Sous Chef

Trinchera Reserve & Lodge; Indiana (PA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

Paid time off

Employee assistance program

Life insurance

Job summary

Trinchera Reserve & Lodge in Fort Garland, CO seeks a skilled Sous Chef to lead our culinary team. Candidates should bring strong chops across diverse cuisines, including wild game and health-conscious dishes, and the creativity to accommodate dietary preferences for large events and intimate gatherings.

You will coordinate purchasing, manage kitchen staff, design weekly menus with wine pairings, ensure high‑quality, timely meal execution, and uphold strict safety and sanitation standards to

Qualifications

• Knowledge: Cooking methods, kitchen equipment, and best practices.
• Quality: Professionalism, integrity, warmth, and empathy; valid driver’s license and clean driving record.
• Skill: Exceptional communication and interpersonal skills; leadership and organizational abilities.
• Ability: Problem solving, initiative, team leadership, adaptability, works under pressure.
• Education: High school diploma; hospitality or culinary studies preferred; ServSafe Manager Certification required.
• Experience: Minimum 3 years in luxury hospitality or fine dining; 5 years preferred.

Responsibilities

• Oversee shopping with vendors, stock pantries, and organize kitchen; heavy lifting.
• Design creative weekly menus and pair wines with cuisines for guests.
• Ensure food is prepared and plated with high quality and timely execution.
• Adhere to sanitation and safety regulations; supervise front of house and kitchen staff.

Skills

Cooking methods

Kitchen equipment

Leadership

Communication

Education

High school diploma

ServSafe Manager Certification

Job description

Sous Chef

Fort Garland, CO

Dates of Employment: September 2026 start

Employment Terms: Full-time, year-round

Expected Hours: 40 hours per week; weekends, holidays included

Pay: $75,000-$80,000 gross annual salary, depending on experience

Job Purpose: 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.

More Information

Experience & Job Requirements

• Minimum of three to five years’ experience working in a similar setting. Prior ranch experience preferred.
• 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, overtimes, 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 Ranch property.
• Perform other Ranch duties as assigned

Job Qualifications

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

Quality: Professionalism, integrity, warmth, and empathy. Possess and maintain a valid driver’s license and maintain an 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.

Working Conditions

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. We offer competitive compensation and excellent benefits including health, dental, vision insurance, 401(k), employee assistance program, life insurance, paid time off, and more.