Restaurant Chef- Ellyngton's

Brown Palace Hotel & Spa

Location: US - CO - Denver

Feb 20, 2018
Brown Palace Hotel & Spa
Vanessa Licciardello
Director of Talent Acquisition
303 312-5940
321 Seventeenth Street

Denver, CO, US 80202
Job Details

SUMMARY Oversees and coordinates all activities for Ellyngton's breakfast and lunch and Room Service  Breakfast services. Will engage in the preparation of all plated appetizers, soups, salads, entrees and desserts.


ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Ability to communicate with the Executive Chef and AM Sous Chef concerning special events and requirements.

  • Responsible for planning all production and will maintain production records for restaurant according to menu or special requirements.

  • Develops and implements recipes and communicates methods and procedures to restaurant line workers.

  • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the number of guests, marketing conditions, popularity of various dishes, and recency of menu.

  • Estimates food consumption and purchases or requisitions food and kitchen supplies.

  • Develops and implements costing, recipes, pick up sheets and picture books with corresponding departmental menus.

  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

  • Responsible for timely preparation and execution of all menu items for breakfast and lunch.

  • Devises special dishes, develops recipes and costing of special dishes.

  • Observes and tests all foods by taste, smell and proper temperature

  • Ability to execute proper knife skills and handling of required equipment.

  • Responsible for following established health and safety standards.


  • Trains, supervises, and directs all departmental employees in the performance of their duties an a daily basis.Prepares weekly employee work schedule based on operating forecasts and budget.Supervises cooking and departmental staff to ensure that quality standards are met in a timely fashion.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


  • 2-3 years experience as restaurant chef in hotel, resort or high volume / fine dining establishment.  Culinary degree or equivalent preferred.


  • ServSafe Certified. Food Handlers Card 


  • The employee is required to be on their feet for long periods of time and able to lift heavy objects up to 50 pounds.


Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
Medical, Dental, Vision, Life Insurance, 401k
Chef - Executive Chef