Jr Sous Chef, Banquets

The Broadmoor Hotel's Talent Acquisition Team•Colorado Springs, CO

1d•$21•Onsite

About The Position

The Banquet operation within the Broadmoor Hotel offers a variety of chic banquet dining experiences through showcasing seasonal and local produce. The Banquets operation within the Broadmoor Hotel assists with maintaining the Forbes Travel Guide Five-Star and AAA Five-Diamond ratings for the Hotel. The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests. As a member of the Culinary Banquets Team, you will be responsible for preparing and presenting all banquet specific menu items. You will assist the Banquet Chef in daily responsibilities to include ordering, kitchen management, execution of banquet menu items, and assisting with managing a staff of 15-20 employees daily. This person must be able to follow the direction of the Executive Sous Chef of Banquets and Banquet Chef in maintaining the highest standards of food quality, taste, and production and follow the standards set in place as a manager at the hotel. Our employees represent the Broadmoor brand and are Ambassadors of our Forbes Five-Star and AAA Five Diamond Standards.

Requirements

Applicable culinary degree and applicable experience or at least three (3) years of related culinary experience and/ or training; or equivalent combination of education and experience.
Must be 18 years old.
The employee is occasionally required to lift/pull/push up to 50 pounds and will be working in conditions that are both inside and outside at times.
Enthusiastic, friendly, and energetic team member who works well with others.
Strong interpersonal communication skills

Nice To Haves

Reasonable accommodations will be made for individuals with disabilities
Don’t meet all the qualifications/required skills? If you are committed to joining a team that provides world-class service, we encourage you to still apply. At the Broadmoor, we are looking for exceptional team members that are willing to learn, grow and deliver 5-star service to our guests.

Responsibilities

Leads and oversees daily culinary and stewarding operations during assigned shifts, ensuring staffing coverage, skill alignment, and operational readiness.
Maintains a constant leadership presence during service periods, banquets, and special events to control execution and service flow.
Enforces menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision and established standards.
Provides clear direction to hourly staff while holding teams accountable for performance, conduct, and professionalism.
Leads and supervises 65 direct reports while maintaining indirect oversight of 130 additional team members.
Enforces Forbes Five Star and AAA Five Diamond standards across assigned culinary operations through consistent oversight and correction.
Maintains inspection readiness by ensuring operational, cleanliness, and service standards are met and sustained daily.
Participates in continuous improvement initiatives that protect ratings, enhance guest experience, and strengthen luxury positioning.
Assumes responsibility for shift- and area-level cost control in alignment with departmental financial goals.
Manages labor efficiency, food usage, and waste reduction through planning, supervision, and corrective action.
Reviews production, portioning, and inventory practices and reports variances to the Chef de Cuisine.
Accountable for maintaining projected budgeted revenue benchmarks of $70.7M annually.
Directly supervises hourly culinary, and stewarding employees during assigned operations.
Delivers coaching, counseling, and corrective action in partnership with culinary leadership and Human Resources.
Enforces workplace standards to maintain a professional, respectful, and harassment-free environment.
Ensures compliance with required training, certifications, and safety programs.
Develops culinary and leadership skill sets through hands-on training, mentoring, and structured feedback.
Ensures operational readiness through active oversight of preparations and hands-on training support when necessary.
Responsible for the culinary contribution to the guest experience during assigned shifts.
Partners with Front of House leadership to ensure service alignment, timing, and issue resolution.
Demonstrates the ability to address guest feedback and concerns in real time by executing effective and immediate corrective measures.
Enforces all health, safety, and sanitation standards within assigned culinary and stewarding areas.
Ensures consistent food safety, cleanliness, organization, and compliance with regulatory requirements.
Identifies risks related to unsafe behavior, injuries, theft, or time theft and takes corrective action.
Coordinates maintenance needs and equipment concerns with the Chef de Cuisine and Engineering.
Ensures issues impacting safety, sanitation, or operations are reported and addressed promptly.
Maintains operational standards for kitchens, storage areas, hallways, and associated workspaces.
Other duties as assigned.