Pyramid Hotel Group Executive Sous Chef in Colorado Springs, Colorado
Colorado Springs Marriott, nestled in near the Rocky Mountains and the downtown area of the second largest city in the state, is an excellent location to join a world-class team that values development and growth for each member. Our hotel makes a perfect home base for outdoor enthusiasts embarking on climbing or hiking excursions at Pikes Peak and Cave of the Winds. When it's time to enjoy the great indoors, we offer easy access to all the shops and art galleries in downtown Colorado Springs. Our property features renovated, pet-friendly rooms and suites, a full-service restaurant with stylish outdoor patio with fire pits, 15 flexible event spaces, fitness center, and pools. Come experience our Culture of Care and find out today what a career at the Colorado Springs Marriott with Pyramid Hotel Group can mean for you!
The Executive Sous Chef manages staff and day-to-day Kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Executive Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations.
Communicate with staff and guests with dignity and respect.
Maintain a teamwork orientation towards co-workers.
Sustain clear and effective communications.
Operate with integrity and commitment for continued growth.
Assist the Executive Chef in the supervision of other culinary team members.
Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.
Assist with menu planning.
Order and/or approve supplies for the smooth operation of pastry preparation.
Visually inspect, select, and use only the freshest ingredients in the preparation of all menu items.
Read and employ math skills for following recipes.
Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
Schedule culinary staff so proper coverage is maintained while keeping payroll costs in line.
Maintain a commitment to customer service and guest satisfaction.
Accept responsibility for the health, safety, and welfare of the guests and employees.
Emphasize safety awareness.
Represent the interest of the Hotel and its employees in a fair, impartial, and equitable manner.
Reinforce the highest standards of quality, service, and overall integrity of guest experience.
Work to develop and maintain the highest culinary standards.
Develop strategies and programs to achieve and exceed departmental goals.
Maintain a focus on defining results.
Manage time effectively and efficiently.
Provide creative influence in establishing menu recipes and specials.
Complete necessary paperwork in a timely manner.
Anticipate market trends and position restaurant accordingly.
Build positive relations with team members and supervisors.
Additional duties not listed and requested by management.
Education and Experience:
High school diploma or equivalent
College degree and/or equivalent degree from recognized culinary institute
Minimum two years of Sous Chef experience required
Prior supervisory experience required
Previous hospitality experience preferred
Experience in working efficiently in a high volume, production-oriented environment.
Ability to motivate and lead employees
Ability to work with minimal supervision
Ability to upsell pastry products to potential clients and guests
Ability to carry oneself in a mature, professional and responsible manner at all times
Ability to communicate effectively both orally and in writing
Demonstrated ability to interact with customers, employees, and third parties that reflect highly on the hotel, the brand, and the Company
Service-minded and team-oriented
Strong attention to detail and hospitality knowledge
Ability to proactively prioritize needs and effectively manage time and resources
Must be a United States citizen or possess a valid work permit
Must be able to read, write, and speak English
Must have exceptional communication skills
Must be detailed orientated and work well under pressure
Must be professional in appearance and demeanor
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must have the ability to deal effectively and interact well with employees
Ability to effectively express oneself and speak extemporaneously on a variety of subjects with poise and confidence
Strong creative capabilities, necessary for design of skill-based and awareness-based training programs and instructional materials
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment
Possess strong motivational, organizational and verbal communication skills
Physical capabilities for lifting and carrying up to 50 lbs
Must be able to sit or stand for long periods of time
Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements consistent with kitchen work
Must be able to regularly sit, talk or hear, taste, and smell
Must be able to work in an environment with loud noises and variable temperatures
Must be able to work with food preparation and kitchen equipment
Opening ID: 2021-9456
External Company URL: https://careers-phg.icims.com
Street: 5580 Tech Center Drive