Sous Chef

SOUS CHEF

Park Hyatt Park Hyatt Beaver Creek US - CO - Beaver Creek

CULINARY

Department Head/Manager Full-time 63,654.00 Yearly US Dollar (USD) pay basis

Req ID:

BEA000918

Summary At Hyatt, we believe in the power of belonging- of making people feel at home no matter w 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. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our d belief that hospitality is more than just a job - it's a career for people who care. Park Hyatt Beaver Creek Resort and Spa | With sweeping views from the base of Beaver Creek Mountain, Park Hyatt Beaver Creek Resort and Spa offers a luxurious year-round escape near Vail Valley, Colorado. Our ski-in/ski-out location in the heart of Beaver Creek Village is adjacent to the ski school and home to skiing, snowmobiling, snowshoeing and more in winter. The summer brings activities including fly fishing, river rafting and scenic hiking trails - all just outside our doorstep. Park Hyatt Beaver Creek Resort and Spa is seeking colleagues with unmatched service. We care for people so they can be their best. 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 expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will aplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

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 ad to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs 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 The starting salary for this position is $63,654. Actual pay will bemensurate with experience. Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Why Work at Hyatt? Enjoy free employee meals in our employee cafteria Discounted & Complimentary Hotel Room Nights Medical Dental and Vision Insurance (full-time colleagues) Retirement savings plan 401k pluspany 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. Qualifications In-depth skills and knowledge of all kitchen operations Possess strong leadership,munication,anization and relationship skills Experience with training, basic financial management and customer service Proficient in generalputer 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 andmunication skills Culinary education and/or on the job training, hotel experience preferred Geographic and schedule flexibility preferred