Pyramid Global Hospitality→
Full Time Sous Chef - Marriott Colorado… at Pyramid… · Colorado…
Skills
Job Description
Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.
At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.
Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.
About our property:
Colorado Springs Marriott, nestled near the Rocky Mountains and the vibrant downtown of Colorado’s second-largest city, offers an excellent opportunity to join a world-class team that values personal and professional growth. Our hotel is the perfect home base for outdoor enthusiasts exploring Pikes Peak and Cave of the Winds. When you’re ready to enjoy the great indoors, you'll have easy access to the shops and art galleries in downtown Colorado Springs. Our property boasts pet-friendly rooms and suites, a full-service restaurant with a stylish outdoor patio, 15 flexible event spaces, a fitness center, and pools. Experience our Culture of Care and discover what a career at the Colorado Springs Marriott with Pyramid Global Hospitality can mean for you!
What you will have an opportunity to do:
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. About the Role 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. Key Responsibilities & Performance Expectations Kitchen Leadership & Management
Staff Supervision
- 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
Dish Consistency
- 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
Inventory & Ordering
- 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
Compliance
- 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 required by the operation
What are we looking for? Qualifications Education
- Graduation from an accredited culinary school or equivalent professional work experience is required
- A Culinary Arts degree is preferred but overall experience and demonstrated skill will be fully considered
Experience
- Minimum of 3 to 5 years of progressive culinary experience, with supervisory or management experience required
- Previous hospitality and full-service restaurant experience is strongly preferred
- Previous experience in a high-volume culinary environment is required
Licenses and Certifications
- ServSafe Certified is required
Physical Requirements
- Ability to stand for extended periods, up to 8 hours per shift
- Ability to lift and carry up to 50 lbs as needed
- Comfortable with bending, reaching, and moving throughout a high-volume kitchen environment for the full duration of a shift
Who Thrives Here The Sous Chefs who truly excel in this role are the ones who bring their full professional self to every shift. They lead by example on the line and in the way they develop their team. They hold the standard without apology and deliver feedback with respect. They are as focused on the growth of the people around them as they are on the quality of the food coming out of the kitchen. They take personal ownership of the guest experience and understand that every plate is a reflection of their leadership.
They communicate before they step away. They check the coolers before they leave. They ensure their team is in position and performing. They do not let the line run unattended and they do not let the kitchen close without verifying it is clean and ready for the next day. That is what this role requires, and that is the standard we hold.
If you are a culinary professional who is ready to step into a role with real authority, real responsibility, and real opportunity to shape a kitchen worth being proud of, we want to meet you. What’s In It for You At Pyramid Global Hospitality, we believe the culinary professionals who drive our food and beverage excellence deserve to feel exceptional about where they work. When you join our team, you gain access to a full range of benefits designed to support your life and your career, including:
- Exclusive discounts on room rates and experiences across our award-winning hotel portfolio
- Comprehensive health insurance plans including mental wellbeing support for you and your loved ones
- Pet insurance for the four-legged members of your family
- Competitive finance and retirement solutions
- Performance-based incentives and bonuses
- Generous paid time off
- Exciting associate perks and discounts
- Skill-enhancing job training from day one
- Educational opportunities to support your long-term career growth
- A genuine commitment to work-life balance
- Real pathways for career advancement within our organization
About Us The Marriott Colorado Springs is part of the Pyramid Global Hospitality family, a company that leads with a People First philosophy in everything it does. We are a diverse, passionate, and dedicated team that values the unique contribution every associate brings to the table. We invest in our people because we know that great hospitality starts with great people who feel genuinely supported, recognized, and challenged to grow.
Our culinary team takes real pride in the experiences they create. We are looking for a Sous Chef who is ready to be a meaningful part of that story, help us raise the standard, and build a kitchen that our guests and our associates are proud to call their own. Ready to Apply? If you are a driven, experienced, and people-first culinary leader who is ready to bring your passion and your expertise to one of Colorado Springs' premier hotel properties, we would love to hear from you. Apply today and let's build something exceptional together.
This job description is not intended to be all-inclusive. Duties may be adjusted to meet business needs. Failure to meet the expectations outlined in this role may result in corrective action up to and including termination of employment.
The Marriott Colorado Springs is an equal opportunity employer encouraging 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 or characteristic protected by law.
Compensation: $26.00
$26.00
Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.