Sous Chef

Job Description: SOUS CHEF: THE ROLE: The Creede Hotel & Restaurant is seeking a seasonal Sous Chef to join our kitchen team for the 2026 season. This is a hands-on, fast-paced role working closely with our Executive Chef and wider kitchen crew. The Sous Chef is a key team member, helping lead service, support creativity, and maintain high standards throughout the season. WHAT YOU’LL BE DOING: Working alongside the Executive Chef as an integral part of a collaborative team Supporting day-to-day kitchen operations in a fast-paced environment Cooking with an emphasis on local ingredients, including bison and elk Producing a high percentage of food from scratch, including fresh pastas and sauces Contributing creatively to menus and daily specials Maintaining a clean, organized, and professional kitchen THE KITCHEN & CULTURE: Our kitchen is creative, slightly twisted, and internationally influenced. We are proud to be an inclusive workplace that celebrates diversity, and we value respect, collaboration, and individuality. You’ll be working in a supportive environment where ideas are encouraged and teamwork matters. WHO WE’RE LOOKING FOR Qualifications: The ideal candidate is: At least three year’s experience as Sous-Chef or similar position Experienced, proficient, and timely Professional, organized, and tidy Creative, curious, and open to learning Fun to work with and a strong team player Committed to seeing the full season through Requirements: High school diploma or equivalent required Complete background check Expectations: This is a seasonal business, seeing it through to the end of the season is expected and preferred Being a seasonal business, our success depends on flexibility and teamwork during peak times. Employees should expect to work a variety of schedules that may include weekends, holidays, late nights, early mornings, and other hours as business needs require. While we strive to support a healthy work–life balance, there are periods during the busy seas