Sous Chef Banquet

Why us?

The Embassy Suites by Hilton Denver Downtown and Convention Center

Are you looking for a place that will inspire and challenge you?  Let us be that place, as we show you the joys of working in hospitality!

Un-conventional (Location and Look)

Approachable (Upscale Unexpected Service)

Down to Earth (LEED and ELP Certified for sustainability efforts)

Truly Colorado (Our Vibe)

This Embassy Suites by Hilton is a gateway to Denver's lively downtown scene. Boasting a contemporary convention venue, our Silver LEED™-certified hotel is within walking distance of the best attractions in the downtown area. 

The team at the Embassy Suites by Hilton Denver Downtown looks forward to sharing their experiences with you and can offer you an environment focused on learning and development.  Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team!  

Submit your resume and application today!

Employee Benefits

·         Medical, Dental, & Vision Insurance for FTYR employees

·         401(k) with Employer Matching

·         Discounted On-Site Downtown Parking

·         Hotel Discounts (Both Hilton & Sage Portfolio)

Sage Values & Culture: At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

• Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
• 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 speech communication skills to be able to communicate with staff.
•  Must have moderate comprehension and literacy to read and understand all BEO's

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/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
• No climbing required.
• No driving required.

Environment

Inside 95% of full shift

Salary