Sous Chef: Lead Line, Train Teams, Elevate Service

Destination Hospitality Group; Steamboat Springs (CO); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Quarterly bonus

End of year bonus

Health insurance

PTO

Tuition reimbursement

Job summary

Destination Hospitality Group in Steamboat Springs, CO is seeking a hands-on Sous Chef to stabilize the line, uphold recipes and plating guides, and mentor cooks toward professional growth while protecting quality, pace, and safety.

You will lead station execution, coach on knife work and timing, ensure labeling and FIFO, and collaborate with BOH/FOH to deliver flawless guest experiences in a high-volume, upscale setting. ServSafe certification or ability to obtain is required.

Qualifications

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

Responsibilities

• 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 to maintain flow.
• Run expo or support the pass to uphold pacing, communication, and quality checks.
• Coach cooks on knife work, heat management, timing, and cleanliness.
• Lead daily lineup; communicate features, 86s, and allergen notes to FOH and BOH.
• Provide timely feedback and maintain a culture of respect, urgency, and continuous improvement.
• Enforce labeling, rotation (FIFO), cooling, and holding standards; maintain DOH compliance.
• Keep walk-ins, dry storage, and small wares organized and service-ready.
• Assist with inventory, ordering/receiving, prep pars, and waste control.
• Support labor management through smart stationing and real-time adjustments.

Skills

Line leadership

Communication

Safety compliance

Culinary supervision

Job description

Destination Hospitality Group in Steamboat Springs, CO is seeking a hands-on Sous Chef to stabilize the line, uphold recipes and plating guides, and mentor cooks toward professional growth while protecting quality, pace, and safety.

You will lead station execution, coach on knife work and timing, ensure labeling and FIFO, and collaborate with BOH/FOH to deliver flawless guest experiences in a high-volume, upscale setting. ServSafe certification or ability to obtain is required.