Chef de Cuisine - Winter Park, CO

We are seeking a talented, creative, and hands-on Chef de Cuisine to lead an upscale, award-winning dining concept at a premier luxury mountain resort near Winter Park, CO.

The ideal candidate brings a strong fine-dining background, exceptional leadership skills, and a passion for delivering memorable culinary experiences while enjoying an excellent quality of life in a beautiful Colorado mountain setting.

Chef de Cuisine Benefits:

• Competitive base salary of $80,000–$90,000
• Discretionary bonus opportunity
• Medical, dental, and vision insurance
• Paid Time Off (PTO)
• Relocation assistance options
• Affordable housing options nearby
• Excellent quality of life with primarily dinner-focused operations and consistent scheduled days off

Chef de Cuisine Responsibilities:

• Oversee daily culinary operations for an upscale, chef-driven restaurant
• Lead, train, mentor, and develop a high-performing culinary team
• Create and execute innovative, seasonal menus featuring locally sourced ingredients and premium proteins
• Maintain exceptional food quality, consistency, presentation, and culinary standards
• Manage food costs, labor, scheduling, purchasing, and inventory
• Ensure seamless execution of elevated dinner service
• Foster a positive, collaborative, and accountable kitchen culture
• Maintain the highest standards of food safety, sanitation, and kitchen organization
• Collaborate with resort culinary leadership to enhance guest satisfaction and overall restaurant performance

Chef de Cuisine Requirements:

• Previous Chef de Cuisine, Executive Sous Chef, or Executive Chef experience in an upscale dining environment
• Strong background in fine dining, premium steakhouses, luxury resorts, or chef-driven restaurants
• Experience working with premium proteins, steaks, and elevated culinary presentations
• Proven ability to lead, coach, and develop culinary teams
• Strong understanding of food costs, labor management, inventory, and kitchen financial performance
• Passion for seasonal menus, locally sourced ingredients, and farm-to-table cuisine
• Excellent organizational, communication, and leadership skills
• Demonstrated career stability and progressive culinary leadership experience
• Hands-on leadership style with a commitment to culinary excellence and exceptional guest experiences