Sous Chef

About the role

Nestled in the heart of Old Town Fort Collins, The Elizabeth Hotel and Emporium offers a unique environment where music, art, and Colorado spirit converge. Working here means contributing to a vibrant community that values individuality and growth.

Responsibilities

• 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.
• Monitor food and labor costs.
• Assist Executive Chef in creating and implementing menu and production changes.
• 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.

Requirements

• High school education or equivalent.
• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Qualifications

• 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.

Skills

• Lifting, pushing, pulling and carrying.
• Bending of the knees.
• Mobility.
• Continuous standing.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Excellent comprehension and literacy to read use records and all special requests.

Benefits

• Medical, Dental, and Vision insurance.
• Health savings and flexible spending accounts.
• Basic life and AD&D insurance.
• Company paid short-term disability.
• Mental health resources, including an Employer Assistance Program (EAP).
• Unlimited Paid Time Off.
• Paid FMLA leave for up to a period of 12 weeks.
• Eligible to participate in the company’s 401(k) program with employer matching.
• Free Employee Meals (Wednesdays - Sundays).
• Tuition Reimbursement.
• Discount rates on Sage and Marriott hotels and Sage Restaurants.
• Employee referral Bonus program ($500 for hourly roles and $1000 for salaried roles).

Pay

USD $60,000.00 - USD $65,000.00 /Yr.

Schedule

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.