Executive Chef — Hotel Dining & Banquet Leader

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

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.