Executive Chef Salary - Marriott Colorado Springs

Overview

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. Join our culinary team and make a difference through innovation, collaboration, and elevating the guest experience.

Responsibilities: The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant, Room Service, Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc.

Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

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/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 expectation

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.

Administrative Excellence

• 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 in line 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

You are expected to 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.

We believe this role plays a critical part in shaping the hotel’s guest experience and operational success. Please reach out if you require tools, coaching, or support in any of these areas.

Opportunity for Growth: This position has the potential for advancement as it offers an exciting pathway for career growth within our organization.

Our Culture: Empowered to Make a Difference At Pyramid Global, we value, support, and recognize the unique contributions of each team member. Our culture fosters growth and collaboration, encouraging excellence and exploration in every role. We focus on delivering personalized, memorable experiences for our associates, guests, and communities.

Our Values: People First, Integrity, Excellence

• 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: By joining the Marriott Colorado Springs Hotel team, you'll enjoy a range of valuable benefits, including:

• Exclusive discounts on room rates and experiences at our award-winning 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.
• A strong emphasis on work-life balance.

Qualifications

• Minimum of 10 years of culinary experience, with a strong background in fine dining.
• Proficient in Windows operating systems, company-approved spreadsheets, and word processing programs.
• Prior supervisory experience is required.
• Strong communication skills with the ability to convey information and ideas clearly.
• Positive attitude with a solution-oriented mindset.
• Be able to multi-task and manage several task at once.
• Ability to evaluate and make quick, accurate decisions in fast-paced environments.
• Demonstrated ability to maintain composure and objectivity under pressure.
• Proven effectiveness in identifying, anticipating, and resolving workplace challenges.
• Skilled in gathering and analyzing complex information from various sources and adapting solutions as needed.
• Strong listening and interpersonal skills, with a focus on resolving concerns from team members and guests alike.
• Comfortable working with financial data, including budgets and basic arithmetic.
• Schedule Requirements:
• Please note: This is not a standard Monday-to-Friday role. Schedule flexibility is essential to meet the demands of hotel operations. Work hours may vary weekly depending on occupancy, events, and business needs. Shifts may be scheduled in the early morning, late afternoon, evenings, weekends, or holidays.

Salary $75,000-$85,000 a year, plus potential bonus eligibility.

If you are an enthusiastic and dedicated individual with a passion for training, cleanliness, and service excellence, we encourage you to apply for the Executive Chef position at the Marriott Colorado Springs Hotel. Join our team and contribute to elevating our guest experience while enjoying the benefits of being part of the Pyramid Global family.

The Marriott Colorado Springs is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Compensation Range

The compensation for this position is $75,000.00/Yr. - $85,000.00/Yr. based on qualifications and experience.