Denver Milk Market is an all-local mix of take-away and dine-in restaurants and bars. A 16-venue cornerstone of the historic Dairy Block, this lively food hall aims to draw in visitors and neighbors to shop a little, drink a little and eat a little in the heart of LoDo Denver. At Denver Milk Market you’ll celebrate the best of our local food scenes while connecting with our vibrant community.

Application Window applications are accepted on an ongoing basis.

You will manage the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The position is responsible for managing the daily operations of the kitchen, monitoring food and labor costs, and assisting the Executive Chef in creating and implementing menu and production changes.

Your responsibilities include:

• Managing the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Managing human resources in the production and preparation areas of the kitchen to attract, retain and motivate employees while providing a safe work environment.
• Scheduling and managing 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.
• Monitoring, analyzing, and controlling all labor and food costs; preparing appropriate reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promoting the Accident Prevention Program to minimize liabilities and related expenses.

Education/Formal Training: High school education or equivalent.

Experience: Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills: Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

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.

Key physical requirements include lifting, pushing, pulling, and carrying items associated with heavy production, bending of the knees when using the lower oven, full range of mobility, continuous standing during preparation, service hours, or expediting, and the ability to communicate effectively.

Environment: Inside 100% of an 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

• Unlimited paid time off.
• Medical, dental, & vision insurance.
• Health savings and flexible spending accounts.
• Basic Life and AD&D insurance.
• Company-paid short-term disability.
• Paid FMLA leave for up to a period of 12 weeks.
• 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.

• High school education or equivalent.
• 1 to 2 years of experience in a related position.
• Advanced knowledge of food management principles and practices.
• Ability to manage kitchen staff and operations.
• Strong communication and leadership skills.
• Experience in controlling labor and food costs.