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Chef Marriott Jobs in Colorado (NOW HIRING)

Marriott

Sous Chef

Snowmass Village, CO · On-site

$59K - $80K/yr

Assists Executive Chef with all kitchen operations. Recognizes superior quality products ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott

Sous Chef

Denver, CO

$51K - $69K/yr

Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott

Banquet Sous Chef

Aurora, CO

$50K - $67K/yr

Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

New

Marriott

Sous Chef - Outlets

Aurora, CO

$50K - $67K/yr

Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott

Banquet Sous Chef

Aurora, CO · On-site

$50K - $67K/yr

Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott International

Sous Chef

Denver, CO · On-site

$73K - $93K/yr

... Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott International

Sous Chef

Snowmass Village, CO · On-site

$29.19 - $33.65/hr

... Chef with all kitchen operations. • Recognizes superior quality products, presentations and ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Stonebridge Companies

Executive Chef

Denver, CO · On-site

$90K - $105K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Renaissance hotel is part of the Marriott family and it is managed by Stonebridge Companies ... Executive Chef Location: Denver, CO FLSA: Exempt Status: Full-time Reports to: Director of Food and ...

Stonebridge Companies

Executive Chef

Glenwood Springs, CO · On-site

$90K - $105K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Renaissance hotel is part of the Marriott family and it is managed by Stonebridge Companies ... Executive Chef Location: Denver, CO FLSA: Exempt Status: Full-time Reports to: Director of Food and ...

Marriott International

Sous Chef-Banquets

Aurora, CO · On-site

$72K - $93K/yr

... Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Marriott International

Sous Chef - Outlets

Aurora, CO · On-site

$72K - $93K/yr

... Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all ... At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all ...

Beaver Creek Lodge

Sous Chef

Beaver Creek, CO · On-site

$58K - $65K/yr

Kessler Hospitality was the founding member of the Marriott Autograph Collection, introduced with ... The Sous Chef is also responsible for controlling food and labor costs while maximizing guest ...

Schulte

Banquet Chef

Boulder, CO · On-site

  • Medical

  • Life

  • Retirement

  • PTO

Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as ... You understand that great chefs build great teams-not just great menus. * You are passionate about ...

Schulte Companies

Banquet Chef

Boulder, CO · On-site

  • Medical

  • Life

  • Retirement

  • PTO

Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as ... You understand that great chefs build great teams-not just great menus. * You are passionate about ...

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Chef Marriott information

What does a chef at Marriott do?

A Chef at Marriott is responsible for planning, preparing, and presenting meals in accordance with Marriott's high culinary standards. They oversee kitchen staff, ensure food safety and sanitation, and may create menus or adapt recipes to guests' preferences. Chefs work in a variety of Marriott’s dining establishments, from casual restaurants to fine dining, and play a key role in delivering exceptional guest experiences. Their responsibilities also include managing inventory, controlling costs, and maintaining quality across all dishes served.

What are the key skills and qualifications needed to thrive as a chef at Marriott, and why are they important?

To thrive as a Chef at Marriott, you need strong culinary expertise, a relevant culinary degree or certification, and experience in high-volume kitchens. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are typically required. Leadership, creativity, and excellent communication are standout soft skills for effectively managing teams and delivering memorable guest experiences. These skills ensure consistent food quality, operational efficiency, and guest satisfaction in Marriott's demanding hospitality environment.

What are some common challenges a chef at Marriott may face, and how can they be addressed?

As a Chef at Marriott, you may encounter challenges such as managing a diverse team, consistently delivering high-quality dishes during peak service times, and adapting to evolving guest preferences. Addressing these challenges often involves strong communication with your kitchen staff, effective time management, and staying current with culinary trends through ongoing training. Marriott provides structured support and resources, including access to culinary development programs and opportunities to collaborate with other chefs in the network, helping you continuously improve and innovate in your role.

What is the difference between Chef Marriott vs Chef Hilton?

AspectChef MarriottChef Hilton
CredentialsCulinary degree or equivalent, certifications like ServSafeCulinary degree or equivalent, certifications like ServSafe
Work EnvironmentLuxury hotel kitchens, resort restaurantsLuxury hotel kitchens, resort restaurants
Industry UsageCommonly employed in Marriott properties worldwideCommonly employed in Hilton properties worldwide
Job FocusMenu creation, kitchen management, food qualityMenu creation, kitchen management, food quality

The main difference between a Chef Marriott and a Chef Hilton lies in the brand affiliation and specific hotel chain standards. Both roles require similar culinary credentials and work in luxury hotel environments, focusing on menu development and kitchen management. The choice often depends on the employer's brand, but the core responsibilities and qualifications are comparable.

What are the most commonly searched types of Chef Marriott jobs in Colorado?

The most popular types of Chef Marriott jobs in Colorado are:

What cities in Colorado are hiring for Chef Marriott jobs?

Cities in Colorado with the most Chef Marriott job openings:

Chef Marriott jobs near you

Full Time Sous Chef - Marriott Colorado Springs

Pyramid Global Hospitality

Colorado Springs, CO • On-site

$49K - $66K/yr

Full-time

Re-posted 6 days ago

Pyramid Global Hospitality rating

6.7

Company rating: 6.7 out of 10

Based on 77 frontline employees who took The Breakroom Quiz

82nd of 464 rated hospitality employers

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 8-10 hours per shift

What Pyramid Global Hospitality employees say

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