Sous Chef

Trinchera Reserve and Lodge, located in the stunning Sangre de Cristo Mountains, is looking for an experienced and talented Sous Chef. The Sous Chef is an essential member of the culinary team. This position requires strong skills across diverse cuisines, including wild game and health‑conscious dishes, and creativity in accommodating dietary preferences and restrictions. This role involves preparing and cooking for both large events and intimate gatherings. Responsibilities include coordinating purchasing, managing staff, maintaining stocked and organized pantries, participating in the design of weekly menus with wine pairings, and ensuring high‑quality, timely meal execution. The position demands strict adherence to safety and sanitation standards, along with professionalism and organization to provide a world-class culinary experience for our guests.

Expected Hours:

40+ hours per week, including weekends and holidays Experience & Job Requirements Minimum of three to five years' experience working in a similar setting. Experience with a wide variety of cuisine including wild game and health-conscious cuisine. Must be creative and willing to work with dietary preferences and restrictions. Ability to prepare and cook for large dinner parties as well as regular meals for smaller gatherings and private Chef settings. Prior experience managing culinary and kitchen staff. Operational Coordination Oversee and facilitate shopping through a variety of vendors, stocking of all pantries, organizing and heavy lifting required Help design creative weekly menus for guests including pairing of wines with various cuisine. Ensure that food comes out simultaneously, in high quality, and in a timely fashion Adhere to and implement sanitation regulations and safety regulations. Supervise front of house and kitchen staff. Property Standards & Supervision Must be service oriented, courteous, creative, team oriented, organized, neat, clean and professional. Must be extremely flexible with schedule, hours and days off. Ability to work weekends, overtime, and holidays as required by supervisor. Ability to work independently and as part of a team. Flexible to working in a variety of off-site locations on company property. Perform other duties as assigned.

Job Qualifications:

Knowledge:

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Quality :

Professionalism, integrity, warmth, and empathy. Possess and maintain a valid driver's license and maintain an acceptable motor vehicle driving record.

Skill:

Exceptional communication and interpersonal skills. Strong leadership and organizational abilities. Commitment to service excellence and guest satisfaction. Upscale food presentation.

Ability:

Problem solving, initiative, team-oriented leadership, adaptability, works well under pressure, attention to detail and ability to produce a high-quality product in a timely manner

Education:

High school diploma required; university-level studies in Hospitality or the culinary arts preferred. ServSafe Manager Certification required.

Experience:

Minimum 3 years in luxury hospitality or fine dining restaurant setting; 5 years' experience preferred.

Job Type:

Full-time Pay:

$75,000.00 - $80,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person