The Executive Chef & B at Hotel Teatro brings vision, passion, and technical mastery to one of Denver's most celebrated hotel culinary programs, shaping the menus at The Nickel with seasonal creativity and local ingredient expertise.

This culinary leader builds and develops a skilled kitchen brigade, partners with the Director of Food and Beverage on business strategy, and upholds the innovative, entrepreneurial spirit that has made Hotel Teatro's dining program a Denver landmark.

• 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.
• Manages Human Resources within the division
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Manage
• 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.

• Eligible to participate in Sage bonus plan. 
• Unlimited paid time off
• Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit
• Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance
• Eligible to participate in the Company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period
• Eligible to enroll in Health savings accounts with qualifying medical plans and receive up to $1000 company contribution
• Eligible to enroll in Health, Dependent and Commuter flexible spending accounts
• Company paid Basic Life and AD&D insurance coverage, with option to enroll in additional coverage
• Eligible to purchase Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance
• Company-paid short-term disability
• (GM & EC Members only): Company-paid long-term disability otherwise Eligible to enroll in long term disability insurance
• WINFertility guidance for those enrolled in Sage medical plan
• Calm Health Application Subscription
• Tuition Reimbursement of up to $2,000 per calendar year
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.