Full Time Sous Chef - Marriott Colorado Springs

Pyramid Global Hospitality•Colorado Springs, CO

3d•$25 - $26•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate, experienced, and people-first Sous Chef to join the culinary team at the Marriott Colorado Springs. This is a high-volume, full-service hotel kitchen environment where the Sous Chef will act as the right hand to the Executive Chef, overseeing all food production and service, leading and developing the kitchen team, and upholding quality standards. The role involves working across multiple food and beverage outlets, including the Great Room, In Room Dining, the Pantry, and Banquets. Responsibilities include daily production and presentation of menu items, coordination with the Executive Chef on menu development and forecasting, kitchen staffing and scheduling, inventory oversight, and ensuring compliance with health and food safety regulations.

Requirements

Graduation from an accredited culinary school or equivalent professional work experience is required.
Minimum of 3 to 5 years of progressive culinary experience, with supervisory or management experience required.
Previous hospitality and full-service restaurant experience is strongly preferred.
Previous experience in a high-volume culinary environment is required.
ServSafe Certified is required.
Ability to stand for extended periods, up to 8-10 hours per shift.
Ability to lift and carry up to 50 lbs as needed.
Comfortable with bending, reaching, and moving throughout a high-volume kitchen environment for the full duration of a shift.
Strong organizational and analytical skills with a demonstrated ability to multi-task and prioritize in a fast-paced kitchen environment.
Familiarity with monitoring food and labor costs and managing toward defined financial targets.
Familiarity with ordering procedures, inventory management, and health and sanitation guidelines.
The ability to exercise sound logic and judgment in evaluating situations and utilizing available resources effectively.
Self-directed and motivated; you are the one doing the managing.
Exceptional customer service and interpersonal skills.
Strong verbal and written communication skills in English.
Proficiency with Microsoft Office and industry-relevant payroll systems.
Availability to work days, evenings, weekends, and holidays as required by the operation.

Nice To Haves

A Culinary Arts degree is preferred.
A second language is a significant plus.

Responsibilities

Train, mentor, and lead kitchen associates and line cooks in proper preparation techniques, equipment operation, and safety standards.
Hold cooks accountable for product checks, cleanliness, technical cooking standards, and break management.
Monitor cooks actively during service, ensuring the line is never left unattended without a plan and proper communication.
Assign daily prep tasks and station responsibilities to ensure a balanced workload and full kitchen readiness.
Inspect the taste, temperature, visual presentation, and portion size of all dishes before they leave the kitchen.
Ensure all menu specifications are consistently met during every service and production period.
Inspect, select, and utilize the freshest and highest quality ingredients.
Manage expediting for restaurant and banquet services, 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.
Monitor ingredient stock levels and place orders with vendors in a timely manner.
Ensure proper rotation and labeling of all food products to minimize waste and maintain food safety standards.
Manage toward a 27% food cost target.
Ensure all kitchen appliances and tools are in excellent working condition and coordinate repairs when necessary.
Strictly enforce all food safety protocols and health department regulations.
Maintain walk-in cooler and all kitchen refrigeration unit temperatures within required standards.
Complete and maintain temperature logs accurately and consistently every shift.
Monitor proper receiving, storage, and rotation of all food products in compliance with health regulations.
Conduct regular inspections of all food preparation areas, storage rooms, coolers, and dish stations.
Ensure all kitchen areas are maintained at a hygienic standard at all times.
Verify closing duties are completed correctly by all cooks before the end of each shift.
Maintain clear and professional verbal and written communication with the Executive Chef, kitchen team, restaurant, and banquet services.
Implement a pass-down communication process between shifts.
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.
Maintain knowledge of local competition and general industry trends.
Ensure that kitchen operations support a seamless and exceptional guest experience across all outlets.
Assist the Executive Chef with special projects as assigned.
Assume all duties of the Executive Chef in their absence.

Benefits

Exclusive discounts on room rates and experiences across our award-winning hotel portfolio
Comprehensive health insurance plans including mental wellbeing support for you and your loved ones
Pet insurance for the four-legged members of your family
Competitive finance and retirement solutions
Performance-based incentives and bonuses
Generous paid time off
Exciting associate perks and discounts
Skill-enhancing job training from day one
Educational opportunities to support your long-term career growth
A genuine commitment to work-life balance
Real pathways for career advancement within our organization