Sous Chef - Banquets

Cheyenne Mountain Resort, Destination by Hyatt, is a distinguished 4-star full-service resort nestled in the lush greens of Southern Colorado Springs. Established in 1985, this resort occupies 25 scenic acres that provide not just impressive mountain views but also a variety of recreational activities including golf, swimming, and tennis, creating an unparalleled guest experience. As part of the Hyatt family, Cheyenne Mountain Resort embodies Hyatt's mission to care for people so they can be their best and is committed to delivering unmatched service and quality. Hyatt strives to foster a workplace environment where exceptional performance is recognized and richly rewarded, offering employees opportunities for career growth, job enrichment, and comprehensive support. The resort embraces values such as empathy, wellbeing, respect, integrity, experimentation, and inclusion, ensuring a positive and inclusive workplace culture.

The position of Sous Chef at Cheyenne Mountain Resort is a pivotal role responsible for managing specific departments within the culinary division and working closely with the Executive Chef and Executive Sous Chef to uphold and implement Hyatt’s food quality standards. The Sous Chef not only oversees daily culinary operations but may also be entrusted with managing the entire kitchen in the absence of senior leadership. This role demands a hands-on approach where leadership, initiative, and extensive culinary skill are essential. The Sous Chef will supervise and coach the culinary team, ensuring that all food production meets the high standards expected by Hyatt, while maintaining a keen focus on guest satisfaction and operational efficiency. The role includes collaborative communication with colleagues, vendors, and clients to ensure seamless kitchen operations.

Key responsibilities include managing food preparation and cooking, creating innovative menu items consistent with brand standards, coordinating special events and holiday functions, and handling staffing duties from scheduling to hiring and performance evaluation. The Sous Chef must maintain strict safety and sanitation protocols throughout all kitchen facilities and equipment. Required competencies include strong organizational skills, leadership, communication, and the ability to handle multiple priorities efficiently. Culinary education or extensive on-the-job training along with hotel experience is highly preferred. The role offers a competitive salary range from $60,000 to $68,000, commensurate with experience. This is a full-time position that provides comprehensive benefits such as medical, dental, and vision insurance, paid time off, growth opportunities, and various colleague perks including complimentary room nights and discounted rates. Cheyenne Mountain Resort is not only a place for guests to experience excellence in service but also a workplace dedicated to nurturing the professional growth and wellbeing of its employees.