Executive Chef

The Doubletree by Hilton Colorado Springs is hiring an Executive Chef. 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. Strong leadership, culinary expertise, business acumen, and the ability to manage budgets are essential for success in this role. Responsibilities:

Leadership & Management:

Manage, train, and supervise the entire kitchen staff, fostering a positive and productive environment. Culinary & Menu Development:

Design and update creative menus that align with the hotel's concept and seasonal availability, and oversee food preparation and presentation to ensure quality. Financial Management:

Control food and labor costs, manage inventory, and develop budgets to achieve profit targets for the culinary department. Operational Oversight:

Direct all kitchen operations, from food ordering to production, ensuring a smooth workflow and high standards of cleanliness and organization. Health & Safety Compliance:

Enforce strict food safety, sanitation, and hygiene standards for all kitchen areas and staff. Collaboration:

Work closely with the front-of-house, hotel management, and other departments to ensure a seamless guest experience. Vendor Relations:

Build and maintain relationships with suppliers to secure high-quality ingredients at competitive prices. Innovation:

Stay informed about the latest culinary trends, dietary needs, and innovations to keep the menu fresh and exciting. Qualifications:

Culinary Expertise:

Deep knowledge of cooking techniques, food preparation, and presentation. Leadership Skills:

Ability to motivate, inspire, and effectively manage a team. Business Acumen:

Strong understanding of budgeting, cost control, and financial performance. Communication:

Excellent verbal communication skills for managing staff and collaborating with other departments. Problem-Solving:

Ability to resolve issues and handle customer feedback effectively. Attention to Detail:

Meticulous in overseeing operations and maintaining high standards for food quality and cleanliness. Compensation:

$75,000 - $80,000 yearly

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