Bench Chef

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Why us?

Sage Restaurant Concepts (SRC) is looking for a Bench Chef to join our team. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.

Sage Restaurant Concepts is a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.

Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor.

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

Job Overview

The Bench Chef travels to various restaurants as assigned to 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.

Responsibilities

• Travels to multiple assigned restaurants and 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.

Qualifications

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).

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 be able 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.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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.

• Must be able to travel for multiple days and weeks at a time.

Environment

• 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.

Benefits

• Medical, dental, & vision insurance

• Paid time off for vacation, sick time, and holidays

• Travel, transportation, and meals reimbursed while on assignment

• Health savings and flexible spending accounts

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

• Matching 401K

• Tuition Reimbursement

ID: 2024-22893

Position Type: Regular Full-Time

Property : Sage Hospitality Group

Outlet: Not Applicable

Category: Culinary

Min: USD $75,000.00/Yr.

Max: USD $90,000.00/Yr.

Address : 1575 Welton St

City : Denver

State : Colorado

EOE Protected Veterans/Disability