Chef De Cuisine

Devil's Thumb Ranch • Winter Park, CO

4d • Onsite

About The Position

Welcome to Devil's Thumb Ranch Resort & Spa, where your culinary career can thrive against the backdrop of 6,500 pristine acres in the Colorado Rockies. Recognized as a Top 10 Resort in the USA – Mountain West by Condé Nast Traveler's Readers’ Choice Awards, the Ranch is more than a workplace—it’s an opportunity to lead in a world-class hospitality environment rooted in sustainability, excellence, and nature’s beauty. We are currently seeking passionate and experienced Chef de Cuisine leaders for two of our signature restaurants: Ranch House Restaurant, offering a refined dining experience grounded in rustic elegance, local ingredients, and seasonal innovation, and mountain-style warmth. Both restaurants are cornerstones of our culinary program, each presenting a unique opportunity to shape menus, mentor teams, and deliver unforgettable guest experiences. The Chef de Cuisine is the creative and operational leader of the kitchen, responsible for driving culinary excellence, inspiring a talented back-of-house team, and ensuring seamless execution of high-quality, seasonal cuisine that reflects the restaurant’s distinct concept.

Requirements

• Culinary degree or equivalent professional experience preferred.
• Minimum of 3–5 years as a Sous Chef or Chef de Cuisine in an upscale, full-service restaurant or resort.
• Strong leadership background with at least 2 years of supervisory experience.
• Proven ability to manage food and labor costs, P&L oversight, and operational planning.
• Excellent communication, organization, and time management skills.
• Ability to mentor others and maintain a calm, professional presence under pressure.
• Physically able to lift up to 75 pounds and stand for extended periods.
• Passion for hospitality, sustainability, and local sourcing.

Nice To Haves

• Experience with pastry, banquets, or Italian cuisine (for Volario’s) a plus.

Responsibilities

• Lead and manage daily kitchen operations, ensuring consistency in food quality, presentation, and guest satisfaction.
• Mentor, train, and supervise prep cooks, line cooks, and other BOH staff with clear direction and accountability.
• Collaborate with the Executive Chef and resort culinary leadership on seasonal menu development, special events, and property-wide initiatives.
• Design and execute daily specials, showcasing creativity and the use of regional and sustainable ingredients.
• Monitor and manage inventory, control food waste, and uphold storage and labeling standards.
• Ensure strict compliance with health, safety, and sanitation standards.
• Track labor, food costs, and other financial metrics in alignment with budgetary goals.
• Partner with the Events team to deliver exceptional banquet and private dining experiences.
• Participate in hiring, onboarding, and performance management of kitchen staff.
• Step into broader resort culinary leadership duties in the absence of the Executive Chef.

Benefits

• 152 hours of Paid Time Off if FT, Year-Round employment status.
• Affordable furnished housing, if working a minimum of 35 hours/week or more.
• Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status.
• Employer-sponsored recreation leagues.
• Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops.
• 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments.
• Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass.
• Referral bonus of $250 if we hire someone you refer.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed