Sous Chef Banquet | The Maven Hotel

Why us?

The Maven is a unique 172-key hotel located in the heart of Dairy Block of LODO. Our lobby eliminates traditional boundaries, creating a connection between The Alley and hotel, becoming an inviting space to both Denver locals and hotel guests. We appreciate attention to detail, have a healthy respect for craft, and celebrate local creatives with a rotating collection of art and handmade products.

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.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

Responsibilities

• Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

• Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.

• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Qualifications

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.

• Must have moderate hearing -to hear equipment timers and communicate with other staff.

• Must have excellent vision to see that product is prepared appropriately.

• Must have moderate speech communication skills to be able to communicate with staff.

• Must have moderate comprehension and literacy to read and understand all BEO's

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/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.

• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.

• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.

• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.

• No climbing required.

• No driving required.

Environment

Inside 95% of full shift

Benefits

Independence Plan

• Unlimited paid time off

• Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit

• Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance

• Eligible to participate in the Company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period

• Eligible to enroll in Health savings accounts with qualifying medical plans and receive up to $1000 company contribution

• Eligible to enroll in Health, Dependent and Commuter flexible spending accounts

• Company paid Basic Life and AD&D insurance coverage, with option to enroll in additional coverage

• Eligible to purchase Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance

• Company-paid short-term disability(GM & EC Members only): Company-paid long-term disability otherwise Eligible to enroll in long term disability insurance

• WINFertility guidance for those enrolled in Sage medical plan

• Calm Health Application Subscription

• Tuition Reimbursement of up to $2,000 per calendar year

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Salary

USD $60,000.00 - USD $70,000.00 /Yr.

ID: 2026-30678

Position Type: Regular Full-Time

Property : The Maven Hotel

Outlet: Hotel

Category: Culinary

Min: USD $60,000.00/Yr.

Max: USD $70,000.00/Yr.

Tipped Position: No

Address : 1850 Wazee St

City : Denver

State : Colorado

EOE Protected Veterans/Disability