Executive Chef

Tandem Hospitality Group, LLC; Longmont (CO); On-site; USD 70,000 - 75,000; Full time

Job summary

Tandem Hospitality Group, LLC in Longmont, CO is seeking an Executive Chef to direct all food ordering, preparation, and production for the hotel's outlets and banquet facilities. The role reports to the Director of Food & Beverage and offers a salary of $70,000–$75,000 per year.

Ideal candidates will have 3–5 years of executive chef or exec sous-chef experience, strong management skills, and a proven ability to improve food quality and guest satisfaction across hotel operations.

Qualifications

• 3–5 years' experience as an Executive Chef or an Exec Sous Chef.
• Management experience required.
• Graduate of an accredited Culinary School program preferred.
• Experience at properties of similar size and quality.
• Proficiency in Microsoft Office applications.
• Verifiable record improving metrics related to the Food Department and guest satisfaction.

Responsibilities

• Direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.
• Enhance food quality and ensure consistency in delivery and standards.
• Oversee recruitment, training and development of department personnel.
• Exercise hire/fire discretion within hotel policies.
• Manage compliance with federal, state and local employment laws.

Skills

3 - 5 years' experience as an Exec. or

Management experience

Measurable metric improvement

Education

Graduate of an accredited Culinary School program

Tools

Microsoft Office

Job description

Executive Chef- Hotel Longmont

Located: Longmont, CO 80501Full-TimeReports To: Director of Food & BeverageSalary: $70,000 - $75,000 per year

Job Description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

Job Requirements

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests' needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player and provide constructive feedback to all departments

Job Qualifications

• 3 - 5 years' experience as an Executive Chef or an Exec Sous Chef
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

Source: Tandem Hospitality Group