Chef de Cuisine

Summary

Cheyenne Mountain Resort, Destination by Hyatt is seeking individuals with unmatched service. Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Our mission is to care for people so they can be their best!

Cheyenne Mountain Resort opened in 1985 and is part of a 220-acre campus shared with the Country Club of Colorado. Featuring 316 guestrooms, 40,000 sq ft. of dedicated meeting and event space, and an array of distinctive dining venues, the property is nestled in the lush greens of Southern Colorado Springs and oversees impressive mountain views, along with exciting activities like golf, swimming, and tennis.

These allow for the unique experience that you can only get at this resort.

Salary Range: $70,000-$80,000 commensurate with experience.

The Chef de Cuisine is a critical leader in our culinary division, overseeing all aspects of kitchen operations. This role is responsible for menu design, staff leadership, cost control, and maintaining the highest culinary standards. Working in collaboration with the Executive Chef, the Chef de Cuisine is entrusted with crafting inspiring, seasonal dishes and delivering extraordinary guest experiences.

• Oversee and manage all day-to-day operations of the kitchen, ensuring consistency and excellence in food quality.
• Lead, mentor, and develop the kitchen team, fostering a positive and professional environment.
• Act as the head of the kitchen in the absence of the Executive Chef, maintaining full accountability for all kitchen functions.
• Collaborate closely with the Executive Chef on strategic planning, menu engineering, and innovation.

• Ensure that all food is prepared and presented in accordance with the highest culinary standards.
• Develop and execute creative, seasonal, and sustainable menu offerings that reflect Hyatt's identity and local ingredients.
• Maintain a disciplined and organized kitchen workflow that supports timely, high-quality service.

• Monitor inventory levels and manage procurement of ingredients and supplies.
• O versee cost control measures including waste reduction, portion control, and effective product utilization.
• Ensure accurate record keeping of inventory, invoices, and kitchen expenditures.

• Lead onboarding, scheduling, and ongoing training of culinary staff.
• Coach team members to support professional development and uphold kitchen standards.
• Foster an inclusive environment that supports colleague growth, accountability, and creativity.

• Enforce compliance with all health, safety, and sanitation regulations and practices.
• Conduct regular kitchen audits and inspections.
• Ensure all equipment is maintained and operated safely and efficiently.

• Must be able to stand or walk for extended periods, often up to 10-12 hours per shift.
• Must be able to work in high-temperature environments such as over stoves, ovens, grills, and dishwashers.
• Must be able to lift, push, pull, or carry items weighing up to 50 pounds or more (e.g., large pots, boxes of ingredients).
• Frequent bending, reaching, twisting, and handling of sharp kitchen tools.
• Ability to perform job duties in a fast-paced, physically demanding environment.
• Must be able to work evenings, weekends, and holidays as scheduled or needed.

• Exceptional culinary creativity and a deep passion for food.
• Strategic thinker with strong attention to detail and execution.
• Natural leader and team builder with excellent communication skills.
• Ability to remain calm and focused under pressure.

• Minimum of 5 years of progressive experience in food and beverage leadership, preferably within a resort.
• Proven ability to lead multi-outlet operations and manage high-performing teams.
• Proven track record in mentoring, training, and succession planning to build strong leadership pipelines within the F&B team.
• Strong financial and analytical skills, including experience with budgeting, forecasting, and labor cost management.
• Ability to analyze sales trends, upsell opportunities, and maximize profitability across outlets.
• Certifications in Food Safety and Responsible Beverage Service (RBS) strongly preferred.
• Excellent communication, organization, and interpersonal skills.
• Proficiency with POS systems, restaurant management software, and Microsoft Office Suite.

Empathy / Wellbeing / Respect / Integrity / Experimentation / Inclusion

• Medical/Dental/Vision Insurance
• Health Savings Plan and Flexible Savings Plan with Medical Coverage
• Colleague Discounted Room Rates
• 12 Complimentary Room Nights (based on availability)
• Paid Time Off
• 2 Floating Holidays
• 8…