Chef De Cuisine at Devil's Thumb Ranch

, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

75000.0

Posted On

17 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Menu Development, Staff Mentoring, Food Cost Control, Labor Cost Management, P&L Oversight, Health and Safety Compliance, Inventory Management, Banquet Execution, Sustainable Sourcing, Time Management, Leadership, Communication, Organization, Performance Management, Operational Planning

Industry

Hospitality

Description

Description Welcome to Devil's Thumb Ranch Resort & Spa, where your culinary career can thrive against the backdrop of 6,500 pristine acres in the Colorado Rockies. Recognized as a Top 10 Resort in the USA – Mountain West by Condé Nast Traveler's Readers’ Choice Awards, the Ranch is more than a workplace—it’s an opportunity to lead in a world-class hospitality environment rooted in sustainability, excellence, and nature’s beauty. We are currently seeking passionate and experienced Chef de Cuisine leaders for two of our signature restaurants: Ranch House Restaurant, offering a refined dining experience grounded in rustic elegance, local ingredients, and seasonal innovation, and mountain-style warmth. Both restaurants are cornerstones of our culinary program, each presenting a unique opportunity to shape menus, mentor teams, and deliver unforgettable guest experiences. Principle Purpose of Job The Chef de Cuisine is the creative and operational leader of the kitchen, responsible for driving culinary excellence, inspiring a talented back-of-house team, and ensuring seamless execution of high-quality, seasonal cuisine that reflects the restaurant’s distinct concept. Essential Duties and Responsibilities: Lead and manage daily kitchen operations, ensuring consistency in food quality, presentation, and guest satisfaction. Mentor, train, and supervise prep cooks, line cooks, and other BOH staff with clear direction and accountability. Collaborate with the Executive Chef and resort culinary leadership on seasonal menu development, special events, and property-wide initiatives. Design and execute daily specials, showcasing creativity and the use of regional and sustainable ingredients. Monitor and manage inventory, control food waste, and uphold storage and labeling standards. Ensure strict compliance with health, safety, and sanitation standards. Track labor, food costs, and other financial metrics in alignment with budgetary goals. Partner with the Events team to deliver exceptional banquet and private dining experiences. Participate in hiring, onboarding, and performance management of kitchen staff. Step into broader resort culinary leadership duties in the absence of the Executive Chef. Requirements Culinary degree or equivalent professional experience preferred. Minimum of 3–5 years as a Sous Chef or Chef de Cuisine in an upscale, full-service restaurant or resort. Strong leadership background with at least 2 years of supervisory experience. Proven ability to manage food and labor costs, P&L oversight, and operational planning. Experience with pastry, banquets, or Italian cuisine (for Volario’s) a plus. Excellent communication, organization, and time management skills. Ability to mentor others and maintain a calm, professional presence under pressure. Physically able to lift up to 75 pounds and stand for extended periods. Passion for hospitality, sustainability, and local sourcing. Compensation Description:$70,000 - $75,000/yr Competitive pay commensurate with education and experience. Benefits and Perks: 152 hours of Paid Time Off if FT, Year-Round employment status. Affordable furnished housing, if working a minimum of 35 hours/week or more. Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. Employer-sponsored recreation leagues. Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops. 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Responsibilities

The Chef de Cuisine leads daily kitchen operations, ensuring high-quality seasonal cuisine and guest satisfaction. They are responsible for mentoring the back-of-house team, managing financial metrics, and collaborating on menu development.