Sous Chef

The Post Oak; Aspen (CO); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,—

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Catch Hospitality Group is seeking a Sous Chef to support the Executive Chef in a high‑energy, high‑volume kitchen. You will oversee daily operations, ensure food quality, and mentor your team.

This hands‑on leadership role emphasizes training, consistency, and cost control while collaborating on menu development and guest experiences. Benefits include extensive training, health plans, paid time off, and a discretionary bonus program.

Qualifications

• 3–4 years of progressive kitchen leadership experience in fine dining or high‑end culinary environments
• Proven ability to lead and mentor large kitchen teams in fast‑paced, high‑pressure settings
• Advanced culinary skills and strong product knowledge, including seasonal and ingredient‑driven cooking
• Solid understanding of food safety, sanitation, and HACCP standards
• Strong leadership, communication, time‑management, and organizational skills
• Culinary degree or formal training is a plus; food safety certifications preferred

Responsibilities

• Assist in daily oversight of kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations
• Maintain food quality, consistency, and presentation standards during all services
• Train, mentor, and develop kitchen staff while fostering a positive, team‑oriented culture
• Assist in proper food rotation, and storage to minimize waste and control costs
• Collaborate with the Executive Chef on menu development and product innovation
• Manage workflow and staffing to ensure efficient kitchen operations during high‑volume service
• Enforce food safety, sanitation, and workplace safety standards
• Support cross‑department collaboration to ensure seamless guest experiences

Skills

Leadership

Mentoring

Time management

Organizational skills

Food safety HACCP

Education

Culinary degree or formal training

Job description

Overview

Catch Hospitality Group is built on active thinking, active feedback, and a team‑first mentality. Guided by our core principles—Great Food, Great Service, Great Vibe. Our continued expansion, including high‑profile openings across key markets, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow.

Position Overview

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, cleanliness, organization, and efficiency. This role is hands‑on, leadership‑driven, and ideal for a culinary professional passionate about mentoring teams, driving consistency, and delivering exceptional dining experiences in a high‑energy, high‑volume environment.

Benefits

• Extensive and well-rounded training program


• Continued career development and growth opportunities


• Generous employee discounts on dining, retail, amusements, and hotels


• Multiple health benefit plans to suit your needs


• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)


• Paid sick leave


• Paid time off


• Monthly discretionary bonus potential

Responsibilities

• Assist in daily oversight of kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations


• Maintain food quality, consistency, and presentation standards during all services


• Train, mentor, and develop kitchen staff while fostering a positive, team‑oriented culture


• Assist in proper food rotation, and storage to minimize waste and control costs


• Collaborate with the Executive Chef on menu development and product innovation


• Manage workflow and staffing to ensure efficient kitchen operations during high‑volume service


• Enforce food safety, sanitation, and workplace safety standards


• Support cross‑department collaboration to ensure seamless guest experiences

Qualifications

• 3–4 years of progressive kitchen leadership experience in fine dining or high‑end culinary environments


• Proven ability to lead and mentor large kitchen teams in fast‑paced, high‑pressure settings


• Advanced culinary skills and strong product knowledge, including seasonal and ingredient‑driven cooking


• Solid understanding of food safety, sanitation, and HACCP standards


• Strong leadership, communication, time‑management, and organizational skills


• Culinary degree or formal training is a plus; food safety certifications preferred

*Application deadline is 4/31/26

Disclaimer

The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Pay Range

USD $65,000.00 - USD $85,000.00 /Yr.