Executive Chef

Qualifications
More than two years of post high school education, but less than a degree from a four-year college
Experience required by position is five to ten years of employment in a related position with this company or other organization(s)
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 have moderate hearing 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
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
Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e
Continuous standing -while expediting, or cooking or inspecting
Benefits
Flexible work scheduled that help you balance your work and personal life
Eligible to participate in Sage bonus plan, 20%
Medical, dental, & vision insurance
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Paid time off for vacation, sick time, and holidays
Eligible to participate in the Company’s 401(k) program with employer matching
Employee assistance program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more
Eligible to participate in the Employee Referral Bonus Program
Up to $1,000 per referral
USD $+0,000.00 - USD $+5,000.00 /Yr
Responsibilities
Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city
Enjoy a crafted cocktail in Sunset Lounge!
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
Position 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
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
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
Anywhere from brief periods (15 minutes) to longer periods (1 hour)
Job description
Sage Hospitality Group is seeking an Executive Chef to oversee the culinary operations at The Elizabeth Hotel in Fort Collins, Colorado.

Are you creative? Service oriented? Then The Elizabeth Hotel & Emporium, part of Sage Hospitality, is the place for you! Join a team of music-enthused and hospitality-oriented professionals striving to make the ordinary extraordinary by creating memorable experiences for our guests and our team members by creating places that people go to and not through.

Be part of a team that truly cares about what we do, how we do it, and the people that make us great (You!). And let your work echo.

What you can expect at Sage

Opportunities for growth and development. Whether it’s here at the Elizabeth or Emporium or at one of our 45+ amazing properties throughout the US there is a career path for you!

Flexible work scheduled that help you balance your work and personal life.

The opportunity to make a difference in the Fort Collins community. At Sage, we believe in engaging in our communities through giving back and volunteering.

About us

The Elizabeth Hotel, located in Old Town Fort Collins features a fine collection of curated art from local students and professors. Music carries through the building with accents in interior design, programming, amenities, and experiences to reflect the scene in the city.

In the mood for live music? Visit the Magic Rat! Want spectacular views? Enjoy a crafted cocktail in Sunset Lounge! Craving a distinctively delectable experience? Try the Emporium An American Brasserie, the cornerstone of The Elizabeth Hotel, serving hotel guests and the public and includes a full retail wine store! Need a pick me up? Grab a crafted coffee from Bowerbird, our in house coffeeshop! Whatever your mood, we have you covered.

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.
• Position 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.

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 have moderate hearing 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.

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.

Posting will expire by 3/31/2025, or once position has been filled.
• Eligible to participate in Sage bonus plan, 20%
• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee assistance program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

USD $+0,000.00 - USD $+5,000.00 /Yr.

United States
Colorado
Fort Collins Show on map Get directions