Top 6 De cuisine Jobs in Dillon Co

Sous Chef
The Sixty Two Society —Vail, CO
- $70,000 - $80,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- 3 years
- Health insurance
- Paid time off
Quick Apply
Executive Chef / Kitchen Manager / Chef de Cuisine
Montezuma Roadhouse —Keystone, CO
- $65,000 - $75,000 a year
- Full-time
- Management
- Culinary experience
- Cooking
- Health insurance
- Paid time off
Quick Apply
11d
Sushi Chef De Cuisine
Grand Hyatt Vail —Vail, CO
- $80,000 - $90,000 a year
- Full-time
- 5 years
- Mid-level
- Organizational skills
- Free parking
- Health insurance

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Executive Chef / Kitchen Manager / Chef de Cuisine
Montezuma Roadhouse —Keystone, CO
Understanding of food and labor cost controls. Scheduling culinary staff and assigning duties to all employees under supervision for efficient operation of…
$65,000 - $75,000 a year
Quick Apply
11d
Executive Chef
Mangia Panino —Boulder, CO
This isn't just a line cook promotion — you'll own food production, ordering, scheduling, and the cost side of the kitchen.
From $75,000 a year
Quick Apply
1d

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Mount Carmel —Westerville, OH
Must have a valid Ohio drivers license. HVAC Technician performs installation, operation, preventive maintenance, servicing and repair on refrigeration…
Prep Chef
The Inn at Cedar Falls Inc —Logan, OH
Stock and organize food trucks, receive and put away incoming inventory, and ensure proper rotation of stock (FIFO method).
$15 - $17 an hour
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10d

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Sous Chef

The Sixty Two Society
Vail, CO

Quick Apply

Job Details

Full-time
$70,000 - $80,000 a year

Benefits

Health insurance
Paid time off

Qualifications

Team leadership
Leading team collaboration initiatives
Communication with kitchen staff

Full Job Description

Sous Chef Full-Time · Vail, Colorado · Reports to the Chef de Cuisine and Executive Chef ABOUT THE SIXTY TWO SOCIETY THE SIXTY TWO™ Society is a privately owned, membership-based social, dining, and hospitality club located at the base of Gondola One in Vail Village. Limited to just 62 memberships, the club offers a fullservice restaurant delivering elevated, seasonal cuisine shaped by Michelin-level training and precision, alongside ski-in/ski-out valet, private transportation, concierge services, and a year-round calendar of wine dinners and member events. The club is opening in Summer 2026 and is building a founding culinary team to match the caliber of its membership.

POSITION SUMMARY The Sous Chef supports the Chef de Cuisine and Executive Chef Jonah Friedmann in running daily kitchen operations for the Society's restaurant and private events program. This role is hands-on at the line, helping translate the culinary vision into consistent, exceptional execution service after service, while helping lead the team and uphold standards for a small, high-touch membership.

KEY RESPONSIBILITIES Run assigned stations and oversee line execution during service, stepping in as chef in charge when the Chef de Cuisine and Executive Chef are unavailable Train, coach, and supervise line cooks and kitchen staff to Michelin-caliber standards Ensure consistency, plating accuracy, and quality across every dish leaving the kitchen Support menu development, seasonal rotations, and tasting menus alongside the Chef de Cuisine Assist with food cost, inventory, ordering, and vendor relationships Help plan and execute member events, wine dinners, and private functions alongside the culinary and service teams Support kitchen scheduling, prep lists, and labor allocation Uphold health, safety, and sanitation standards, and maintain compliance with all local regulations Maintain the discretion, polish, and hospitality standard expected at a 62-member private club.

QUALIFICATIONS 3+ years of progressive culinary experience, including time in a fine-dining, private club, or Michelin-level kitchen Culinary degree or equivalent hands-on experience Strong leadership, organizational, and communication skills Solid knowledge of seasonal, elevated cuisine and precise kitchen technique Comfort operating in a fast-paced, high-touch mountain resort / private club environment Flexibility to work evenings, weekends, and holidays through ski season Current food safety certification (ServSafe or equivalent)

COMPENSATION & BENEFITS $70,000–$80,000 annual salary, commensurate with experience, plus health insurance. TO APPLY Send resume and references to Jonah Friedmann, Executive Chef, at [email protected].

Pay: $70,000.00 - $80,000.00 per year

Benefits:

Health insurance
Paid time off

Work Location: In person

Quick Apply

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de cuisine jobs in dillon co

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