Sous Chef

Destination Hospitality LLCSteamboat Springs, CO
$65,000 - $79,000Onsite

About The Position

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.

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).

Responsibilities

  • 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.
  • 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.
  • Enforce labeling, rotation (FIFO), cooling, and holding standards; maintain DOH compliance.
  • Keep walk‑ins, dry storage, and small wares organized and service‑ready.
  • Assist with inventory, ordering/receiving, prep pars, and waste control.
  • Support labor management through smart stationing and real‑time adjustments.

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
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