Chef de Cuisine - Hotel Longmont

Hotel Longmont is an exciting new boutique lifestyle hotel currently under development in downtown Longmont, Colorado. Set to open in early summer, this property is designed to cater to both business and leisure travelers by offering a modern, locally inspired guest experience. The hotel features 84 guest rooms and suites thoughtfully designed to blend comfort and style. Complementing the accommodations, Hotel Longmont boasts a rooftop bar and restaurant, giving guests a unique environment to unwind and socialize while enjoying panoramic views of the city. Additionally, about 2,600 square feet of flexible meeting and event space will be available, positioning the hotel as a key hospitality anchor in the city’s growing downtown district.

The Chef de Cuisine at Hotel Longmont will play a pivotal role in the hotel’s successful opening and ongoing operations. This position is ideal for a culinary professional passionate about leading food ordering, preparation, production, and control across all food outlets and banquet facilities. Working collaboratively with the Food & Beverage Director and General Manager, the Chef de Cuisine will help establish the restaurant and banquet food service standards, ensuring an exceptional dining experience that resonates with the hotel's modern lifestyle brand. This full-time, exempt role offers a salary range of $65,000 to $68,000 annually, plus bonus eligibility.

The Chef de Cuisine is responsible for enhancing the food product and ensuring it exceeds guest expectations. They will need to stay ahead of market trends and guest preferences to recommend and implement necessary menu changes. Utilizing market research, the Chef de Cuisine will develop new food products that align with the hotel's commitment to quality and guest satisfaction. Maintaining consistency in food quality and timely delivery is paramount, requiring strong oversight of kitchen operations.

In addition to food quality management, the role involves operational leadership responsibilities such as personnel selection, training, and development within the food and beverage department. The Chef de Cuisine must enforce compliance with federal, state, and local employment and civil rights laws while exercising discretion in hiring and termination decisions, according to hotel policies. Financial management is also a key aspect, including controlling operating expenses, setting profit margins, and aligning business operations with budget projections to optimize profitability.

The Chef de Cuisine is expected to actively participate in ongoing hotel programs, driving continuous improvement initiatives by leveraging networking opportunities and industry best practices. Representing Hotel Longmont professionally at community and industry events is also part of the role, further establishing the hotel's presence and reputation in the hospitality sector. Collaboration across departments is essential, with the Chef de Cuisine providing constructive feedback and working as a team player to support overall guest satisfaction and hotel success.