Chef

Destination Hospitality Group; Snowmass Village (CO); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Colorado paid sick leave

Job summary

Destination Hospitality Group is seeking a Chef de Cuisine to lead our high-volume kitchen, ensuring flawless menu execution, quality, and timely service.

You will mentor BOH staff, translate seasonal direction into tested recipes, and uphold ServSafe, HACCP, and safety standards while shaping a professional, inclusive kitchen culture that reflects our commitment to hospitality. This role also drives cost controls, inventory management, and cross-training to elevate the dining experience.

Qualifications

• Progressive culinary leadership experience in an upscale/high-volume kitchen.
• Expert knowledge of cooking techniques, butchery, sauces, and modern plating.
• Proficiency with inventory, costing, scheduling, and kitchen technology tools.
• CurrentServSafeManager (or ability to obtain).

Responsibilities

• Own daily culinary execution; taste, test, and calibrate seasoning, texture, and temperatures throughout service.
• Translate seasonal direction and brand standards into well-tested recipes, plating guides, and menu tech sheets.
• Lead expo and coordinate the pass to maintain pacing, quality control, and communication with FOH.
• Recruit, train, schedule, coach, and performance-manage the BOH team; praise publicly and correct privately.
• Model calm, urgency, and professionalism—creating a positive, safe, and inclusive kitchen environment.
• Conduct daily lineup and ongoing cross-training to deepen product knowledge and technique.
• EnforceServSafe, HACCP, and health-department standards; ensure proper labeling, rotation (FIFO), and storage.
• Maintain equipment, facilities, andsmallwares; coordinate repairs and preventative maintenance.
• Own COGS and labor performance; build accurate recipes, conduct inventories, and manage ordering/receiving.
• Use sales mix and forecasting to set pars, reduce waste, and drive margin without compromising quality.

Skills

Culinary leadership

Cooking techniques

Butchery

Sauces & plating

Inventory & costing

Scheduling

Kitchen tech tools

ServSafe Manager

Job description

Destination Hospitality exists to create best-in-class hospitality experiences in destination resort markets. We believe hospitality is more than service—it is an art form rooted in genuine human connection, obsessive attention to detail, and a deep sense of place.

By thoughtfully curating food, drink, design, and service, we strive to ensure every guest leaves feeling welcomed, fulfilled, and genuinely better than before they arrived. Our culture is built on excellence in craft, unwavering hospitality, authenticity and integrity, community, empowerment and growth, and a shared sense of humor.

Every role at Destination Hospitality plays a critical part in shaping unforgettable moments. We don’t just hire employees—we cultivate memory-makers, connection creators, and hospitality professionals who are passionate about elevating the guest experience and growing together as a team.

POSITION SUMMARY

The Chef de Cuisine (CDC) is the culinary leader of the kitchen—responsible for menu execution, team development, and day‑to‑day culinary operations. This role exists to ensure that every plate reflects Destination Hospitality’s standards for flavor, technique, presentation, and timing while cultivating a kitchen culture grounded in professionalism, accountability, and genuine hospitality.

CORE RESPONSIBILITIES

Culinary Leadership & Menu Execution

• Own daily culinary execution; taste, test, and calibrate seasoning, texture, and temperatures throughout service.


• Translate seasonal direction and brand standards into well‑tested recipes, plating guides, and menu tech sheets.


• Lead expo and coordinate the pass to maintain pacing, quality control, and communication with FOH.

People, Training & Culture

• Recruit, train, schedule, coach, and performance‑manage the BOH team; praise publicly and correct privately.


• Model calm, urgency, and professionalism—creating a positive, safe, and inclusive kitchen environment.


• Conduct daily lineup and ongoing cross‑training to deepen product knowledge and technique.

Safety, Sanitation & Maintenance

• EnforceServSafe, HACCP, and health‑department standards; ensure proper labeling, rotation (FIFO), and storage.


• Maintain equipment, facilities, andsmallwares; coordinate repairs and preventative maintenance.


• Own COGS and labor performance; build accurate recipes, conduct inventories, and manage ordering/receiving.


• Use sales mix and forecasting to set pars, reduce waste, and drive margin without compromising quality.

Qualifications & Skills

• Progressive culinary leadership experience in an upscale/high‑volume kitchen.


• Expert knowledge of cooking techniques, butchery, sauces, and modern plating.


• Proficiency with inventory, costing, scheduling, and kitchen technology tools.


• CurrentServSafeManager (or ability to obtain).

COMPENSATION & BENEFITS

Compensation

• Seasonal performance bonus potential up to a 15% of base salary, with an additional end of year performance kicker potential of an additional 50% of bonus earnings. Total annual bonus potential is 16.875% of base salary.


• Health insurance eligibility for full‑time management: pre‑tax employer contribution up to $125 per pay period; medical, dental, vision, and accident plans available


• Paid time off: up to 80 hours PTO accrued per 2,080 hours worked during the first year, up to 120 hours of PTO accrued the second year, and increasing to up to 160 hours per year after 5 years of service; paid sick leave per Colorado law

WHY THIS ROLE MATTERS

The Chef de Cuisine turns ingredients, technique, and teamwork into memorable guest experiences. Your leadership sets the tone for consistency, creativity, and care—defining the standard guests remember long after the meal.