Full Time Sous Chef - Marriott Colorado Springs

Sous Chef | Marriott Colorado Springs

Great food does not happen by accident. It happens because someone with real culinary passion, strong leadership instincts, and an uncompromising commitment to quality is driving the kitchen forward every single shift. It happens because a team is trained right, held to a standard, and led by someone they genuinely respect. And it happens because the person at the helm of daily operations cares deeply about every plate that leaves the kitchen, every guest that experiences it, and every person who helped make it possible.

We are looking for a passionate, experienced, and people-first Sous Chef to join our culinary team at the Marriott Colorado Springs. If you are a culinary professional who thrives in a high-volume environment, leads with confidence and warmth, and takes genuine pride in the craft and the team behind it, we want to hear from you.

As Sous Chef, you are the right hand of the Executive Chef and one of the most important leaders in our entire food and beverage operation. You will oversee all production and service of food across the kitchen, lead and develop the kitchen team, uphold the quality and presentation standards that define the Marriott Colorado Springs culinary experience, and step in as acting Executive Chef in their absence.

This is a high-volume, full-service hotel kitchen environment. The pace is real, the expectations are high, and the opportunity to make a genuine impact on our guests' experience and our team's growth is significant. We are looking for someone who is energized by that environment, not intimidated by it.

You will be working across multiple food and beverage outlets including the Great Room, In Room Dining, the Pantry, and Banquets. You will be responsible for the daily production and presentation of all menu items, coordination with the Executive Chef on menu development and forecasting, kitchen staffing and scheduling, inventory oversight, and ensuring full compliance with health and food safety regulations.

Kitchen Leadership & Management

• 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; the line is never to be left unattended without a plan in place and proper communication to leadership
• Follow up with kitchen staff on assigned duties and document accountability concerns through proper channels so records can be maintained
• Coach and counsel kitchen staff when standards are not met or policies and procedures are not followed, doing so with fairness, clarity, and respect

Team Morale & Culture

• Foster a collaborative, positive, and efficient kitchen culture built on mutual respect and shared accountability
• Address and resolve interpersonal staff conflicts in a timely and professional manner
• Model the behavior and professionalism expected of every team member, including dress code standards, attitude, and work ethic

Delegation

• Assign daily prep tasks and station responsibilities to ensure a balanced workload and full kitchen readiness before each service
• Write tasks and shift priorities on the board before departing so the team always has clear direction regardless of who is on the floor

Culinary Execution & Quality Control

• Inspect the taste, temperature, visual presentation, and portion size of all dishes before they leave the kitchen without exception
• Ensure all menu specifications are consistently met during every service and production period
• Inspect, select, and utilize the freshest and highest quality fruits, vegetables, meats, fish, fowl, and other ingredients in the preparation of all menu items

Expediting

• Manage expediting for restaurant and banquet services, observing flow and making real-time adjustments to maintain control procedures for cost and quality
• Coordinate clear and consistent communication between the kitchen and front-of-house staff to ensure seamless service delivery

Operations & Financial Control

• Monitor ingredient stock levels and place orders with vendors in a timely manner
• Ensure proper rotation and labeling of all food products to minimize waste and maintain food safety standards
• Manage toward a 27% food cost target; when uncertain on ordering decisions, escalate to the Executive Chef
• Oversee weekly and monthly inventories across all kitchen areas
• Track and communicate supply usage concerns, shortages, and waste reduction opportunities to the Executive Chef

Equipment Maintenance

• Ensure all kitchen appliances and tools are in excellent working condition throughout every shift
• Coordinate repairs when necessary and report any equipment concerns to the Engineering team and management promptly
• Ensure the grill cooler, top of line, and all refrigeration units are clean, organized, and properly maintained at all times

Safety & Sanitation

• Strictly enforce all food safety protocols and Colorado Springs health department regulations to protect both guests and staff
• Maintain walk-in cooler and all kitchen refrigeration unit temperatures within required standards
• Complete and maintain temperature logs A-1, A-2, and A-3 accurately and consistently every shift without exception
• Monitor proper receiving, storage, and rotation of all food products in compliance with health regulations, including proper coverage, labeling, dating, and container placement

Cleanliness

• Conduct regular inspections of all food preparation areas, storage rooms, coolers, and dish stations throughout each shift
• Ensure all kitchen areas including the line, walk-in coolers, and dry storage are maintained at a hygienic standard at all times
• Verify closing duties are completed correctly by all cooks before the end of each shift; the kitchen must be left clean, organized, and inspection-ready every night
• All food products must be properly wrapped, covered, labeled, and stored; unwrapped or unlabeled product is not acceptable under any circumstances

Communication Standards

• Maintain clear and professional verbal and written communication with the Executive Chef, kitchen team, restaurant, and banquet services on all daily kitchen activities
• Notify the Executive Chef immediately when stepping away from the kitchen at any point during the shift; the line is never to be left without coverage or communication
• Implement a pass-down communication process between shifts so all team members are informed of relevant kitchen operations, issues, and priorities
• Maintain cooler logs and required documentation consistently so accurate records are always available
• Coordinate with the Executive Chef to update menus as appropriate, including recipes, menu specifications, and production forecasts

Schedule & Staffing

• Schedule kitchen staff for proper coverage to maintain service levels while keeping payroll costs in line with productivity forecasts
• Assist with planning coverage for callouts and occupancy spikes, coordinating with the Executive Chef as needed
• Demonstrate willingness to work irregular hours including nights, weekends, and holidays based on the operational demands of the property

Guest Experience

• Maintain knowledge of local competition and general industry trends to help position the Marriott Colorado Springs as a market leader in culinary excellence
• Ensure that kitchen operations support a seamless and exceptional guest experience across all outlets at all times
• Assist the Executive Chef with special projects as assigned
• Assume all duties of the Executive Chef in their absence

What We're Looking For

• A passionate culinary professional with deep knowledge of culinary technique, ingredient quality, and kitchen operations across a full-service, high-volume environment
• A confident, people-first leader who builds team culture through example, consistency, and genuine investment in the people they work with
• Strong organizational and analytical skills with a demonstrated ability to multi-task and prioritize in a fast-paced kitchen environment
• Familiarity with monitoring food and labor costs and managing toward defined financial targets
• Familiarity with ordering procedures, inventory management, and health and sanitation guidelines
• The ability to exercise sound logic and judgment in evaluating situations and utilizing available resources effectively
• Self-directed and motivated; you do not need to be managed, you are the one doing the managing
• Exceptional customer service and interpersonal skills that carry through from the kitchen to every guest experience
• Strong verbal and written communication skills in English; a second language is a significant plus
• Proficiency with Microsoft Office and industry-relevant payroll systems
• Availability to work days, evenings, weekends, and holidays as