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. 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 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.

Join us for this incredible opportunity to be part of our Culinary team as a Sous Chef at Park Hyatt Beaver Creek Resort and Spa located in Beaver Creek, Colorado. Not only will you be part of an amazing team, but you'll be a part of a company that was recognized for a whole decade now as one of Fortune's 100 Best Companies to Work For!

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 accomplish 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 adhere 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 roles 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 be commensurate 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.

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.

• Enjoy free employee meals in our employee dining hall.
• Discounted & Complimentary Hotel Room Nights.
• Medical, Dental, and Vision Insurance (full-time colleagues).
• Retirement savings plan and 401k.
• Basic Life Insurance.
• After your first full year with Hyatt, you will receive 2 weeks of paid time off.
• Excellent training and professional development.
• Opportunities to work around the world with Hyatt Hotels and Resorts.
• Ski Pass!

• 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 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 on-the-job training, hotel experience preferred.
• Geographic and schedule flexibility preferred.