Sous Chef

The Stanley Hotel, nestled in the majestic Rocky Mountains in Estes Park, Colorado, is a legendary destination known for its historic charm, panoramic views, and rich heritage. This iconic hotel has been a symbol of timeless elegance and inspiration for artists, writers, and adventurers for over a century. Revered for its luxurious mountain retreat ambiance, The Stanley blends grandeur with mystery, making it a sought-after location for guests desiring an unforgettable experience. With a commitment to excellence and a dedication to blending tradition with innovation, The Stanley offers guests refined dining, mountain-inspired menus, bespoke events, and immersive culinary experiences that highlight the region's unique flavors and culture.

As a market leader under the Sage Hospitality Group, The Stanley Hotel emphasizes making the ordinary extraordinary. The role of Sous Chef at this esteemed institution is pivotal in continuing the hotel’s legacy by shaping culinary experiences that reflect both its rich history and visionary future. The Sous Chef will oversee the kitchen staff’s daily production, preparation, and presentation of all food offerings for the hotel’s restaurants and room service, maintaining the highest standards of quality and safety. This position demands operational excellence, creativity, and a passion for storytelling through food and service.

Working in The Stanley’s kitchen entails managing human resources within the production and preparation areas, ensuring a safe and motivating work environment while attracting and retaining talented employees. The Sous Chef is responsible for scheduling, training, coaching, and evaluating staff, along with maintaining sanitation and safety standards in compliance with federal, state, corporate, and franchise regulations. Additionally, the role involves monitoring food and labor costs to ensure budget adherence without compromising quality.

The Stanley Hotel offers a one-of-a-kind work environment in Estes Park, gateway to Rocky Mountain National Park, where outdoor adventure, wildlife encounters, and a thriving arts and culture scene enrich the lifestyle. Joining the team means embracing the spirit of exploration and hospitality in a setting unlike any other. The employment type for this position is full-time, and the salary ranges from USD 65,000 to USD 70,000 per year, reflecting the importance and scope of responsibilities held by the Sous Chef.

The ideal candidate will bring advanced knowledge of food profession principles and practices, management skills, and experience within a hospitality setting. The physical demands of the role include lifting, pushing, pulling, bending, and continuous standing to support the heavy production requirements, especially during banquets. The Sous Chef must have excellent comprehension and literacy skills to manage budgets effectively and ensure accuracy in reporting. The working environment involves kitchen temperatures that can vary greatly, with some areas being very cold and others extremely hot during active service periods.

At The Stanley Hotel, the Sous Chef position is more than a job – it’s an opportunity to contribute to a historic institution’s ongoing story, leading a skilled culinary team to deliver extraordinary experiences that honor a century-long tradition while innovating for the future.