Executive Chef

Tandem Hospitality Group, LLC; Westminster (CO); On-site; USD 90,000 - 140,000; Full time

Job summary

Tandem Hospitality Group, LLC is seeking an Executive Chef to direct food ordering, preparation, production, and control for all hotel outlets and banquet facilities. You will lead the culinary team, set standards, and ensure exceptional guest experiences through menu development and quality control.

The role requires 3–5 years of executive chef or exec sous chef experience, leadership skills, and a strong culinary education.

Qualifications

• Direct food ordering, preparation, production and control for all food outlets and banquet facilities.
• Enhance the food product presented to guests and respond to marketplace needs.
• Lead and develop department personnel; exercise hire/fire discretion within hotel policies.
• Maintain quality and consistency in food delivery and standards.
• Oversee compliance with federal, state and local employment and civil rights laws.

Responsibilities

• Direct food ordering, preparation, production and control for all food outlets and banquet facilities of the hotel.
• Maintain quality and consistency in food delivery and standards.
• Develop and implement menu changes based on market trends and guest feedback.
• Lead, train and develop department staff to achieve goals and maintain high performance.

Skills

Leadership

Team management

Customer focus

Problem solving

Strategic thinking

Education

Accredited Culinary School program

Tools

Microsoft Office

Job description

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