Job Information
Sage Hospitality Group Lead Banquet Cook in Denver, Colorado
Why us?
Position Starting Rate: $21.50-$22.50
Job Close Date: March 24, 2026 or until filled
Welcome to the Springhill Suites Denver Downtown. A bold and inspiring hotel where contemporary design mingles effortlessly with world-class service. Here, you can have it all. An energized downtown location. Spacious suites that don’t compromise style for comfort. Dynamic meeting and event space perfect for collaboration or celebration. A visionary approach to business. At the SpringHill Suites Denver Downtown hotel, we offer more than a place to stay. Here, we offer a fresh, urban hotel experience unlike any other. Our partnership with Metro State University's Hospitality Learning Center enables our hotel to be a teaching and learning hotel, giving employees the chance to give back to the community by mentoring a continuous influx of student interns from Colorado's largest public university.
At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?
40% restaurant discount while on-duty (food only)
Employee Referral Program - $500 to $1000 based on position!
Free Monthly RTD EcoPass
Free Onsite Parking!
Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
Paid time off for Vacation, Sick days and Holidays (FT Employees)
Paid sick time (PT Employees)
Eligible to participate in the Company’s 401(k) program with employer matching (PT Employees)
A fun work environment that encourages individually, recognition, growth & development
Job Overview
Responsible for leading the execution of banquet and catered events while maintaining high standards of food quality, consistency, and presentation. This role requires strong banquet or hotel kitchen experience, the ability to work independently, and the confidence to lead banquet execution on assigned events. The Lead Banquet Cook supports kitchen leadership, mentors junior cooks and interns, and ensures all events are executed according to BEOs, recipes, and production standards.
Responsibilities
Lead the preparation and execution of banquet and catered events according to BEOs, recipes, and timelines
Serve as the primary cook on assigned banquet events, ensuring proper pacing, quality, and presentation
Read and interpret BEOs accurately, including quantities, dietary restrictions, and service timing
Coordinate prep, line setup, and breakdown for banquet events
Monitor line setup prior to meal periods to ensure efficiency and readiness
Prepare food in advance as appropriate while avoiding overproduction and minimizing waste
Maintain consistent food quality and presentation across all banquet functions
Assist with buffet setup, replenishment, and breakdown as needed
Properly label, date, rotate (FIFO), and store food according to SOPs
Maintain proper food holding temperatures and food safety standards at all times
Check pars, determine prep needs, complete freezer pulls, and set up banquet lines
Identify and communicate out-of-stock items, shortages, or quality concerns to kitchen leadership
Follow clean-as-you-go procedures and ensure a clean, organized, inspection-ready kitchen
Support food cost control efforts by reducing waste, loss, and improper usage
Assist with inventory organization and banquet prep planning
Provide guidance and support to entry-level cooks, interns, and banquet staff as needed.
Qualifications
Education/Formal Training
High school education or equivalent experience.
Experience
Minimum 3 years of experience in a hotel, banquet, catering, or high-volume kitchen environment preferred
Prior lead cook or supervisory experience strongly preferred
Knowledge/Skills
Ability to work independently and lead banquet execution with minimal supervision
Strong understanding of banquet operations, timing, and large-batch food production
Knowledge of food safety, sanitation, and safe food handling practices
Strong communication and organizational skills
Ability to stand for extended periods and lift up to 50 lbs
Flexible availability, including mornings, evenings, weekends, and holidays
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 and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
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 comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the frontline, temperatures can be over 100 degrees.
Salary
USD $21.50 - USD $22.50 /Hr.
ID: 2026-30570
Position Type: Regular Full-Time
Property : Springhill Suites Denver
Outlet: Banquets
Category: Culinary
Min: USD $21.50/Hr.
Max: USD $22.50/Hr.
Tipped Position: No
Address : 1190 Auraria Pkwy
City : Denver
State : Colorado
EOE Protected Veterans/Disability