Executive Chef - Marriott Fort Collins, Colorado

Hotel Equities•Fort Collins, CO

4d•$83,000 - $95,000•Onsite

About The Position

The Executive Chef is responsible for leading all culinary operations at the Marriott Fort Collins, including restaurant, banquet, catering, and hotel food production. This is a hands-on working chef position, not solely an administrative role. The ideal candidate will actively work alongside the culinary team in the kitchen, preparing and presenting food, coaching staff, maintaining quality standards, and ensuring exceptional guest experiences. In addition to managing food and labor costs, menu development, inventory, staffing, and kitchen operations, the Executive Chef is expected to lead by example through direct involvement in daily production, banquet execution, and service. This role requires a strong culinary leader who thrives in a fast-paced hotel environment, is passionate about food and people, and can successfully balance strategic leadership with active participation in day-to-day kitchen operations. 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 quality 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.

Requirements

Minimum of 3 years of Executive Chef experience, including planning and executing large-scale events and banquet functions.
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.
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.
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 up 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.

Nice To Haves

Formal culinary education from an accredited culinary program preferred.
Experience working with Marriott, Hilton, IHG, Wyndham, Hyatt, or similar hotel brand standards and operating procedures preferred.
Previous experience as an Executive Chef in a hotel environment strongly preferred.
Proven ability to lead culinary teams, manage kitchen operations, and deliver exceptional guest experiences.
Strong organizational, communication, and leadership skills.
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.

Responsibilities

Leading all culinary operations at the Marriott Fort Collins, including restaurant, banquet, catering, and hotel food production.
Actively working alongside the culinary team in the kitchen, preparing and presenting food, coaching staff, maintaining quality standards, and ensuring exceptional guest experiences.
Managing food and labor costs, menu development, inventory, staffing, and kitchen operations.
Leading by example through direct involvement in daily production, banquet execution, and service.
Long- and short-term planning and day-to-day operations of the kitchen and related areas.
Recommending menu and procedural changes.
Recommending the budget and managing food and labor costs within approved budget constraints.
Performing all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Managing Human Resources in the kitchen to attract, retain and motivate 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.
Planning and managing the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitoring and controlling 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.
Developing, recommending, implementing and managing the department's budget; continually analyzing, forecasting, monitoring and controlling the labor and food costs through various methods to meet/exceed management/budget objectives.
Developing and implementing menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Analyzing Banquet Event Orders, planning and coordinating the functions with the catering staff to ensure events meet/exceed customer expectations.
Assisting in the creation and planning of menus and implementing changes to continue to attract business.
Performing special projects and other responsibilities as assigned.
Participating in task forces and committees as required.
Preparing 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.
Preparing daily requisitions for supplies and food items for production.
Visually inspecting, selecting, and using only food items of the highest standard in the preparation of all menu items.
Checking and controlling the proper storage of product and checking portion control, to maintain quality product.
Keeping all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Promptly reporting all maintenance issues.
Properly receiving and storing food and other deliveries.
Consulting with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participating in long range planning.
Participating, supporting and making recommendations for ongoing hotel programs with continuous improvement in networking.
Participating in physical inventories.
Being readily available/approachable for all guests.
Taking proactive approaches when dealing with guest concerns.
Extending professionalism and courtesy to guests at all times.
Adhering to all applicable Company Standard Operating Procedures.
Being an enthusiastic, helpful and positive member of the team.
Being professional, responsible and mature in conduct and behavior.
Being understanding of, encouraging to and friendly with all co-workers.
Being self-motivated and using time wisely.
Maintaining open lines of communication with each department.
Communicating pertinent information.
Responding positively to new ideas.
Openly accepting critical/developmental feedback.
Maintaining effective communication through the use of meetings, memorandums.
Being available to help other departments in emergency situations.
Performing other assignments as directed by supervisor.
Adhering to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Properly handling and accounting for keys.
Being knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.