Sous Chef

Sous Chef | Rocky Mountain Catering

Rocky Mountain Catering is a premier, award-winning caterer and one of Colorado's top culinary we're just getting started. If you thrive in a fast-paced kitchen, love creating unforgettable food moments, and want to lead a team that takes pride in what they put on the plate, this role might be for you.

At RMC, no two days look the same. From elegant weddings and high-profile corporate events to once-in-a-lifetime celebrations, you'll help bring memorable experiences to the table, literally. Our kitchens move fast, our standards are high, and our culture is fun, supportive, and fueled by passion.

Our business is seasonal and event-driven—we're full throttle from May through October, with a lighter pace in the off-season that allows for planning, creativity, and growth.

Our Core Values (and how you'll live them):

• Collaboration – We win as a team. Communication and teamwork across departments are everything.
• Relentless – We problem-solve, adapt, and push through challenges with confidence.
• Passionate, Positive, Enthusiastic – Energy matters. Attitude matters. You bring both.
• Integrity – You lead by example and represent RMC with pride—on and off the clock.
• Better – We aim to improve every day, every event, every plate.

The ideal Sous Chef doesn't just check boxes, they inspire others, raise the bar, and help build a kitchen culture people want to be part of.

Position Overview

Reports to: Executive Chef

As Sous Chef, you'll be a hands-on culinary leader, supporting the Executive Chef while helping guide daily kitchen operations, menu execution, and team development. You'll play a key role in maintaining quality, consistency, cleanliness, and creativity across all events and productions.

What You'll Be Doing

• Lead and participate in the production, execution, and presentation of all food items at the highest standard
• Maintain exceptional organization, cleanliness, and food safety in all kitchen areas
• Support menu development, recipe creation, and seasonal innovation
• Assist with ordering, inventory, pars, and cost control to keep the kitchen running efficiently
• Step into the Executive Chef role when needed, leading with positivity and confidence
• Coach, motivate, and develop kitchen staff to meet deadlines and exceed expectations
• Ensure product consistency through inspections of seasoning, portioning, and presentation
• Collaborate on department goals, productivity improvements, and revenue opportunities
• Oversee proper food storage, labeling, rotation, and waste reduction
• Participate in event execution, expediting, and on-site food presentation as business demands
• Promote a safe, respectful, and energized work environment
• Communicate clearly with leadership and team members through pre-shifts and daily operations
• Uphold all RMC policies, health regulations, and safety standards

What We're Looking For

• 5+ years of experience in high-volume culinary operations
• 2+ years in a supervisory or leadership role
• Strong background in catering, events, fine dining, and line cooking
• Proven leadership with a passion for mentoring and motivating teams
• Deep knowledge of food safety, sanitation, and kitchen operations
• Creative mindset with a strong eye for presentation and food trends
• Ability to manage labor, inventory, and kitchen productivity
• Excellent communication, organization, and problem-solving skills
• Comfortable in fast-paced, physically demanding environments
• Culinary degree (or equivalent experience) required
• ServSafe Certification required
• Ability to lift 50 lbs and work flexible hours, including overtime during peak season

Why You'll Love It Here

• High-energy events and ever-changing menus
• A team that works hard, supports each other, and celebrates wins
• Opportunities to grow, create, and lead
• A company that values people just as much as product

If you're ready to cook with purpose, lead with passion, and help create unforgettable experiences, we'd love to meet you.

Job Type: Full-time

Pay: $56, $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off

Experience:

• Culinary experience: 5 years (Preferred)

Work Location: In person