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Full Time Sous Chef - Marriott Colorado Springs
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 rates on hotel stays
Training and development opportunities
Job Description
Pyramid Global Hospitality is a renowned company that places people first, firmly believing that its employees are the cornerstone of its success. Renowned for fostering an inclusive, supportive, and diverse work environment, Pyramid Global Hospitality is dedicated to employee growth, development, and wellbeing. This philosophy is not only embedded in their employee benefits but also reflected in their commitment to continuous employee development and fostering meaningful relationships within the team. The company operates a vast portfolio of over 230 properties worldwide, providing a collaborative workplace for both newcomers and seasoned professionals alike, where innovation, learning, and success are highly encouraged.... Show More
Job Requirements
- Ability to stand for extended periods, up to 8-10 hours per shift
- ability to lift and carry up to 50 lbs as needed
- comfortable bending, reaching, and moving throughout a high-volume kitchen environment for entire shifts
- self-directed and motivated
- high school diploma or equivalent
- knowledge of food safety and sanitation regulations
- previous leadership experience in a kitchen environment
- strong problem-solving skills
- excellent time management
- ability to multitask effectively
- good communication skills
Job Qualifications
- Graduation from an accredited culinary school or equivalent professional work experience is required
- a Culinary Arts degree is preferred
- minimum of 3 to 5 years of progressive culinary experience with supervisory or management experience
- previous hospitality and full-service restaurant experience is strongly preferred
- previous experience in a high-volume culinary environment is required
- ServSafe Certified
- strong organizational and analytical skills
- exceptional customer service and interpersonal skills
- strong verbal and written communication skills in English
- proficiency with Microsoft Office and industry-relevant 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 throughout every shift for product checks, cleanliness, technical cooking standards, and break management
- monitor cooks actively during service ensuring the line is never left unattended
- follow up with kitchen staff on assigned duties and document accountability concerns
- coach and counsel kitchen staff when standards are not met or policies are not followed
- foster a collaborative, positive, and efficient kitchen culture built on mutual respect
- address and resolve interpersonal staff conflicts professionally
- model expected behavior and professionalism
- assign daily prep tasks and station responsibilities for balanced workload
- write tasks and shift priorities on the board for clear direction
- inspect the taste, temperature, visual presentation, and portion size of all dishes before service
- ensure all menu specifications are consistently met
- select and use freshest ingredients for menu items
- manage expediting for restaurant and banquet services
- coordinate communication between kitchen and front-of-house staff
- monitor ingredient stock levels and place timely orders
- ensure proper rotation and labeling of food products
- manage toward food cost targets and escalate ordering concerns
- oversee weekly and monthly inventories
- track supply usage, shortages, and waste reduction opportunities
- ensure kitchen appliances and tools are in excellent condition
- coordinate repairs and report equipment issues
- maintain cleanliness and organization of all refrigeration units
- enforce food safety protocols and health department regulations
- maintain cooler temperatures and complete accurate logs
- monitor receiving, storage, and rotation of food products
- conduct regular inspections of preparation and storage areas
- verify proper closing duties and cleanliness
- ensure all food products are properly wrapped, covered, and labeled
- maintain clear verbal and written communication with kitchen and management
- notify Executive Chef when leaving the kitchen
- implement pass-down communication between shifts
- maintain cooler logs and documentation
- coordinate menu updates with Executive Chef
- schedule kitchen staff for proper coverage and payroll management
- assist with coverage planning for callouts and occupancy spikes
- work irregular hours as demanded
- maintain knowledge of local competition and industry trends
- ensure kitchen supports exceptional guest experience
- assist Executive Chef with special projects
- assume Executive Chef duties when needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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