Chef de Cuisine

Temps plein

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 Chef de Cuisine (CDC) is the culinary leader of the kitchen—responsible for menu execution, team development, and day‑to‑day culinary operations. This role exists to ensure that every plate reflects Destination Hospitality’s standards for flavor, technique, presentation, and timing while cultivating a kitchen culture grounded in professionalism, accountability, and genuine hospitality.

CORE RESPONSIBILITIES

Culinary Leadership & Menu Execution

• Own daily culinary execution; taste, test, and calibrate seasoning, texture, and temperatures throughout service.
• Translate seasonal direction and brand standards into well‑tested recipes, plating guides, and menu tech sheets.
• Lead expo and coordinate the pass to maintain pacing, quality control, and communication with FOH.

People, Training & Culture

• Recruit, train, schedule, coach, and performance‑manage the BOH team; praise publicly and correct privately.
• Model calm, urgency, and professionalism—creating a positive, safe, and inclusive kitchen environment.
• Conduct daily lineup and ongoing cross‑training to deepen product knowledge and technique.

Safety, Sanitation & Maintenance

• Enforce ServSafe, HACCP, and health‑department standards; ensure proper labeling, rotation (FIFO), and storage.
• Maintain equipment, facilities, and smallwares; coordinate repairs and preventative maintenance.

Financial Stewardship

• Own COGS and labor performance; build accurate recipes, conduct inventories, and manage ordering/receiving.
• Use sales mix and forecasting to set pars, reduce waste, and drive margin without compromising quality.

JOB‑SPECIFIC REQUIREMENTS

Qualifications & Skills

• Progressive culinary leadership experience in an upscale/high‑volume kitchen.
• Expert knowledge of cooking techniques, butchery, sauces, and modern plating.
• Proficiency with inventory, costing, scheduling, and kitchen technology tools.
• Current ServSafe Manager (or ability to obtain).

COMPENSATION & BENEFITS

Compensation

• Salary: $70,000 – $90,000 DOE
• Seasonal performance bonus potential up to a 15% of base salary, with an additional end of year performance kicker potential of an additional 50% of bonus earnings. 

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 for pre‑approved, industry‑related coursework