Sous Chef
Listed on 2026-01-26
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Restaurant/Food Service
Food & Beverage, Catering, Hotel Kitchen, Cook & Chef -
Hospitality / Hotel / Catering
Food & Beverage, Catering, Hotel Kitchen, Cook & Chef
Overview
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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."
You will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Qualifications- Minimum 1 year of work experience as Sous Chef or 2 years as Chef de Partie in a hotel or large restaurant with good standards;
- preferably with experience in luxury international brands.
- Qualification in Kitchen Production or Management will be an advantage.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
- Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Cheyenne Mountain Resort | Colorado Springs, CO, US
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