Kitchen Lead

Catbird Hotel
Published
September 18, 2022
Location
Denver, CO
Job Type

Description

Why us?

The Red Barber is seeking an energetic Kitchen Lead to join our team! As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. Sage Hospitality Group is looking for top talent and we look forward to hearing from you!

The Red Barber is bar and restaurant located on the rooftop of The Catbird Hotel. The space features a stunning indoor bar and an inviting outdoor deck with lounge seating and firepits, perfect for enjoying unobstructed views of the Denver skyline with friends and colleagues. Our bar offers a diverse, creative beverage selection, designed to share and keep guests engaged with each another. Our libation options range from frosé and beer to buckets of craft cocktails and more. Our restaurant menu includes a variety of skewers, other nostalgic favorites and hand-held bites perfect for indulging without hindering the action. The backyard BBQ-style environment, featuring in-the-action grilling appearances by our chefs, enhances the interactive elements felt throughout the space.

The rooftop will also be home to an additional 3,300 square foot deck that will be dedicated to hosting corporate and social events. Guests will be sure to enjoy the two jacuzzi tubs and a beautiful area of green grass up on the roof, created for outdoor activation in the Denver sunshine.

Catbird is an independent hotel in RiNo that blurs the line between hotel and home. The hotel creates adaptable spaces that foster a deeper sense of belonging for our guests and community. More than a mash-up of periods and styles, this hotel creates all the feelings that travel should provide. Catbird will be 165-rooms with hybrid furniture providing massive functionality in a small amount of space. The lobby will feature comfortable spaces, grab-and-go food options, and flexibility between work-flow and life-balance that experiential travelers seek out. Guest rooms will feature full kitchens with functional housewares, unique storage, and multi-functional furniture where small spaces realize their larger potential.

Job Overview

Supervise the kitchen staff and assist in executing the daily production, preparation, and presentation of all food for the hotel's restaurant(s) in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

Responsibilities

    -ESSENTIAL RESPONSIBILITIES

      -Supervise and execute the daily production, preparation, and presentation of all kitchen sourced items for The Red Barber to ensure a quality, consistent product is produced which conforms to all franchise standards.

      -Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.

      -Schedule and supervise 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. Monitor equipment and enforce "clean as you go" policies.

      -Monitor and manage par levels, proper labeling, freezer pulls and line setup, recipes are being followed, portion control standards in place, and scheduling for prep expectations.

      -Maintaining all health code standards per lawful guidelines

      -Assist in monitoring and control all labor and food costs, including food waste, loss and usage.

      -Ownership / oversight of inventory, ordering, and invoice processes.

      -Have organized process in place to track out of stock and low inventory items.

      -Assist in menu changes and development, maximizing guest experience and profitability.

      -Promote the Accident Prevention Program to minimize liabilities and related expenses.

      -Leading by example and in coordination with all property staff

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