Sous Chef

Mining Exchange Hotel & Spa

Sous Chef

About The Opportunity

Practice Hospitality is seeking an experienced and hands-on Sous Chef to join the team at the Mining Exchange Hotel & Spa.

About The Company

Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate, and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world, and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem-solving, and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A-game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care about our guests, and each other and make every moment together enriching, fulfilling, and fun.

About The Hotel

Mining Exchange Hotel & Spa was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel & Spa offers a one-of-a-kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces and guestrooms are all newly renovated.

Job Role

Manage the kitchen staff in the daily production, preparation, and presentation for all of the food & beverage outlets in a safe sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities:

• Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain, and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend, and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• 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 and budget objectives.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues complying with legal regulations, and ensuring quality service.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards, and regulations.
• Manage the daily production, preparation, and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced that conforms to all standards.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
• 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.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Perform Manager-on-Duty functions and shifts as assigned.

Job Type: FLSA Designation: Full Time-Exempt

Compensation: $65,000 - $75,000 annually  

Requirements

Education: Two to four-year college degree or equivalent education/experience.

Experience:  A minimum of five years of culinary experience in a related position. Hotel experience preferred.

Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written, and presentation skills. Ability to delegate, manage manpower organize complex projects, and establish priorities consistent with department/hotel objectives. Listen effectively. Operate the department within the guidelines of the Foundation Document. Communicate to both, guests, and fellow associates, professionally and positively.