Chef de Cuisine - Hotel Longmont

Chef de Cuisine - Hotel Longmont Tandem Hospitality Group

LLC - 2.0

Longmont, CO Job Details Full-time $65,000 - $68,000 a year 1 day ago Qualifications Quality assurance within food and beverage industry New product development Expense management Employment law HR legal compliance Managing hospitality teams Team development Hiring Profit & loss Market research Team management Kitchen staff training Hotel customer satisfaction operations Profit and loss analysis Staffing management Overseeing training Equal Employment Opportunity (EEO) Staff development Full Job Description Join us for an exciting new hotel opening in early summer: Hotel Longmont in Longmont, Colorado! This is a unique opportunity to be part of the pre-opening team, build the operational foundation, and play a key role in bringing the guest experience to life. Hotel Longmont is a boutique lifestyle hotel currently under development in downtown Longmont, Colorado, designed to serve both business and leisure travelers with a modern, locally inspired experience. The property will feature 84 guest rooms and suites, complemented by a rooftop bar and restaurant, as well as approximately 2,600 square feet of flexible meeting and event space—positioning it as a key hospitality anchor in the city's growing downtown district. www.hotellongmont.com Chef de Cuisine -

Hotel Longmont Located:

Longmont, CO 80501

Full-Time, Exempt Reports To:

Food & Beverage Director and General Manager Salary:

$65,000-68,000 annual + Bonus Eligibility

JOB DESCRIPTION

The Chef de Cuisine is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

JOB REQUIREMENTS

Responsible for enhancing the food product that is presented to guests Make changes that respond to the marketplace and to guests' needs, both present and anticipated Recommend changes to the food product Use market research to develop new products Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel Responsible for the selection, training, and development of the personnel within the department Able to exercise hire and fire discretion within the hotel's policies Oversee divisional matters as they relate to federal, state and local employment and civil rights laws Control the elements that determine profit and loss Responsible for all major operating expenses Set margins and manage the business against projections Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking Professionally represent the hotel in community and industry organizations and events Participate as a team player and provide constructive feedback to all departments

JOB QUALIFICATIONS 3 - 5

years' experience as an Executive Sous Chef or Similar Management experience required Graduate of an accredited Culinary School program preferred Must have experience at properties of similar size and quality Proficiency in Microsoft applications is required Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction