Sous Chef

About The Source Hotel

Nestled in Denver's vibrant RINo Art District. The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality. The Source Hotel is more than a place to stay. It's a destination to discover.

We are looking for our next great Associate to join us on our team. We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• RSP/401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you and your family members

JOB OVERVIEW:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate

the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

3. Establish the day's priorities and assign production and preparation tasks for staff to execute.

4. create daily menu specials and receive feedback from Executive Chef.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear directions to staff.

7. Take physical inventory of specified food items for daily inventory.

8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up