JOB DESCRIPTION – 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.
POSITION SUMMARY
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.
CORE 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 tomaintainflow.
- 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.
- Providetimelyfeedback andmaintaina 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.
JOB‑SPECIFIC 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).
COMPENSATION & BENEFITS
Compensation
- Salary: $60,000 – $75,000 DOE
- Quarterly 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 16.875% of base salary.
Management Benefits
- Health insurance eligibility for full‑time management: 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, and increasing to 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.