Chef de Cuisine — Culinary Leader & Guest Experience

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 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.