Sous Chef

CoolWorks.com - Jobs in Great Places; Fort Garland (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

Employee assistance program

Life insurance

Paid time off

Job summary

Trinchera Reserve & Lodge in the Sangre de Cristo Mountains seeks an experienced Sous Chef to lead culinary operations for luxury dining and events. This role requires creativity with wild game and health-conscious dishes, and a focus on guest satisfaction.

The Sous Chef will supervise kitchen staff, design weekly menus with wine pairings, coordinate purchasing and pantry organization, and ensure top-tier food safety and timely execution for both large events and intimate gatherings.

Qualifications

• Knowledge: Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Quality: Professionalism, integrity, warmth, and empathy; clean driving record.
• Skill: Exceptional communication and interpersonal skills; leadership and organization.
• Ability: Problem solving, initiative, team leadership, adaptability, attention to detail.
• Education: High school diploma; hospitality/culinary studies preferred; ServSafe certification required.

Responsibilities

• Prepare and cook for large dinner parties and for smaller gatherings and private chef settings.
• Oversee purchasing, staff management, pantry stocking, and organization on site.
• Design weekly menus with wine pairings and ensure timely high‑quality execution.
• Adhere to sanitation and safety regulations and supervise kitchen staff.
• Coordinate with vendors and ensure smooth operations across events and services.
• Perform other duties as assigned and maintain professional appearance and conduct.

Skills

Leadership

Communication

Teamwork

Attention to detail

Problem solving

Adaptability

Organizational skills

Initiative

Education

High school diploma

Hospitality or culinary studies

ServSafe Manager Certification

Job description

Trinchera Reserve & Lodge, located in the stunning Sangre de Cristo Mountains, is looking for an experienced and talented Sous Chef. The Sous Chef is an essential member of the culinary team. This position requires strong skills across diverse cuisines, including wild game and health‑conscious dishes, and creativity in accommodating dietary preferences and restrictions. This role involves preparing and cooking for both large events and intimate gatherings. Responsibilities include coordinating purchasing, managing staff, maintaining stocked and organized pantries, participating in the design of weekly menus with wine pairings, and ensuring high‑quality, timely meal execution. The position demands strict adherence to safety and sanitation standards, along with professionalism and organization to provide a world‑class culinary experience for our guests.

Essential Duties/Responsibilities:

Experience & Job Requirements

• Minimum of three to five years’ experience working in a similar setting.
• Experience with a wide variety of cuisine including wild game and health-conscious cuisine.
• Must be creative and willing to work with dietary preferences and restrictions.
• Ability to prepare and cook for large dinner parties as well as regular meals for smaller gatherings and private Chef settings.
• Prior experience managing culinary and kitchen staff.

Operational Coordination

• Oversee and facilitate shopping through a variety of vendors, stocking of all pantries, organizing and heavy lifting required.
• Help design creative weekly menus for guests including pairing of wines with various cuisine.
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
• Adhere to and implement sanitation regulations and safety regulations.
• Supervise front of house and kitchen staff.

Property Standards & Supervision

• Must be service oriented, courteous, creative, team oriented, organized, neat, clean and professional.
• Must be extremely flexible with schedule, hours and days off.
• Ability to work weekends, overtime, and holidays as required by supervisor.
• Ability to work independently and as part of a team. Flexible to working in a variety of off-site locations on the property.
• Perform other duties as assigned.

Job Qualifications:

Knowledge: Strong knowledge of cooking methods, kitchen equipment, and best practices.

Quality: Professionalism, integrity, warmth, and empathy. Possessandmaintaina valid driver’s license andmaintainan acceptable motor vehicle driving record.

Skill: Exceptional communication and interpersonal skills. Strong leadership and organizational abilities. Commitment to service excellence and guest satisfaction. Upscale food presentation.

Ability: Problem solving, initiative, team-oriented leadership, adaptability, works well under pressure, attention to detail and ability to produce a high-quality product in a timely manner

Education: High school diploma required; university-level studies in Hospitality or the culinary arts preferred. ServSafe Manager Certification required.

Experience: Minimum 3 years in luxury hospitality or fine dining restaurant setting; 5 years’ experience preferred.

All offers of employment are contingent upon the successful completion of a reference check, employment and education verification, and a criminal conviction record check.

This is a full-time position, paid salary.

• health
• dental
• vision insurance
• 401(k)
• employee assistance program
• life insurance
• paid time off