Chef de Cuisine - Hotel Longmont

Join us for an exciting new hotel opening in early summer: Hotel Longmont in Longmont, Colorado! This is a unique opportunity to be part of the pre-opening team, build the operational foundation, and play a key role in bringing the guest experience to life.

Hotel Longmont is a boutique lifestyle hotel currently under development in downtown Longmont, Colorado, designed to serve both business and leisure travelers with a modern, locally inspired experience.

The property will feature 84 guest rooms and suites, complemented by a rooftop bar and restaurant, as well as approximately 2,600 square feet of flexible meeting and event space—positioning it as a key hospitality anchor in the city’s growing downtown district.

www.hotellongmont.com

Chef de Cuisine - Hotel Longmont

Located: Longmont, CO 80501
Full-Time, Exempt
Reports To: Food & Beverage Director and General Manager
Salary: $65,000-68,000 annual + Bonus Eligibility

JOB DESCRIPTION

The Chef de Cuisine is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

JOB REQUIREMENTS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player and provide constructive feedback to all departments

JOB QUALIFICATIONS

• 3 - 5 years’ experience as an Executive Sous Chef or Similar
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction