Sous Chef — Lead Line, Train Cooks, Elevate Service

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 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.