Sous Chef

About Destination Hospitality

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.

About the Role

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.

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 to maintain flow.
  • 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.
  • Provide timely feedback and maintain a 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, and small wares organized and service-ready.
• Financial Support
  • Assist with inventory, ordering/receiving, prep pars, and waste control.
  • Support labor management through smart stationing and real-time adjustments.

Requirements

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

Pay

Salary: $60,000 – $75,000 DOE

Quarterly performance bonus up to 15% of base salary, with an additional end-of-year performance kicker potential of 7.5% of base salary. Total annual bonus potential of 16.875% of base salary.

Benefits

• Health Insurance: 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.
  • 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.