Executive Chef

Job Overview: The Executive Chef at Hotel Teatro brings vision, passion, and technical mastery to one of Denver's most celebrated hotel culinary programs, shaping the farm-to-table 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.

Responsibilities: ESSENTIAL RESPONSIBILITIESPosition 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. 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. 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 restaurant'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. OTHER RESPONSIBILITIESAll other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES5-50 associatesBEHAVIORAL FOCUSAt Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality. At Hotel Teatro, we embrace: Historic Landmark Identity - Built within Denver's iconic 1889 Denver Tramway building, Hotel Teatro wears its history proudly - preserved architectural details and a landmark location tell the story of Denver's past at every turn. Boutique Sophistication - Refined, intimate atmosphere that honors the building's grandeur while delivering modern luxury. Culinary Creativity at The Nickel - Home to The Nickel, a farm-to-table restaurant recognized as one of Denver's best hotel dining experiences - locally sourced, seasonal, and as thoughtfully crafted as the hotel itself. Independent & Entrepreneurial Spirit - Encourages innovation and risk-taking, rooted in the bold vision it took to transform a historic building into a world-class boutique hotel. All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of Hotel Teatro and align with Sage Hospitality's commitment to genuine, meaningful connection.

Education/Formal Training: More than two years of post high school education, but less than a degree from a four-year college.

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.