Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
401k
Local discounts
Career development opportunities
Job Description
The Broadmoor Hotel is a renowned luxury resort located in Colorado, celebrated for its unparalleled hospitality and commitment to excellence. The resort has consistently earned prestigious accolades including Forbes Travel Guide Five-Star and AAA Five-Diamond ratings, signifying its status as one of the top destinations for travelers seeking exceptional service and quality. With a rich history and a dedication to creating a culture of family and community, The Broadmoor offers its guests an unforgettable experience that combines world-class amenities with the beauty of Colorado's natural environment. The hotel encompasses a wide array of luxury services, including fine dining establishments that highlight regional cuisine, state-of-the-art recreational facilities, and elegant accommodations.
The Restaurant 1858, situated within The Broadmoor, is a distinguished dining venue that provides guests with a remarkable culinary journey showcasing the flavors and traditions of Colorado cuisine. As part of the resort's commitment to maintaining its Five-Star and Five-Diamond standards, the restaurant prioritizes exceptional food quality, exquisite presentation, and impeccable service. The Chef de Cuisine position at Restaurant 1858 is a pivotal role responsible for upholding these esteemed standards and ensuring every guest experience is extraordinary.
This full-time role offers an annual salary range of $70,000 to $75,000 and involves leading a dedicated team of culinary professionals through both a la carte dinner services and banquet or special events. The Chef de Cuisine will oversee daily kitchen operations, including ordering supplies, managing kitchen staff of 10 to 15 employees, and executing VIP and executive events. Collaboration with the Executive Sous Chef of Restaurants and the Executive Chef is essential to maintain the highest food quality, taste, and production standards while adhering to hotel management policies.
In this position, the Chef de Cuisine will actively engage in the dining service, ensuring that every dish meets the restaurant’s concept and cuisine requirements. A strong leadership presence in the kitchen is crucial, as is a hands-on approach to quality control where the chef touches every plate before it leaves the kitchen. This role is not only about culinary expertise but also about fostering a positive, respectful, and safe work environment for all team members.
The responsibilities extend beyond food preparation to include financial management, such as maintaining and exceeding budgeted food and beverage goals, controlling labor costs, and minimizing expenses. The Chef de Cuisine also plays a critical role in team development by conducting regular pre-shift meetings, ongoing training, and performance evaluations. Developing short- and long-term goals to promote growth and advancement within the culinary team is highly valued. The role demands excellent organizational skills to ensure compliance with health and safety regulations, cleanliness standards, and the maintenance of kitchen equipment.
This position offers the opportunity to be part of the longest-running Five-Star, Five-Diamond resort in the world, surrounded by a team of world-class professionals committed to delivering exceptional service. The Broadmoor Hotel supports its employees with comprehensive benefits and career development opportunities, making it an ideal workplace for culinary professionals eager to grow and excel in the luxury hospitality industry.
The Restaurant 1858, situated within The Broadmoor, is a distinguished dining venue that provides guests with a remarkable culinary journey showcasing the flavors and traditions of Colorado cuisine. As part of the resort's commitment to maintaining its Five-Star and Five-Diamond standards, the restaurant prioritizes exceptional food quality, exquisite presentation, and impeccable service. The Chef de Cuisine position at Restaurant 1858 is a pivotal role responsible for upholding these esteemed standards and ensuring every guest experience is extraordinary.
This full-time role offers an annual salary range of $70,000 to $75,000 and involves leading a dedicated team of culinary professionals through both a la carte dinner services and banquet or special events. The Chef de Cuisine will oversee daily kitchen operations, including ordering supplies, managing kitchen staff of 10 to 15 employees, and executing VIP and executive events. Collaboration with the Executive Sous Chef of Restaurants and the Executive Chef is essential to maintain the highest food quality, taste, and production standards while adhering to hotel management policies.
In this position, the Chef de Cuisine will actively engage in the dining service, ensuring that every dish meets the restaurant’s concept and cuisine requirements. A strong leadership presence in the kitchen is crucial, as is a hands-on approach to quality control where the chef touches every plate before it leaves the kitchen. This role is not only about culinary expertise but also about fostering a positive, respectful, and safe work environment for all team members.
The responsibilities extend beyond food preparation to include financial management, such as maintaining and exceeding budgeted food and beverage goals, controlling labor costs, and minimizing expenses. The Chef de Cuisine also plays a critical role in team development by conducting regular pre-shift meetings, ongoing training, and performance evaluations. Developing short- and long-term goals to promote growth and advancement within the culinary team is highly valued. The role demands excellent organizational skills to ensure compliance with health and safety regulations, cleanliness standards, and the maintenance of kitchen equipment.
This position offers the opportunity to be part of the longest-running Five-Star, Five-Diamond resort in the world, surrounded by a team of world-class professionals committed to delivering exceptional service. The Broadmoor Hotel supports its employees with comprehensive benefits and career development opportunities, making it an ideal workplace for culinary professionals eager to grow and excel in the luxury hospitality industry.
Job Requirements
- Culinary degree or equivalent experience
- Minimum of three years related culinary experience or training
- Ability to read and interpret documents such as safety rules and manuals
- Ability to write reports and correspondence
- Strong verbal communication skills
- Ability to perform basic mathematical calculations
- Problem-solving skills in variable situations
- Knowledge of relevant software systems including accounting and inventory
- Experience in supervising and training employees
- Ability to perform physical tasks including lifting and standing for extended periods
- Enthusiastic and friendly team member
- Strong interpersonal skills
Job Qualifications
- Applicable culinary degree or equivalent combination of education and experience
- At least three years of related culinary experience and/or training
- Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals
- Ability to write routine reports and correspondence
- Effective verbal communication skills
- Ability to calculate figures and apply concepts of basic algebra and geometry
- Problem-solving skills to handle practical issues with limited standardization
- Knowledge of word processing, spreadsheet, accounting, inventory, payroll, internet software, and order processing systems
- Experience supervising culinary employees and managing performance
- Ability to work in physically demanding conditions including standing, walking, lifting up to 100 pounds
- Enthusiastic and energetic team player
- Strong interpersonal communication skills
Job Duties
- Familiarize yourself with the culinary program including culinary, stewarding and service teams
- Review and maintain knowledge of Forbes and AAA standards to uphold Five-Star and Five-Diamond ratings
- Be a presence in the kitchen participating fully in service and events and ensuring proper execution of concept and cuisine
- Maintain and exceed department-wide budgeted food and beverage goals including labor, food and expenses
- Participate in daily pre-shift meetings and monthly staff meetings with documentation
- Implement The Broadmoor standards and philosophy throughout the department, fostering ownership and pride
- Provide a safe, harassment-free, and respectful work environment
- Ensure the kitchen passes health inspections with zero violations and maintain standards of cleanliness, organization, safety, and sanitation
- Implement safety measures to prevent workplace accidents and unproductive environments
- Coordinate with the Executive Chef on preventive maintenance and equipment care
- Work alongside culinary, stewarding, and service teams leading by example
- Manage administrative documents including menu guides, recipes, food cost sheets, and daily production lists
- Focus on human resource training and ensure team compliance
- Recognize talent and skill within the team to promote growth and placement
- Set short-term and long-term goals for culinary team members and oversee performance reviews
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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