Company Description
Trinchera Reserve & Lodge spans 172,000 acres in Colorado’s picturesque Sangre de Cristo Mountains, featuring six ecological zones, three majestic fourteeners, and numerous streams and trails. Opening this spring, the lodge will host group retreats, executive events, milestone celebrations, and individual travelers seeking a high-alpine adventure. Guests are treated to unique experiences led by skilled foresters, fisheries biologists, naturalists, and field guides who ensure thoughtful stewardship of the land. Joining the team means embracing a commitment to preserving this extraordinary landscape while delivering exceptional guest experiences.
Role Description
This is a full-time, on-site role located in Fort Garland, CO. The Sous Chef is an essential member of the culinary team. This position requires strong skills across diverse cuisines, including wild game and health‑conscious dishes, as well as creativity in accommodating dietary preferences and restrictions. This role involves preparing and cooking for both large events and intimate gatherings. Responsibilities include coordinating purchasing, managing staff, maintaining stocked and organized pantries, participating in the design of weekly menus with wine pairings, and ensuring high‑quality, timely meal execution. The position demands strict adherence to safety and sanitation standards, along with professionalism and organization to provide a world-class culinary experience for our guests.
