Sous Chef - Chez Maggy Restaurant

Thompson Hotels; Denver (CO); On-site; USD 63,000 - 68,000; Full time

Benefits offered by this job

Health and welfare plans

401(k) plan

Employee Stock Purchase Plan

Paid vacation & holidays

Free meals during shifts

Job summary

Thompson Denver, a luxury hotel property under Thompson Hotels, is seeking a Sous Chef to lead the Chez Maggy kitchen. The role focuses on morning service, quality control, and staff leadership to deliver exceptional guest experiences.

Work within Hyatt’s luxury collection with a collaborative culinary team. You will supervise and mentor kitchen staff, develop creative menus, and coordinate events, ensuring top-tier service and compliance with food safety standards.

Qualifications

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary division and other hotel departments to ensure smooth operations.
• Supervise the preparation and cooking of various food items to ensure quality.
• Develop and implement creative menu items adhering to Thompson Hotels brand standards.
• Plan, coordinate and execute special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership roles including supervisors and leads.
• Lead and coach the team toward achieving exceptional guest service and colleague satisfaction.
• Monitor daily food production, ordering, cost and quality to maintain consistency.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Responsibilities

• Oversee the culinary team under the Chef de Cuisine and ensure consistent quality.
• Collaborate on menu development and creative dish execution.
• Lead morning service and uphold Thompson Hotels standards of hospitality.

Skills

leadership

liaison

kitchen supervision

menu development

events planning

scheduling & payroll

coaching & hiring

guest service excellence

cost & quality control

safety & sanitation

Job description

Summary

Bring your culinary leadership skills to the Thompson Denver and Chez Maggy, by Ludo Lefebvre!

Organization - Thompson Denver

When you stay at the Thompson Denver, you are welcomed as a resident. With intuitive service, each guest is provided a tailored experience, enhancing personal travel journeys and bridging connections to the local perspective. Thompson Hotels are located in timeless destinations, creating the kind of distinct experiences that can transform your day, your trip or even your life.

This is not your typical career opportunity. At Thompson Denver, a member of the Hyatt collection, we believe our team members can thrive in an empowered, supportive, creative and energetic environment.

We're looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has enthusiasm for creating unique experiences in a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and can express that belief in an atmosphere of spontaneity and authenticity.

At Thompson, we believe our guests select our hotel because of our caring and attentive colleagues who are focused on providing intuitive service and meaningful experiences tailored to each guest experience. We are a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

The goal of the Sous Chef is to manage the Chez Maggy culinary team and work with the Chef de Cuisine 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 Chef de Cuisine. 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. This sous chef role will primarily be focused on morning service.

The budgeted salary for this position is $63,000 - $68,000.

• Benefits: We have you covered with an awesome rewards package!
• Health and welfare plans? We have a range of choices for you and your eligible dependents.
• Financial wellbeing? Opt into our 401(k) plan, College Saving Plan or the Employee Stock Purchase Plan.
• We don't want to leave out our lifestyle benefits including paid vacation, holidays and sick leave, family bonding time, adoption assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals during shifts, transit passes, wellbeing and educational assistance.
• Don't forget, full-time and part-time colleagues are able to use accrued vacation time after 90 days of employment!

Our Values: Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity/Marital Status. Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of school attendance or graduation. You will not be penalized for redacting or removing this information.

Qualifications

• 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 Thompson Hotels brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen colleagues through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls including supervisors and leads
• Lead and coach the team towards achieving exceptional guest service and colleagues’ 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.