Senior Engineer (Former Employee) – Englewood, CO – March 4, 2015
there was a point n my time when I had an interaction with a team player that wanted the air rushing in the hallway resolved. the reasoning for this rushing was a high volume of return air and i explained my postion in what it took to resolve. the manager then said get it done right now this is not acceptable and the guest wants it done... I felt the importance and took the initiative to make the adjustments mechanically and corrected the building automation system accordingly and was able to make it happen with in two hours of conversation. I felt good about the accomplishment, but I felt great about the stance the manager had for the acceptance from the guest/customer point of view. I was working with a great elite group of partners in the mission of the inverness hotel
meal was great for a buck, but the staff where exceptional
sometimes understaffed and high rate duties completion while understaffed, sometimes causing injuries
cook 2 (Current Employee) – Inverness hotel and conference Center Denver – October 5, 2012
This is the most professional place i have ever worked. the chefs bend over backwards to give you time off when you need it. Most of the time, you are being creativley challenged and the opportunity for growth is extraordinary if you apply yourself. They even provide meals for $1.00 per day!!! You have achoice of several department to work in. Pastry which is almost all scratch baking, garde manger , which you can create show pieces and learn fruit carving, and big banquets which is the roadmap to Exec Chef status. A must if you plan on staying in the culinary field for the long term.