Doubletree by Hilton- Colorado Springs
Executive Chef
Doubletree by Hilton- Colorado Springs, Colorado Springs, Colorado, United States, 80509
Overview
Executive Chef role at Doubletree by Hilton - Colorado Springs. The executive chef oversees all hotel kitchen operations, developing menus, managing kitchen staff, controlling costs, and ensuring high-quality food and sanitation standards are met for all food outlets, from restaurants to banquets. Key responsibilities include staff training and supervision, menu creation and food cost management, maintaining equipment, collaborating with other hotel departments, and adhering to health and safety regulations. Compensation:
$75,000 - $80,000 yearly Responsibilities
Oversee all hotel kitchen operations, develop menus, manage kitchen staff, control costs, and ensure high-quality food and sanitation standards for all food outlets (restaurants to banquets). Lead staff training and supervision, create menus, manage food costs, maintain equipment, and collaborate with other hotel departments while complying with health and safety regulations. Qualifications
Strong leadership, culinary expertise, business acumen, and the ability to manage budgets are essential for success in this role. Employment details
Seniority level: Executive Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality
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Executive Chef role at Doubletree by Hilton - Colorado Springs. The executive chef oversees all hotel kitchen operations, developing menus, managing kitchen staff, controlling costs, and ensuring high-quality food and sanitation standards are met for all food outlets, from restaurants to banquets. Key responsibilities include staff training and supervision, menu creation and food cost management, maintaining equipment, collaborating with other hotel departments, and adhering to health and safety regulations. Compensation:
$75,000 - $80,000 yearly Responsibilities
Oversee all hotel kitchen operations, develop menus, manage kitchen staff, control costs, and ensure high-quality food and sanitation standards for all food outlets (restaurants to banquets). Lead staff training and supervision, create menus, manage food costs, maintain equipment, and collaborate with other hotel departments while complying with health and safety regulations. Qualifications
Strong leadership, culinary expertise, business acumen, and the ability to manage budgets are essential for success in this role. Employment details
Seniority level: Executive Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality
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