Executive Chef- $68-75K DOE

Tandem Hospitality Group LLC; Westminster (CO); On-site; USD 70,000 - 110,000; Full time

Job summary

Tandem Hospitality Group LLC in Westminster, CO, seeks an Executive Chef to direct food ordering, preparation, production, and control for all hotel outlets and banquet facilities. You will lead a culinary team, oversee menu development, food costs, quality standards, and compliance, while partnering with departments to enhance guest satisfaction and drive profitability.

Requirements include 3-5 years in executive chef roles, proven management, a culinary school degree, and experience at similar

Qualifications

• 3-5 years of executive chef or exec sous chef experience.
• Management experience required.
• Graduate of an accredited Culinary School program preferred.
• Must have experience at properties of similar size and quality.

Responsibilities

• Direct food ordering, preparation, production and control for all outlets and banquet facilities.
• Enhance the quality of food presented to guests and respond to market needs.
• Maintain food product quality and consistency in delivery and standards.
• Lead and develop department staff, with hiring/firing discretion within hotel policies.
• Oversee compliance with federal, state and local employment and civil rights laws and manage costs/profitability.

Skills

Executive Chef experience

Leadership

Menu planning

Education

Culinary School degree

Tools

Microsoft Office

Job description

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

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

Location Origin Westminster

Req Number FOO-26-00233

This position is currently accepting applications.