Sous Chef

Would you like to work for a 30-year iconic brand known worldwide for its commitment to luxury well-being? At Miraval Austin Resort and Spa, balance, mindfulness, and care are not just words—they are the way we live and work every day. Set within a beautiful natural environment, Miraval is a luxury well-being destination where guests are invited to reconnect with themselves through transformative experiences, personalized care, and thoughtfully designed programs.

Here, your career development and well-being go hand in hand. You’ll be supported by colleagues who value empathy and respect, with opportunities for professional training and leadership growth, and access to our fitness center, hiking trails, and well-being programs. This is more than a job, it’s an opportunity to align your career with a life in balance while helping create an exceptional luxury well-being experience.

If you’re seeking a place where you can feel inspired, valued, and empowered to make a difference, we invite you to explore this opportunity as our Sous Chef.

The Sous Chef is a member of Miraval Austin’s Culinary Leadership team and helps lead the health and wellness of the operation, its guests, and its colleagues. Culinary operation includes Colleague Dining, Banquet Execution, Three Meal Restaurant Execution, Grab and Go, and Culinary Programming, including dining events and activities. Culinary Leaders share responsibility for managing these sub-departments and coordinating priorities across the operation.

The Executive Chef and Executive Sous Chef set the tone and establish priorities for Culinary in alignment with Miraval’s Culinary Philosophy. Sous Chefs carry out the direction of senior Culinary Leaders and manage culinary operations as assigned. During their shift, the Sous Chef leads all culinary sub-departments, maintains awareness of activity across the operation, and coordinates with Culinary Leaders on daily and weekly priorities. 

The Sous Chef contributes to a positive guest experience through consistent food quality, thoughtful service, and conscious cooking in the pursuit of wellbeing.

Responsibilities

• Support the Executive Chef and Executive Sous Chef with culinary management responsibilities and carry out operational direction in alignment with Miraval’s Culinary Philosophy.

• Lead culinary operations across Colleague Dining, Banquet Execution, Three Meal Restaurant Execution, Grab and Go, and Culinary Programming during assigned shifts.

• Coordinate with Culinary Leaders to share updates and align daily and weekly priorities across sub-departments.

• Lead the Culinary operation in the absence of the Executive Sous Chef, escalating significant staffing, purchasing, and service decisions to the Executive Sous Chef and Executive Chef.

• Support and help execute respective services during shift including leading at the pass, checking in with guests as needed, and responding to guest needs and feedback in real time.

• Participate in the property’s guest feedback response program by following up on guest feedback as assigned.

• Oversee execution of Event Orders (EOs) in the absence of a Banquet Chef and support EO execution when a Banquet Chef is present.

• Plan, coordinate, and help execute special events, holiday functions, and culinary programming.

• Lead shifts and train and coach hourly kitchen colleagues; supervise preparation, evaluate flavors, and reinforce consistency in dishes.

• Lead the team toward exceptional guest service and colleague satisfaction by fostering teamwork and providing timely, constructive feedback.

• Monitor product usage and communicate ordering needs in a timely manner, taking vendor lead times and delivery schedules into account.

• Address operational concerns and guest needs with sound judgment, strong communication, and effective conflict resolution.

• Maintain the safety, sanitation, cleanliness, and organization of kitchen facilities and equipment; follow applicable food handling requirements and Hyatt EcoSure standards.

• Ensure products are stored at required temperatures and recipe books reflect current menu items, portions, and ingredients.

• Step into kitchen positions as operational needs require.