Sous Chef

Full-time, year-round position starting June 2026 in Fort Garland, CO. Expected hours: 40 per week, including weekends and holidays.

About the role

The Sous Chef is an essential member of the culinary team, requiring 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, coordinating purchasing, managing staff, maintaining stocked and organized pantries, participating in weekly menu design with wine pairings, and ensuring high-quality, timely meal execution while adhering to safety and sanitation standards.

Responsibilities

• Oversee and facilitate shopping through a variety of vendors, stocking pantries, organizing, and heavy lifting.
• Help design creative weekly menus for guests, including wine pairings.
• Ensure food is prepared and served simultaneously, in high quality, and in a timely fashion.
• Adhere to and implement sanitation and safety regulations.
• Supervise front-of-house and kitchen staff.
• Maintain service-oriented, courteous, creative, team-oriented, organized, neat, clean, and professional standards.
• Work weekends, overtime, and holidays as required; remain flexible with schedule and days off.
• Work independently and as part of a team, including at various off-site locations on Ranch property.
• Perform other Ranch duties as assigned.

Requirements

• Minimum of three to five years’ experience in a similar setting; prior ranch experience preferred.
• Experience with a wide variety of cuisines, including wild game and health-conscious dishes.
• Creativity and willingness to work with dietary preferences and restrictions.
• Ability to prepare and cook for large dinner parties as well as smaller gatherings and private Chef settings.
• Prior experience managing culinary and kitchen staff.
• High school diploma required; university-level studies in Hospitality or culinary arts preferred.
• ServSafe Manager Certification required.
• Valid driver’s license and acceptable motor vehicle driving record.

Qualifications

• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Professionalism, integrity, warmth, and empathy.
• Exceptional communication and interpersonal skills.
• Strong leadership and organizational abilities.
• Commitment to service excellence and guest satisfaction.
• Upscale food presentation skills.
• Problem-solving, initiative, team-oriented leadership, adaptability, and ability to work well under pressure.
• Attention to detail and ability to produce a high-quality product in a timely manner.

Pay

$75,000–$80,000 gross annual salary, depending on experience.

Benefits

• Health, dental, and vision insurance.
• 401(k) retirement plan.
• Employee assistance program.
• Life insurance.
• Paid time off.