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Davidson Hotels And Resorts Sous Chef - Woodie Fisher Kitchen And Bar in Denver, Colorado

Position: Sous Chef - Woodie Fisher Kitchen and BarLocation: Hilton Garden Inn Denver Union StationDenver, COJob Id: 12743-495160021# of Openings: 1Woodie Fisher is located in the oldest remaining structure in the UnionStation Neighborhood, one of Denver's first fire stations- Hose House No.1, and named after Redwood "Woodie" Fisher, one of Denver's earliestfire foremen. The building is featured on the National Historic Registry andincludes the original brick exterior, glass ceiling, and outdoor seatingwith a dog-friendly patio.Spearheaded by Executive Chef Franco Ruiz, Woodie Fisher offersfire-inspired small plates and Colorado-raised proteins, locally-andseasonably-sourced whole grains and greens, and even nostalgic classics forpre-or post-baseball outings. Craft cocktails, mocktails, and eightrotating beer taps offer visitors a variety of beverage options that pair wellwith the eclectic food menu.Located two blocks from Coors Field and three blocks from Union Station,this trendy restaurant was recently listed as the only Colorado restaurant onYelp's Top 100 Restaurants in the country.SOUS CHEFJob DescriptionThe Sous Chef assists in the directing of the culinary team's presentationand portioning of food according to our standards. Communicates daily with theExecutive Chef for an update regarding planning, staffing, and internalprocedures. Completes daily food requisitions and daily specials. Assists inthe hiring, training, and discipline in accordance with Davidson'spolicies and procedures. May order food quantities and oversee production forbanquet food operations with purchasing, banquet management and ExecutiveChef.QUALIFICATIONS* Read, write and speak English.* Ability to understand financial goals and accomplish them.* Minimum 2 years Banquet Chef experience preferred.* Minimum 5 years cooking experience.* Food/Beverage Service Worker Permit, where applicable.* Ability to communicate effectively with the public and other employees.* Meet minimum age requirement of jurisdiction.* Minimum 2 years kitchen management experience.* College degree or certification in culinary field/hospitality fieldpreferred.* No employee will pose a direct threat to the safety/health of self orothers.PERFORMANCE STANDARDS* CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophyof the department. Personally demonstrate a commitment to customer service byinquiring about service quality and responding promptly to guest needs.Promptly handle guest complaints. Fill in for staff when necessary to ensurecustomer satisfaction. Ensure your staff, including all new hires, aretrained to meet standards. Empower staff to deliver customer service byencouraging and rewarding responsive guest assistance. Level of serviceprovided to guests meets or exceeds customer expectations. Ensure thatconsistency of service and standards are met.* FINANCIAL: Manage department within budget. Accurately forecastrevenues/expenses. Assist in preparation of annual departmental budget thataccurately reflects the department's operations plan. Anticipaterevenue/cost problems and report discrepancies to Executive Chef/F&BDirector. Assist hotel staff with accounting related issues. Analyze financialand operating information on an ongoing basis in order to adjust labor,supplies, materials and other costs to achieve budget. Ensure departmentstaff is trained in control procedures as outlined by Internal Audit, andthat these procedures are consistently followed. Follow controls for foodpurchasing, receiving, storage, preparation, etc. Keep waste to aminimum by planning actions and strategies that reduce spoilage, waste orother factors that cause food costs to rise.* PEOPLE: Manage people according to Davidson's values. Manage humanresources functions including recruiting, selection, orientation,training, performance reviews, pay and recognition programs to maintain askilled and motivated workforce. Maintain a positive, cooperative workenvironment between staff and