Hospice Executive Director

About Us At the Marriott Colorado Springs Hotel, we are dedicated to creating exceptional dining experiences for our guests. We believe in fostering a collaborative and growth‑focused culture where each team member's unique contributions are valued and celebrated. About the Role You’ll lead all kitchen operations, mentor a talented team of cooks and sous chefs, ensure cost controls and food quality, and support guest satisfaction through consistent excellence. Key Responsibilities Manage all culinary operations including restaurant, banquets, room service, and staff dining. Ensure food cost targets and budget compliance. Lead scheduling, inventory, ordering and compliance with health and safety standards. Coach and develop the culinary team for growth and consistency. Attend BEOs, lead tastings, and implement menu changes. Maintain relationships with vendors and ensure product quality. Support a culture of cleanliness, creativity, training and accountability. Ensure all buffet and lounge operations meet brand standards and guest expectations. Key Skills Cost control and food budgeting Scheduling and labor forecasting Team training and development Menu engineering and creativity Communication and cross‑departmental collaboration Leadership and Accountability Lead and inspire the culinary team with a focus on coaching, development, and results. Maintain a hands‑on presence during peak periods and critical events. Schedule and lead monthly kitchen staff meetings and daily pre‑shift stand‑ups. Partner with HR and F&B leadership to train, evaluate, and onboard team members. Communication Standards Respond to all emails within 24–48 business hours. Provide complete and thoughtful responses to all inquiries. Communicate upcoming events, changes, and critical needs with clarity and consistency to kitchen staff, temp agencies, and hotel leadership. Ensure timely submission of PIFs, job requisitions, payroll updates, and inventory reports. Weekly schedules must be customized to current business needs. Maintain an accurate and on‑time inventory and ordering system using PAR levels. Operational Oversight Maintain food cost within budget (target ≤26%) through effective ordering, portion control, and waste reduction. Implement and monitor SOPs for buffet setup, kitchen cleanliness, inventory handling, and safety compliance. Maintain vendor relationships to ensure timely delivery, accurate invoicing, and product quality. Guest Experience Focus Ensure the breakfast buffet, lounge concierge, restaurant, and banquet food are consistently fresh, appealing, and aligned with Marriott brand standards. Drive creativity and menu variety, particularly in high‑touch areas like concierge lounge offerings. Review and respond to guest feedback related to food quality, presentation, and consistency. Weekly Expectations Attend all required hotel meetings including F&B, MOD, and BEO meetings. Meet weekly with GM and AGM to review kitchen metrics, guest feedback, and team needs. Development & Growth Proactively train your Sous Chef and stewarding team for bench strength and succession planning. A high‑performing Executive Chef develops a kitchen culture centered on pride, creativity, and accountability. This role offers a pathway for career growth within our organization. Our Culture & Values People First: A talented, diverse, and passionate team working together with respect. Integrity: Honesty and accountability to ourselves and colleagues. Excellence: Surpassing expectations through dedication and innovation. Benefits Exclusive discounts on room rates and experiences at Marriott hotels. Comprehensive financial and retirement solutions. Performance‑based incentives and bonuses. Generous paid time off. Exciting perks and discounts. Professional guidance and support. Competitive health insurance plans. Skill‑enhancing job training. Educational opportunities for career growth. Strong emphasis on work‑life balance. Qualifications Minimum of 10 years of culinary experience, preferably in fine dining. Proficient in Windows operating systems and company‑approved spreadsheets and word processing programs. Prior supervisory experience required. Strong communication skills. Positive, solution‑oriented mindset. Ability to multitask and manage several tasks simultaneously. Ability to make quick, accurate decisions in fast‑paced environments. Demonstrated ability to remain composed under pressure. Proven effectiveness in identifying, anticipating, and resolving workplace challenges. Skilled in gathering and analyzing complex information and adapting solutions as needed. Strong listening and interpersonal skills. Comfortable working with financial data including budgets. Schedule flexibility – work may vary weekly, including early mornings, evenings, weekends, or holidays. Salary $75,000–$85,000 per year, plus potential bonus eligibility. Equal Opportunity Employer The Marriott Colorado Springs is an equal‑opportunity employer that encourages diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status protected by law. #J-18808-Ljbffr