Sous Chef

Summary At Hyatt, we believe in the power of belonging—of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human, connected, and sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job—it’s a career for people who care. Park Hyatt Beaver Creek Resort and Spa Park Hyatt Beaver Creek Resort and Spa offers a luxurious year‑round escape near Vail Valley, Colorado. With ski‑in/ski‑out location in the heart of Beaver Creek Village, adjacent to the ski school, the resort also supports activities such as snowmobiling, snowshoeing in winter, and fly fishing, river rafting, and scenic hiking in summer. The Sous Chef Role The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef accomplishes these tasks by monitoring the daily functions of the culinary department, providing support and guidance to the culinary team, and ensuring a positive guest experience. Responsibilities Support senior leadership by developing and assuming basic management responsibilities Act as 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 May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs Lead and coach the team toward 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 Salary The starting salary for this position is $63,654. Actual pay will be commensurate with experience. Qualifications In‑depth skills and knowledge of all kitchen operations Strong leadership, communication, organization and relationship skills Experience with training, basic financial management, and customer service Proficient general computer knowledge A true desire to exceed guest expectations in a fast‑paced customer service environment Capability to produce a consistent product in a timely manner Strong training and communication skills Culinary education and/or on‑the‑job training; hotel experience preferred Benefits Enjoy free employee meals in the employee cafeteria Discounted & complimentary hotel room nights Medical, dental, and vision insurance (full‑time colleagues) Retirement savings plan, 401(k) plus company match Basic life insurance Paid time off Excellent training and professional development Opportunities to work around the world with Hyatt Hotels and Resorts Ski pass Our Values: Empathy, Integrity, Respect, Inclusion, Experimentation, Wellbeing. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr Stryker Corporation