Executive Chef

Tandem Hospitality Group; Westminster (CO); On-site; USD 61,000 - 71,000; Full time

Job summary

Tandem Hospitality Group seeks an Executive Chef to direct all aspects of food ordering, preparation, and production across outlets and banquets. You will lead a skilled culinary team, ensuring high-quality product and guest satisfaction while aligning with the hotel's financial goals.

Responsibilities include menu development, market-responsive changes, and strong leadership to drive profitability and departmental excellence.

Qualifications

• 3–5 years' experience as an Executive Chef or 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 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 the food product presented to guests and respond to marketplace and guest needs.
• Recommend changes to the food product and use market research to develop new products.
• Maintain quality and consistency of food delivery and standards.
• Oversee department personnel selection, training, and development; hire/fire discretion within policies.
• Control profit and loss; set margins and manage expenses; participate in hotel programs.

Skills

Executive chef experience

People management

Guest satisfaction focus

Team leadership

Education

Culinary school degree

Tools

Microsoft Office

Job description

Compensation: $61,000 to $71,000 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