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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
401k
Local discounts
Career Development
Job Description
The Broadmoor is an iconic luxury resort located in Colorado Springs, renowned for its commitment to excellence in hospitality and guest experience. This historic hotel has proudly maintained its Forbes Travel Guide Five-Star and AAA Five Diamond ratings for many years, signifying its status as one of the most prestigious and revered destinations in the world. The Broadmoor’s dedication to quality, service, and employee development creates a culture grounded in family, community, and a mutual passion for delivering unforgettable experiences to their guests. The resort encompasses world-class dining establishments, accommodations, and event spaces catering to discerning visitors from around the... Show More
Job Requirements
- Must be 18 years old
- applicable culinary degree or equivalent combination of education and experience
- three years or more of related culinary experience or training
- ability to read and interpret safety and operating documents
- ability to write reports and correspondence
- ability to speak effectively in groups
- ability to calculate and apply basic math concepts
- ability to solve practical problems and interpret instructions
- knowledge of relevant software applications
- capacity to supervise employees and carry out supervisory responsibilities according to policies and laws
- ability to stand, walk, use hands, talk, hear, taste or smell frequently
- ability to lift or move up to 60 pounds frequently and occasionally lift or move 100 pounds with assistance
- strong physical vision requirements
- enthusiastic and energetic team player
- strong interpersonal communication skills
Job Qualifications
- Applicable culinary degree
- at least three years of related culinary experience or training
- ability to read and interpret documents such as safety rules and procedure manuals
- ability to write routine reports and correspondence
- ability to speak effectively before groups of customers or employees
- ability to calculate figures and apply basic algebra and geometry concepts
- ability to solve practical problems with limited standardization
- knowledge of word processing, spreadsheet, accounting, inventory, payroll, internet, and order processing software
- strong interpersonal communication skills
- enthusiasm and ability to work well with others
Job Duties
- Lead and oversee daily culinary and stewarding operations during assigned shifts
- maintain constant leadership presence during service periods, banquets, and special events
- enforce menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision
- provide clear direction to junior sous chefs, supervisors, and hourly staff while holding teams accountable for performance and professionalism
- supervise 10-15 direct reports with indirect oversight of 30 additional team members
- enforce Forbes Five Star and AAA Five Diamond standards across culinary operations
- maintain inspection readiness ensuring operational, cleanliness, and service standards
- participate in continuous improvement initiatives
- assume responsibility for shift- and area-level cost control and departmental financial goals
- manage labor efficiency, food usage, and waste reduction
- review production, portioning, and inventory practices and report variances
- drive financial discipline while maintaining quality and service standards
- supervise hiring input, scheduling, performance management, and discipline
- deliver coaching, counseling, and corrective action in partnership with leadership and HR
- enforce health, safety, and sanitation standards
- coordinate maintenance and equipment concerns
- ensure accuracy and compliance of culinary documentation
- communicate operational outcomes and follow-up to leadership
- manage guest experience contribution in culinary during shifts
- partner with Front of House leadership to ensure service alignment and issue resolution
- manage response to guest feedback and corrective actions
- develop culinary and leadership skill sets through training, mentoring, and feedback
- identify and support high-potential employees for promotion and succession
- conduct and document performance evaluations
- enforce workplace standards to maintain respectful, harassment-free environment
- perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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