Chef de Cuisine

Full-Time

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. Total annual bonus potential is 22.5% 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 for pre‑approved, industry‑related coursework

WHY THIS ROLE MATTERS

The Chef de Cuisine turns ingredients, technique, and teamwork into memorable guest experiences. Your leadership sets the tone for consistency, creativity, and care—defining the standard guests remember long after the meal.