the restaurant kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, and property specific business standards and regulations.

Manage, monitor, analyze and control labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

Create, recommend and manage the implementation of promotions, displays, promoting the outlet in the restaurant for public relations and or advertisement within corporate guidelines to capture more in house guests and a larger share of the local market.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

OTHER DUTIES/RESPONSIBILITIES
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Assume the responsibilities of the Executive Chef in his/her absence.
Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES - Up to 40 Associates

Competencies

Strategic Skills
Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

Operating Skills
Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

Courage
Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

Energy and Drive
Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

Personal and Interpersonal Skills
Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them 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.
Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Abilities
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. 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.

Education/Formal Training
More than two years of post-high school education

Experience
Experience required by position is at least three 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.