JOB DESCRIPTION – SOUS CHEFABOUT DESTINATION HOSPITALITYDestination 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.POSITION SUMMARYThe 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.CORE RESPONSIBILITIESStation & Service ExecutionOpen/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 & TrainingCoach 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 & OrganizationEnforce 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.JOB‑SPECIFIC REQUIREMENTSLine leadership experience in high‑volume or upscale concepts.Strong communication with both BOH and FOH; calm under pressure.ServSafe certification (or ability to obtain).COMPENSATION & BENEFITSCompensationSalary: $60,000 – $80,000 DOEQuarterly performance bonus equally up to a 15% potential of base performance, with an additional end of year performance kicker potential of an additional 7.5% of base salary. Total annual bonus potential of 22.5% of base salary. Management BenefitsHealth insurance eligibility for full‑time management: pre‑tax employer contribution up to $125 per pay period; medical, dental, vision, and accident plans availablePaid 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, and increasing to up to160 hours per year after 5 years of service; paid sick leave per Colorado lawTuition reimbursement up to $1,000 per year for pre‑approved, industry‑related courseworkWHY THIS ROLE MATTERSThe 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.
Compensation details: 60000-98000 Yearly Salary
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