Sous Chef + Relocation Assistance Provided

About the role

The Grand Hyatt Deer Valley Hotel is a luxurious establishment located in the Deer Valley ski resort, approximately 40 minutes from the Salt Lake City International Airport. It is part of a larger development that includes residential units, hotels, conference space, and a significant "ski beach." The hotel comprises 436 luxury accommodations, including 381 guest rooms and 55 residential units, with approximately 30,000 square feet of versatile indoor meeting space.

Responsibilities

• 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
• Serve as the primary cook, preparing and cooking a variety of 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 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

Requirements

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization, and relationship skills
• 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

Qualifications

• Geographic and schedule flexibility preferred