Top 7 Executive chef Jobs in Fort Collins Co

Executive Sous Chef - Marriott Fort Collins, Colorado
Marriott Fort Collins, Colorado —Fort Collins, CO
- $65,000 - $75,000 a year
- Weekends as needed
- Customer service
- Writing skills
- Basic math
- Paid holidays
- Health insurance
Quick Apply
7d
Culinary Service Director
Stoneridge at Centerra —Loveland, CO
- $32 - $35 an hour
- 5 years
- Computer literacy
- Bachelor's degree
- Paid holidays
- Health insurance
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Executive Sous Chef
Loveland Embassy Suites - Atrium Hospitality —Loveland, CO
- $72,000 - $80,000 a year
- Full-time
- Hospitality
- ServSafe
- Cooking
- Health insurance
- Dental insurance
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Head Chef
PizzaVino NoCo Italiano —Fort Collins, CO
- $60,000 - $65,000 a year
- Full-time
- ServSafe
- Cooking
- 3 years
- Health insurance
- Paid time off
Quick Apply
6d
Executive Chef 3
Sodexo —Greeley, CO
- $74,290 - $96,140 a year
- Full-time
- 3 years
- University
- Bachelor's degree
- Paid holidays
- Relocation assistance
Interim Culinary Director at Mercer Commons
Mercer Commons —Fort Collins, CO
- $25 - $28 an hour
- Part-time
- English
- Mid-level
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
12d
Culinary Manager
Bonefish Grill —Johnstown, CO
- $51,150 - $62,550 a year
- Bilingual
- Casual dining restaurant
- Customer service
- Dental insurance
- 401(k)
Quick Apply

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Culinary Service Director
Stoneridge at Centerra —Loveland, CO
Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Adjusts recipes to appropriate yield.
$32 - $35 an hour
Quick Apply
Interim Culinary Director at Mercer Commons
Mercer Commons —Fort Collins, CO
High School or better in 0 - HS Diploma/GED or related field. Complies with federal, state, and local standards for community operation.
$25 - $28 an hour
Quick Apply
12d

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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
Quick Apply
6d
Chef Manager
AVI Foodsystems —Marysville, OH
Mentor, lead, and develop the food service team. Strong working knowledge of labor costs, food costs and other related factors.
Quick Apply

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Executive Sous Chef - Marriott Fort Collins, Colorado

Marriott Fort Collins, Colorado -
Fort Collins, CO

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Job Details

$65,000 - $75,000 a year
7 days ago

Benefits

Paid holidays
Health insurance
Dental insurance
401(k)
Flexible spending account
Parental leave
Employee assistance program
Vision insurance
Employee discount
Opportunities for advancement
Flexible schedule
Life insurance
Referral program

Qualifications

Steam cooking
Industrial food slicers
Customer communication
Buffet-style table settings
Food mixers
Kitchen knives
Writing skills
Basic math
Cutting
Meat grinders
Plating
Oven and range use
Beverage preparation

Full Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Sous Chef for the Marriott in Fort Collins, Colorado..

Job Purpose:

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Qualifications and Requirements:

Minimum 3 years' experience as an executive sous chef. or combination of sous and executive sous and/or banquet chef
Hotel kitchen management experience highly desired.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards highly desired

Essential Duties and Responsibilities:

Position is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assist in the creation and planning of menus and implement changes to continue to attract business.
Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
Participate in physical inventories
Guest Relations
Be readily available/ approachable for all guests.
Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Be an enthusiastic, helpful and positive member of the team
Be professional, responsible and mature in conduct and behavior
Be understanding of, encouraging to and friendly with all co-workers
Be self-motivated and use time wisely
Maintain open line of communications with each department
Communicate pertinent information
Respond positively to new ideas
Openly accept critical/developmental feedback
Maintain effective communication through the use of meetings, memorandums
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor.
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Safety and Security Skills
Properly handle and account for keys
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

This job requires the ability to perform the following:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel
environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,
listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Requires finger dexterity to be able to operate office equipment.
Ability to obtain and/or maintain any government required licenses, certificates or permits.

Other:

Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

What we offer:

Salary range $65,000 -$75,000
Team Driven and Values Based Culture
Medical/Dental/Vision
Vacation & Holiday Pay
Same-day pay available
Employee Assistance Program
Career Growth Opportunities/ Manager Training Program
Reduced Room Rates throughout the portfolio
Third Party Perks (Movie Tickets, Attractions, Other)
401(k)
Employee assistance program
Employee discount
Flexible schedule
Flexible spending account
Life insurance
Parental leave
Referral program

Quick Apply

Refine Your Search

executive chef jobs in fort collins co

Executive Sous Chef - Marriott Fort Collins, Colorado

Culinary Service Director

Executive Sous Chef

Head Chef

Executive Chef 3

Interim Culinary Director at Mercer Commons

Culinary Manager

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