Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
health savings plan
Flexible savings plan
Paid Time Off
401(k)
Employee assistance program
Referral Bonus
Paid holidays
sick days
Complimentary Meal
Colleague discount
Job Description
Cheyenne Mountain Resort, Destination by Hyatt, is a distinguished full-service resort located in the sprawling 220-acre campus shared with the Country Club of Colorado in Southern Colorado Springs. Established in 1985, the resort boasts 316 well-appointed guestrooms, over 40,000 square feet of dedicated meeting and event space, and several distinctive dining venues that provide guests with a unique and authentic resort experience amid breathtaking mountain views. Known for its exceptional amenities such as golf, tennis, and swimming, Cheyenne Mountain Resort uniquely blends luxury with the natural beauty of the region, making it a favored destination for leisure and business travelers... Show More
Job Requirements
- Must be able to stand or walk for extended periods, often up to 10-12 hours per shift
- Must be able to work in high-temperature environments such as over stoves, ovens, grills, and dishwashers
- Must be able to lift, push, pull, or carry items weighing up to 50 pounds or more
- Frequent bending, reaching, twisting, and handling of sharp kitchen tools
- Ability to perform job duties in a fast-paced, physically demanding environment
- Must be able to work evenings, weekends, and holidays as scheduled or needed
Job Qualifications
- Minimum of 5 years of progressive experience in food and beverage leadership, preferably within a resort
- Proven ability to lead multi-outlet operations and manage high-performing teams
- Proven track record in mentoring, training, and succession planning to build strong leadership pipelines within the F&B team
- Strong financial and analytical skills, including experience with budgeting, forecasting, and labor cost management
- Ability to analyze sales trends, upsell opportunities, and maximize profitability across outlets
- Certifications in Food Safety and Responsible Beverage Service (RBS) strongly preferred
- Excellent communication, organization, and interpersonal skills
- Proficiency with POS systems, restaurant management software, and Microsoft Office Suite
Job Duties
- Oversee and manage all day-to-day operations of the kitchen, ensuring consistency and excellence in food quality
- Lead, mentor, and develop the kitchen team, fostering a positive and professional environment
- Act as the head of the kitchen in the absence of the Executive Chef, maintaining full accountability for all kitchen functions
- Collaborate closely with the Executive Chef on strategic planning, menu engineering, and innovation
- Ensure that all food is prepared and presented in accordance with the highest culinary standards
- Develop and execute creative, seasonal, and sustainable menu offerings that reflect Hyatt's identity and local ingredients
- Maintain a disciplined and organized kitchen workflow that supports timely, high-quality service
- Monitor inventory levels and manage procurement of ingredients and supplies
- Oversee cost control measures including waste reduction, portion control, and effective product utilization
- Ensure accurate record keeping of inventory, invoices, and kitchen expenditures
- Lead onboarding, scheduling, and ongoing training of culinary staff
- Coach team members to support professional development and uphold kitchen standards
- Enforce compliance with all health, safety, and sanitation regulations and practices
- Conduct regular kitchen audits and inspections
- Ensure all equipment is maintained and operated safely and efficiently
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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