Sous Chef - Kachina

Sage Hospitality

  • Denver, CO
  • Permanent
  • Full-time
  • 2 months ago
Why us?:Join our team at Kachina Cantina!Kachina Cantina is looking for a passionate Sous Chef to join our team in Denver’s LoDo district. Inspired by the bold flavors of the Four Corners region and Baja Mexico, we bring a fresh, modern take on Southwestern cuisine. If you thrive in a fast-paced kitchen and are ready to lead, we want to hear from you.Why Join Us?🔹 Competitive Pay
🔹 Unlimited PTO – Because work-life balance matters
🔹 Comprehensive Benefits – Medical, dental, vision, & 401(k) with employer match
🔹 Company-Paid Perks – Life insurance, short-term disability, & paid FMLA leave
🔹 Exclusive Hotel & Restaurant Discounts at Sage properties nationwide
🔹 Referral Bonus – Earn up to $1,000 per hireWe are part of Sage Restaurant Concepts, known for creating innovative, locally inspired restaurants. We believe in fostering careers, not just jobs. Join us and grow with a company that values creativity, culture, and community.Apply now! This posting will remain open the next 30 days, or until the position is filled.Job Overview:Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities:
  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
  • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees 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, recommend discipline and termination, as appropriate.
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
  • Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:Education/Formal TrainingHigh school education or equivalent.ExperienceExperience required by position is from one to two full 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.
Physical DemandsThe 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, 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 be able to hear equipment timers and communicate with other staff.
  • Must be able to see that product is prepared appropriately.
  • Must have moderate comprehension and literacy to read use records and all special requests.
  • Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
EnvironmentInside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits:We offer our associates exciting beneftis which include:Eligible to participate in Sage bonus planUnlimited paid time offMedical, dental, & vision insuranceEligible to participate in the Company’s 401(k) program with employer matchingHealth savings and flexible spending accountsBasic Life and AD&D insuranceCompany-paid short-term disabilityPaid FMLA leave for up to a period of 12 weeksEmployee Assistance ProgramGreat discounts on Hotels, Restaurants, and much more.Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.** The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe. Salary: USD $65,000.00 - USD $70,000.00 /Yr.

Sage Hospitality