Full Time Sous Chef - Marriott Colorado Springs

About the role

The Marriott Colorado Springs is seeking a passionate and experienced Sous Chef to join our culinary team. This is a high-volume, full-service hotel kitchen environment where you will oversee all production and service of food, lead and develop the kitchen team, and ensure full compliance with health and food safety regulations.

Responsibilities & Performance Expectations

• Kitchen Leadership & Management:
  • Staff Supervision
  • Train, mentor, and lead kitchen associates and line cooks in proper preparation techniques, equipment operation, and safety standards
  • Mentorship and training of kitchen staff
  • Monitor cooks actively during service; the line is never to be left unattended without a plan in place and proper communication to leadership
  • Follow up with kitchen staff on assigned duties and document accountability concerns through proper channels so records can be maintained
  • Coaching and counseling kitchen staff when standards are not met or policies and procedures are not followed, doing so with fairness, clarity, and respect
• Team Morale & Culture:
  • Foster a collaborative, positive, and efficient kitchen culture built on mutual respect and shared accountability
  • Address and resolve interpersonal staff conflicts in a timely and professional manner
  • Model the behavior and professionalism expected of every team member, including dress code standards, attitude, and work ethic
• Culinary Execution & Quality Control:
  • Dish Consistency
  • Inspect the taste, temperature, visual presentation, and portion size of all dishes before they leave the kitchen without exception
  • Inspect, select, and utilize the freshest and highest quality fruits, vegetables, meats, fish, fowl, and other ingredients in the preparation of all menu items
  • Expediting
  • Manage expediting for restaurant and banquet services, observing flow and making real-time adjustments to maintain control procedures for cost and quality
  • Coordinate clear and consistent communication between the kitchen and front-of-house staff to ensure seamless service delivery
• Operations & Financial Control:
  • Inventory & Ordering
  • Maintain proper rotation and labeling of all food products to minimize waste and maintain food safety standards
  • Manage toward a 27% food cost target; when uncertain on ordering decisions, escalate to the Executive Chef
  • Track and communicate supply usage concerns, shortages, and waste reduction opportunities to the Executive Chef
  • Oversee weekly and monthly inventories across all kitchen areas
  • Track and communicate supply usage concerns, shortages, and waste reduction opportunities to the Executive Chef
• Safety & Sanitation Compliance:
  • Strictly enforce all food safety protocols and Colorado Springs health department regulations to protect both guests and staff
  • Complete and maintain temperature logs A-1, A-2, and A-3 accurately and consistently every shift without exception
  • Monitor proper receiving, storage, and rotation of all food products in compliance with health regulations, including proper coverage, labeling, dating, and container placement
• Cleanliness:
  • Conduct regular inspections of all food preparation areas, storage rooms, coolers, and dish stations throughout each shift
  • Ensure all kitchen areas including the line, walk-in coolers, and dry storage are maintained at a hygienic standard at all times
  • Verify closing duties are completed correctly by all cooks before the end of each shift; the kitchen must be left clean, organized, and inspection-ready every night
  • All food products must be properly wrapped, covered, labeled, and stored; unwrapped or unlabeled product is not acceptable under any circumstances
• Communication Standards:
  • Maintain clear and professional verbal and written communication with the Executive Chef, kitchen team, restaurant, and banquet services on all daily kitchen activities
  • Notify the Executive Chef immediately when stepping away from the kitchen at any point during the shift; the line is never to be left without coverage or communication
  • Implement a pass-down communication process between shifts so all team members are informed of relevant kitchen operations, issues, and priorities
  • Coordinate with the Executive Chef to update menus as appropriate, including recipes, menu specifications, and production forecasts
• Schedule & Staffing:
  • Schedule kitchen staff for proper coverage to maintain service levels while keeping payroll costs in line with productivity forecasts
  • Assist with planning coverage for callouts and occupancy spikes, coordinating with the Executive Chef as needed
  • Demonstrate willingness to work irregular hours including nights, weekends, and holidays based on the operational demands of the property
• Guest Experience:
  • Maintain knowledge of local competition and general industry trends to help position the Marriott Colorado Springs as a market leader in culinary excellence
  • Ensure that kitchen operations support a seamless and exceptional guest experience across all outlets at all times
  • Assist the Executive Chef with special projects as assigned
  • Assume all duties of the Executive Chef in their absence

Qualifications

• Education: Graduation from an accredited culinary school or equivalent professional work experience is required. A Culinary Arts degree is preferred but overall experience and demonstrated skill will be fully considered.
• Experience: Minimum of 7 years of progressive culinary experience, with supervisory or management experience required. Previous hospitality and full-service restaurant experience is strongly preferred.