Top 9 Sous chef Jobs in Breckenridge Co

Executive Sous Chef
Sage Hospitality —Breckenridge, CO
- $75,000 - $85,000 a year
- 8 hour shift
- High school
- 5 years
- Writing skills
- AD&D insurance
- Health insurance
Sous Chef
Beaver Run Resort and Conference Center —Breckenridge, CO
- $58,565 - $67,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- High school diploma or GED
- Dental insurance
- Paid time off
Food & Beverage Supervisor - Sous Chef
Breckenridge Ski Resort —Breckenridge, CO
- $58,461.98 - $65,358.10 a year
- Full-time
- 18 years or older
- Mid-level
- 1 year
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Keystone Resort —Keystone, CO
- $57,784 - $62,000 a year
- Full-time
- 18 years or older
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
2d
Cook II - Winter Seasonal
Sonnenalp Hotel —Vail, CO
- $21.50 - $23.00 an hour
- Seasonal
- Entry level
- Paid holidays
- Disability insurance
Quick Apply
8d
Seasonal Lead Cook at Manor Vail Lodge ($27-$28.50/hr)
Mountain Mastery Management Inc —Vail, CO
- $27.00 - $28.50 an hour
- Seasonal
- Mid-level
- Hotel
- Ability to lift 50 pounds
- Paid holidays
- Retirement plan
Quick Apply

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Pastry Chef | Fine-Dining | Aspen (housing + relocation assistance available)
Confidental Company —Aspen, CO
Engage with guests when appropriate to enhance hospitality. Train, mentor, and develop pastry team members. Strong leadership skills with the ability to build…
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2d
Private Chef - Aspen - Contract Role
Melville Management Corp —Aspen, CO
Receive and greet guests upon arrival as necessary. Perform service if fewer than 6 total guests. Looking for a contracted Private Chef to work for an UHNW…
$100,000 - $200,000 a year
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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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Sous Chef
Columbus Brewing Company —Columbus, OH
O Actively participate in the inventory process as directed by the Executive Chef, including counting, organizing, and maintaining accurate stock levels to…
$60,000 - $65,000 a year
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5d

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Executive Sous Chef

Sage Hospitality -
Breckenridge, CO

Apply Now

Job Details

Full-time
$75,000 - $85,000 a year

Benefits

AD&D insurance
Health insurance
Dental insurance
Flexible spending account
Tuition reimbursement
Paid time off
Employee assistance program
Vision insurance
401(k) matching

Qualifications

Writing skills
Team management

Full Job Description

Why us?

At The Edwin, Carter & Canary, food and beverage is more than service. It’s where connection, creativity, and mountain energy come to life. Our restaurant, bar, and speakeasy are true gathering places where guests and locals come together to make memories over great food and drink, delivered with warm, genuine hospitality.

From crafting elevated, Colorado-inspired dishes to creating lively, welcoming experiences, our F&B team brings Breckenridge’s adventurous spirit to every plate and pour. You’ll play a key role in shaping moments that engage all five senses, turning everyday interactions into unforgettable experiences.

If you’re passionate about hospitality, thrive in a social and energetic environment, and want to be part of a team that celebrates connection, creativity, and the outdoors, you’ll feel right at home here in the mountains.

The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

We are fully loaded with perks. Take a look at some of them below:

️ Medical, dental, & vision insurance

️ Health savings and flexible spending accounts

️ Employee Housing

️ Basic Life and AD&D insurance

️ Paid time off for vacation, sick time, and holidays

️ Eligible to participate in the Company’s 401(k) program with employer matching

️ Employee Assistance Program

️ Tuition Reimbursement

️ Great discounts on Hotels, restaurants and more!

Job Overview

Lead and inspire the culinary team in delivering exceptional dining experiences through the strategic planning, sourcing, preparation, and presentation of all food offerings. Champion a culture of excellence, creativity, and collaboration while maintaining the highest standards of quality, safety, sanitation, and operational performance to ensure memorable guest experiences and strong business results.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
Carrying, (ranging from clipboard to food products to small equipment).
Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
Full mobility is required in order to usually inspect and monitor the kitchen environment.
Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
Must be able to communicate with employees.
Must be able to hear machinery, for safety reasons.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

️ Medical, dental, & vision insurance

️ Health savings and flexible spending accounts

️ Employee Housing

️ Basic Life and AD&D insurance

️ Paid time off for vacation, sick time, and holidays

️ Eligible to participate in the Company’s 401(k) program with employer matching

️ Employee Assistance Program

️ Tuition Reimbursement

️ Great discounts on Hotels, restaurants and more!

Salary

USD $75,000.00 - USD $85,000.00 /Yr.

ID: 2026-32241

Position Type: Regular Full-Time

Property : Hotel Alpenrock

Outlet: Restaurant

Category: Culinary

Min: USD $75,000.00/Yr.

Max: USD $85,000.00/Yr.

Tipped Position: No

Address : 550 Village Rd

City : Breckenridge

State : Colorado

EOE Protected Veterans/Disability

Apply Now

Refine Your Search

sous chef jobs in breckenridge co

Executive Sous Chef

Sous Chef

Food & Beverage Supervisor - Sous Chef

Sous Chef

Cook II - Winter Seasonal

Seasonal Lead Cook at Manor Vail Lodge ($27-$28.50/hr)

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