Sous Chef

Destination Hospitality Group; Breckenridge (CO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Bonus up to 16.875% of base salary

Health insurance eligibility for full‑

Paid time off (PTO) and sick leave

Tuition reimbursement

Job summary

Destination Hospitality in Colorado's resort markets seeks a dedicated Sous Chef to lead line execution, training, and standards, delivering flawless guest experiences while protecting quality, pace, and safety.

You will coach cooks, oversee mise en place, assist with inventory and ordering, and ensure DOH compliance. Must have ServSafe certification or ability to obtain; prior high-volume/kitchen leadership preferred.

Qualifications

• Line leadership experience in high‑volume or upscale concepts.
• Strong communication with BOH and FOH, calm under pressure.
• ServSafe certification (or ability to obtain).

Responsibilities

• Open/close stations to standard; verify mise and readiness for peak periods.
• Execute recipes and plating guides with precision; maintain flow on the line.
• Lead daily lineup; communicate features, 86s, and allergen notes to FOH and BOH.
• Coach cooks on knife work, heat management, timing, and cleanliness.
• Enforce labeling, rotation, cooling and holding standards; maintain DOH compliance.

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 Sous Chef is the CDC’s operational partner—supporting prep, service, training, and standards to deliver a flawless guest experience. This hands‑on leader stabilizes the line, reinforces systems, and grows cooks into pros while protecting quality, pace, and safety.

CORE RESPONSIBILITIES

Station & Service Execution

• Open/close stations to standard; verify mise, temps, and readiness for peak periods.
• Execute recipes and plating guides with precision; jump on the line as needed tomaintainflow.
• Run expo or support the pass to uphold pacing, communication, and quality checks.

People & Training

• Coach cooks on knife work, heat management, timing, and cleanliness.
• Lead daily lineup; communicate features, 86s, and allergen notes to FOH and BOH.
• Providetimelyfeedback andmaintaina culture of respect, urgency, and continuous improvement.

Safety, Sanitation & Organization

• Enforce labeling, rotation (FIFO), cooling, and holding standards; maintain DOH compliance.
• Keep walk‑ins, dry storage, andsmall waresorganized and service‑ready.
• Assist with inventory, ordering/receiving, prep pars, and waste control.
• Support labor management through smart stationing and real‑time adjustments.
• Line leadership experience in high‑volume or upscale concepts.
• Strong communication with both BOH and FOH; calm under pressure.
• ServSafecertification (or ability to obtain).

COMPENSATION & BENEFITS

Compensation

• Quarterly performance bonus equally up to a 15% potential of base performance, with an additional end of year performance kicker potential of an additional 7.5% of base salary. Total annual bonus potential of 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
• Tuition reimbursement up to $1,000 per year for pre‑approved, industry‑related coursework

WHY THIS ROLE MATTERS

The Sous Chef is the culture carrier on the line—elevating execution, accelerating training, and ensuring our standards show up on every plate during the busiest moments.