Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,300.00 - $66,500.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
retirement plans
Paid Time Off
On-site wellness programs
Local discounts
employee hotel rates
performance-based bonuses
Job Description
Pyramid Global Hospitality is a leading hospitality management company dedicated to putting people first by fostering a supportive, inclusive, and diverse work environment. With a strong commitment to employee development, wellbeing, and meaningful relationships, Pyramid Global Hospitality operates over 230 properties worldwide, offering employees continuous opportunities for growth and career advancement. The company’s culture embraces a People First philosophy, reflected in robust employee benefits, ongoing training, and development programs. Its employment benefits include comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays, making Pyramid Global Hospitality an employer of choice for those seeking long-term careers in hospitality.
One of the distinguished properties under Pyramid Global Hospitality is the Colorado Springs Marriott, located in the scenic proximity of the Rocky Mountains and the vibrant downtown area of Colorado's second-largest city. This hotel is an ideal venue for outdoor enthusiasts and business travelers alike, offering pet-friendly accommodations, a full-service restaurant with outdoor patio, versatile event spaces, a fitness center, and pools. The Colorado Springs Marriott exemplifies the Pyramid Global Hospitality Culture of Care, emphasizing personal and professional growth within a collaborative and high-energy work environment.
The Sous Chef role at the Marriott Colorado Springs is a pivotal position responsible for the culinary excellence and leadership of the hotel’s kitchen operations. This role demands a culinary professional with a passion for food, strong leadership skills, and a commitment to quality. The Sous Chef acts as the right hand to the Executive Chef, overseeing food production and service across multiple outlets including the Great Room, In Room Dining, the Pantry, and Banquets. This is a high-volume, fast-paced environment where maintaining high standards for food quality, consistency, and presentation is essential.
In this role, the Sous Chef leads and mentors kitchen staff, implements health and safety regulations, manages inventory and ordering, and ensures efficient operational and financial control. The Sous Chef maintains a positive kitchen culture, fosters teamwork, upholds cleanliness and sanitation standards, and manages staffing and scheduling to meet service demands. The position requires a hands-on leader who can step into the Executive Chef’s role when needed and who thrives in a dynamic hospitality setting. Strong communication skills, organizational abilities, and a customer-oriented mindset are crucial for success.
Pyramid Global Hospitality values innovation, teamwork, and personal growth. This role offers a rare opportunity for culinary professionals to join a supportive team dedicated to excellence and to contribute meaningfully to guest experiences. The company supports work-life balance and offers a competitive salary alongside comprehensive benefits designed to recognize and reward outstanding performance. The Colorado Springs Marriott and Pyramid Global Hospitality together provide a platform for culinary leaders to accelerate their careers while making a significant impact in the hospitality industry.
One of the distinguished properties under Pyramid Global Hospitality is the Colorado Springs Marriott, located in the scenic proximity of the Rocky Mountains and the vibrant downtown area of Colorado's second-largest city. This hotel is an ideal venue for outdoor enthusiasts and business travelers alike, offering pet-friendly accommodations, a full-service restaurant with outdoor patio, versatile event spaces, a fitness center, and pools. The Colorado Springs Marriott exemplifies the Pyramid Global Hospitality Culture of Care, emphasizing personal and professional growth within a collaborative and high-energy work environment.
The Sous Chef role at the Marriott Colorado Springs is a pivotal position responsible for the culinary excellence and leadership of the hotel’s kitchen operations. This role demands a culinary professional with a passion for food, strong leadership skills, and a commitment to quality. The Sous Chef acts as the right hand to the Executive Chef, overseeing food production and service across multiple outlets including the Great Room, In Room Dining, the Pantry, and Banquets. This is a high-volume, fast-paced environment where maintaining high standards for food quality, consistency, and presentation is essential.
In this role, the Sous Chef leads and mentors kitchen staff, implements health and safety regulations, manages inventory and ordering, and ensures efficient operational and financial control. The Sous Chef maintains a positive kitchen culture, fosters teamwork, upholds cleanliness and sanitation standards, and manages staffing and scheduling to meet service demands. The position requires a hands-on leader who can step into the Executive Chef’s role when needed and who thrives in a dynamic hospitality setting. Strong communication skills, organizational abilities, and a customer-oriented mindset are crucial for success.
Pyramid Global Hospitality values innovation, teamwork, and personal growth. This role offers a rare opportunity for culinary professionals to join a supportive team dedicated to excellence and to contribute meaningfully to guest experiences. The company supports work-life balance and offers a competitive salary alongside comprehensive benefits designed to recognize and reward outstanding performance. The Colorado Springs Marriott and Pyramid Global Hospitality together provide a platform for culinary leaders to accelerate their careers while making a significant impact in the hospitality industry.
Job Requirements
- Ability to stand for extended periods up to 8 to 10 hours per shift
- Ability to lift and carry up to 50 lbs as needed
- Comfort with bending, reaching, and moving throughout a high-volume kitchen
- Strong leadership and people management skills
- Knowledge of food safety regulations and sanitation guidelines
- Ability to manage food and labor costs effectively
- Self-directed with excellent judgment and decision-making abilities
- Ability to communicate clearly and professionally
- Experience with inventory management and ordering procedures
- Willingness to work irregular hours as required
Job Qualifications
- Graduation from an accredited culinary school or equivalent professional experience required
- Culinary Arts degree preferred
- Minimum of 3 to 5 years of progressive culinary experience with supervisory or management responsibilities
- Previous hospitality and full-service restaurant experience preferred
- Experience in a high-volume culinary environment required
- ServSafe certification required
- Strong organizational and analytical skills
- Exceptional customer service and interpersonal abilities
- Strong verbal and written communication skills in English
- Proficiency with Microsoft Office and payroll systems
- Availability to work days, evenings, weekends, and holidays
Job Duties
- Train, mentor, and lead kitchen associates and line cooks in proper preparation techniques, equipment operation, and safety standards
- Hold cooks accountable for product checks, cleanliness, cooking standards, and break management
- Monitor cooks actively during service and ensure the line is not left unattended without communication
- Follow up with kitchen staff on duties and document accountability concerns
- Coach and counsel kitchen staff fairly and respectfully
- Foster a positive, collaborative kitchen culture and resolve staff conflicts professionally
- Assign daily prep tasks and station responsibilities for balanced workload
- Inspect taste, temperature, presentation, and portion size of all dishes
- Ensure menu specifications are consistently met
- Manage expediting for restaurant and banquet services
- Coordinate communication between kitchen and front-of-house staff
- Monitor inventory levels and place orders timely
- Ensure proper rotation and labeling of food products
- Manage food costs toward set targets and oversee inventories
- Ensure kitchen equipment is maintained and coordinate repairs
- Enforce food safety protocols and health regulations strictly
- Maintain cleanliness of all kitchen areas and verify closing duties
- Maintain clear communication with Executive Chef and kitchen staff
- Schedule kitchen staff for appropriate coverage and manage staffing adjustments
- Assist Executive Chef and assume their duties when absent
- Maintain knowledge of industry trends and local competition
- Contribute to special projects as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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