Sous Chef

At Miraval, we embrace individuality, forge authentic connections, and offer creative opportunities. We live what we teach and provide tangible examples of how the power of mindfulness can profoundly transform people's lives.
Our culture is rooted in the notion of balance. A balanced center grounds us. Its harmony inspires us. Balance is more than not falling, or obtaining equal parts of something. It is a process that is organic, evolving, and perpetually moving toward equilibrium.
Your passion, your life, your work - in balance.
Our Robust Benefit Package Includes:
· iAm Days to spend a paid 8 hours experiencing Miraval, twice per year
· Participation in our iFlex work schedule options, which may include 4 day workweeks, remote workdays, and flexible start times**
· Up to $1000 in Wellbeing or Tuition Reimbursement for personal and professional growth
· Health, dental, and vision benefits after only 30 days of employment!*
· Complimentary daily colleague meals
· Competitive wages
· Generous Paid Time Off program
· Retirement Savings Plan with company match*
· Employee stock purchase plan
· Discounted and FREE Hyatt Hotel nights*
· Access to resort facilities (fitness center, spa, and programming)
*Full-Time Colleague Only: Health, dental, and vision benefits, Free Hyatt Hotel nights
**Options available based on department
***Exact benefit package is dependent on employment status
The primary responsibility of the Sous Chef is to assist the Chef de Cuisine in setting the leadership standard in providing direction and supervision to culinary staff in the kitchen's daily operations. The Sous Chef is the lead supervisor on duty for the kitchen each shift and serves as a role model of personal and professional values across Miraval. The Sous Chef follows the direction of the Executive Chef on the coordination of all guests' nutritional needs, assists in staff scheduling, product and supplies management and the attention to detail in the Miraval's culinary standard.
In addition, the Sous Chef over sees and aides in the preparation of, mis en place for soups, vegetables, and meats as well as other hot or cold items on the line or pantry as the recipes indicate with the instruction of the Chef de Cuisine or Executive Chef. The Sous Chef understands all seasoning and portion controls, is responsible for either hot or cold lines during service and reports directly to the Executive Chef. This person is responsible for the sanitation and cleanliness of all areas in the kitchen. Has an excellent knowledge of the safe use of knives and the safe application of all equipment, tools in the kitchen. Has an excellent knowledge of the temperature controls and adjustments for all stoves, grills, broilers, and ovens. Along with specific job performance, other areas of general performances are evaluated; observe all kitchen rules, attitude, and personal conduct.