SOUS CHEF - BANQUETS

Colorado Springs, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $68,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

health savings plan

Flexible savings plan

Paid Time Off

Paid holidays

employee discount

Referral Bonus

basic life insurance

sick days

401(k)

Employee stock purchase plan

complimentary parking

Complimentary Meals

Employee assistance program

Job Description

Cheyenne Mountain Resort, Destination by Hyatt, is a distinguished 4-star full-service resort nestled on 25 scenic acres in Southern Colorado Springs. Since its opening in 1985, the resort has captivated guests with impressive mountain views and a wide variety of recreational activities such as golf, swimming, and tennis. Renowned for offering unique and memorable experiences, Cheyenne Mountain Resort embodies the Hyatt mission to care for people so they can be their best, creating an environment where unmatched service is expected and rewarded. Hyatt is committed to fostering an engaging and supportive work culture that promotes career growth, job enrichment, and employee satisfaction. The resort prides itself on combining exceptional hospitality with an inspiring natural backdrop, making it a coveted destination for both guests and professionals in the hospitality industry.

The Sous Chef role at Cheyenne Mountain Resort is central to maintaining the high culinary standards that define the Hyatt brand. Reporting directly to the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for managing a designated department within the culinary division. This includes daily oversight of food preparation, quality control, and staff management, ensuring that guests consistently enjoy superior dining experiences. In the absence of senior culinary leadership, the Sous Chef may be expected to oversee the entire kitchen operation. This position requires strong leadership, culinary expertise, and a hands-on approach to coaching and managing kitchen staff. The Sous Chef plays a pivotal role in menu development, culinary innovation, and upholding safety and sanitation protocols. Those who thrive in this role are self-reliant, decisive, and dedicated to fostering a collaborative team environment rooted in Hyatt's core values of empathy, respect, integrity, and inclusion. The salary range for this full-time position is $60,000 to $68,000, commensurate with experience. This role offers excellent benefits including medical, dental, vision insurance, paid time off, and various employee discounts, making it a rewarding career opportunity for culinary professionals seeking to grow within a prestigious hospitality brand.

Job Requirements

Culinary education and/or 4 years of progressive on-the-job training
Experience in hotel or full-service restaurant kitchens preferred
Strong leadership and communication skills
Ability to work in a fast-paced environment
Flexibility with schedule
Knowledge of food safety and sanitation standards
Proficiency in general computer use
Ability to train and coach team members
Commitment to Hyatt core values

Job Qualifications

In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast-paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or 4 years of progressive on the job training, hotel experience preferred
Geographic and schedule flexibility preferred

Job Duties

Support senior leadership by developing and assuming basic management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate and implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Ensure proper safety and sanitation of all kitchen facilities and equipment