job description
Join Our Team at the ART Hotel Downtown Denver

Application Deadline is June 25, 2026 or until position is filled
Hourly Rate $16.27 Tip Sharing/Tip Pool
The ART Hotel is seeking a top-performing Hotel Bartender

About Us:
Find us in the arts district, with the State Capitol and a half-dozen museums within 10 minutes’ walk. We bring Denver’s spirit indoors with curated artwork throughout the hotel, and mountain and city views at every turn. See downtown from a new vantage at our rooftop bar and restaurant. Memorable event space includes a dedicated team and on-site catering.

Why This Role?
The FIRE Restaurant in the ART Hotel Denver is seeking a detail-oriented Hotel Bartender with strong time management skills and a passion for delivering memorable dining experiences. The Hotel Bartender will be responsible for preparing and presenting dishes accurately according to recipes and presentation standards. We are looking for an experienced cook proficient in various cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. The ideal Hotel Bartender is a team player who communicates effectively with kitchen staff to ensure smooth operations. If you bring a friendly, energetic attitude and a love for food, we encourage you to apply today!

What’s In It for You?
Comprehensive Benefits: Medical, Dental and Vision
Financial Perks: 401(k) with company match, SAME DAY PAY, and flexible spending accounts
Time Off: Vacation, Personal Days, and Holiday pay
Exclusive Discounts: Hotel, food, and beverage savings for personal travel
Professional Growth: Online training courses and Commonwealth University
Additional Support: Employee Assistance Program, jury duty leave, bereavement leave, and more

Key Responsibilities for the Hotel Bartender include:
Set Up Food Stations: Organize and stock food stations with all necessary ingredients for the shift.
Prepare and Cook Orders: Follow established recipes and presentation standards to cook menu items using grilling, broiling, and sautéing techniques.
Maintain Quality Standards: Adhere to storage and waste control guidelines for meats, vegetables, fruits, and dairy to ensure high-quality food.
Clean and Sanitize Workstations: Thoroughly clean and sanitize counters, utensils, cooking equipment, and refrigerators in compliance with health and safety regulations.
Professional Interaction: Maintain a professional and pleasant demeanor when engaging with guests, vendors, and team members.