Sous Chef - Stanley Hotel

Location: Estes Park

Sage Hospitality Group - 333 E Wonder View Ave - 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, 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.;
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.;
Promote the Accident Prevention Program to minimize liabilities and related expenses.