Hotel Sous Chef - Seasonal Menus & Kitchen Leadership

Tandem Hospitality Group; Longmont (CO); On-site; USD 47,000 - 62,000; Full time

Job summary

Sous Chef - Hotel Longmont is a full-time position in Longmont, CO 80501 under Tandem Hospitality Group. Salary is $55,000 per year DOE. Reports To Director of Food & Beverage. Responsible for leading kitchen operations and menu development with emphasis on quality and cost control.

Demonstrated leadership in a hotel or upscale F&B setting is required, along with ServSafe certification. The role requires hands-on supervision, sanitation, and collaboration with restaurant and banquet teams.

Qualifications

• High School diploma and three years in a culinary leadership role in a hotel or upscale F&B.
• Degree from a recognized culinary institution preferred.
• Ability to read, write, convert measurements, and follow a recipe.
• ServSafe Certified.

Responsibilities

• Develop and implement kitchen strategies aligned with the hotel mission.
• Support Executive Chef and F&B Director in creating daily specials and seasonal menus.
• Deliver a high-quality dining experience with consistent food quality.
• Lead kitchen staff and maintain safety and sanitation standards.
• Coordinate service with restaurant and banquet operations.
• Oversee daily kitchen operations in the absence of the Executive Chef.
• Maintain HACCP logs, Time and Temp Logs, and sanitation practices.
• Keep stations organized, stocked, and properly stored.
• Report maintenance needs or faulty equipment promptly.

Skills

Culinary leadership

Recipe reading

Education

High School diploma

Culinary degree (preferred)

ServSafe Certification

Job description

Sous Chef - Hotel Longmont is a full-time position in Longmont, CO 80501 under Tandem Hospitality Group. Salary is $55,000 per year DOE. Reports To Director of Food & Beverage. Responsible for leading kitchen operations and menu development with emphasis on quality and cost control.

Demonstrated leadership in a hotel or upscale F&B setting is required, along with ServSafe certification. The role requires hands-on supervision, sanitation, and collaboration with restaurant and banquet teams.