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A Chef Jobs in Colorado (NOW HIRING)

Gategroup

Sous Chef

Denver, CO · On-site

$65K - $70K/yr

Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: * Minimum 1-3 years of experience as a Chef and/or Sous Chef required. * Minimum 7 years of ...

Auberge Collection

Chef de Cuisine

Telluride, CO

$70K - $80K/yr

Following a dramatic property-wide redesign in 2021, Madeline invites guests to experience modern ... For more information: auberge.com/madeline Step into the culinary spotlight as our Chef de Cuisine ...

Auberge Collection

Chef de Cuisine

Telluride, CO · On-site

$70K - $80K/yr

Following a dramatic property-wide redesign in 2021, Madeline invites guests to experience modern ... For more information: auberge.com/madeline Step into the culinary spotlight as our Chef de Cuisine ...

BETHESDA GROUP

Part Time Chef

Fort Collins, CO

$19 - $20/hr

Chef/Cook We are seeking a Chef/Cook dedicated to meeting the dining needs of the residents we serve. If you are passionate about creating delightful culinary experiences and have a heart for serving ...

Crescent Hotels & Resorts LLC

Chef de Cuisine

Denver, CO

$68K - $93K/yr

We are seeking a Chef de Cuisine to lead the culinary operation at Stellar Jay, Populus' signature rooftop restaurant and bar. Perched above Denver, Stellar Jay brings together inspired food ...

New

BETHESDA GROUP

Part Time Chef

Fort Collins, CO · On-site

$19 - $20/hr

Chef/Cook We are seeking a Chef/Cook dedicated to meeting the dining needs of the residents we serve. If you are passionate about creating delightful culinary experiences and have a heart for serving ...

Crescent

Chef de Cuisine

Denver, CO · On-site

$68K - $93K/yr

We are seeking a Chef de Cuisine to lead the culinary operation at Stellar Jay, Populus' signature rooftop restaurant and bar. Perched above Denver, Stellar Jay brings together inspired food ...

New

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All JobsA Chef JobsA Chef Jobs in Colorado

A Chef information

See Colorado salary details

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How much do a chef jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for a chef in Colorado is $25.90, according to ZipRecruiter salary data. Most workers in this role earn between $17.69 and $32.60 per hour, depending on experience, location, and employer.

What is the difference between A Chef vs A Cook?

AspectA ChefA Cook
CredentialsFormal culinary training or culinary degree often preferredMay have informal training or on-the-job experience
Work EnvironmentProfessional kitchens, restaurants, hotelsHome kitchens, small restaurants, catering
ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, following recipes
Industry UsageCommonly used in professional culinary settingsUsed in both professional and home cooking contexts

While both A Chef and A Cook work in culinary environments, A Chef typically has formal training, oversees kitchen operations, and manages staff, whereas A Cook focuses on preparing food according to recipes, often with less formal education. The roles overlap in food preparation, but A Chef's responsibilities are broader and more managerial.

What does a chef do?

A chef is responsible for planning menus, preparing and cooking food, and overseeing kitchen staff in restaurants or other food service settings. Chefs ensure the quality and presentation of dishes, maintain kitchen hygiene standards, and often manage inventory and food costs. They may also create new recipes and collaborate with other staff to deliver a memorable dining experience. Chefs can specialize in different types of cuisine and work in various environments, from fine dining restaurants to catering companies.

What jobs can you do as a chef?

As a chef, you can work in various roles such as executive chef, sous chef, pastry chef, line cook, or kitchen manager. These positions involve preparing food, managing kitchen staff, and overseeing food quality in restaurants, hotels, catering services, or institutional settings. Skills in culinary techniques, food safety, and kitchen management are essential for these roles.

What type of job is a chef?

A chef is a professional who prepares, cooks, and presents food in restaurants, hotels, or other food service establishments. The role requires culinary skills, knowledge of food safety standards, and often involves working in fast-paced environments, sometimes with certifications like ServSafe. Chefs may specialize in specific cuisines or techniques and often work irregular hours, including evenings and weekends.

What are some common challenges chefs face when managing a busy kitchen during peak service times?

During peak service hours, chefs often face the challenge of coordinating multiple orders while maintaining high food quality and timely delivery. Managing staff communication, adapting to unexpected issues like equipment malfunction or ingredient shortages, and ensuring food safety standards can add to the pressure. Successful chefs develop strong organizational and leadership skills to keep the team focused and the kitchen running smoothly under stress.

What are the key skills and qualifications needed to thrive as a chef?

To thrive as a Chef, you need strong culinary skills, a deep understanding of food safety, and typically a degree or certification from a culinary school. Familiarity with kitchen equipment, inventory management systems, and food handling certifications like ServSafe are essential. Creativity, leadership, and effective communication set outstanding chefs apart, enabling them to inspire teams and deliver exceptional dining experiences. These skills are vital to maintain kitchen efficiency, uphold safety standards, and consistently produce high-quality dishes in a fast-paced environment.

Is a chef a high paid job?

A chef's salary varies based on experience, location, and the type of establishment, but generally, chefs earn moderate to high wages compared to many other food service roles. Executive chefs and those working in fine dining or luxury hotels tend to have higher salaries, often supplemented with tips and benefits. However, entry-level chefs typically earn lower wages and may work long hours.

What kind of job is a chef?

A chef is a professional responsible for preparing, cooking, and presenting food in restaurants, hotels, or other food service establishments. The role requires culinary skills, knowledge of food safety standards, and often involves working in a fast-paced environment, sometimes with specialized equipment. Chefs may hold titles such as executive chef, sous chef, or line cook, and often need formal training or culinary certifications.

What cities in Colorado are hiring for A Chef jobs?

Cities in Colorado with the most A Chef job openings:

A Chef jobs near you
Infographic showing various A Chef job openings in Colorado as of August 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $53,864 per year, or $25.9 per hour.

Sous Chef

Gategroup

Denver, CO • On-site

$65K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 25 days ago

Job description

We're looking for motivated, engaged people to help make everyone's journeys better.
• Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
• Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed.
• Drives the food production effort with the assistance of Food Supervisors
Annual Hiring Range/Hourly Rate:
• $65,000 - 70,000 Per Year
Benefits
• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Commuter benefits
• Employee Discounts
• Free hot healthy meals for unit operations roles
Main Duties and Responsibilities:
  • Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
  • Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations)
  • Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)

  • Orders raw material from storeroom and produces extra meals at last minute as needed
  • Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
  • Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
  • Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
  • Manages daily production of hot and/or cold kitchens for quality and consistency

  • Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
  • Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
  • Monitors daily manpower planning and schedules employees.
  • Responsible for employee retention and reducing employee turnover.
  • Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).

  • Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
  • Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority.
  • Employee must complete all company required training including but not limited to ServSafe
  • Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications
Education:
  • Associates degree in the Culinary Arts or a Culinary Arts certification preferred.

Work Experience:
  • Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
  • Minimum 7 years of experience as a cook required.
  • Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
  • In-flight catering experience or experience in a high-volume food service environment preferred.

Job Skills:
  • Ability to cook meals according to detailed specifications.
  • Ability to work in a fast paced, deadline driven environment.
  • Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
  • Current or previous labor relations experience is a plus, but not required.

  • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
  • Ability to train others required.
  • Must have the ability to give negative and positive feedback to employees on a daily basis.
  • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
  • Strong organizational, analytical, communication and leadership skills required.

  • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
  • Experience with menu design a plus.
  • Basic computer skills required. Working knowledge of Microsoft Office products preferred.

Technical Skills: (Certificates, Licenses and Registration)
  • ServSafe Certified is preferred.

Language / Communication Skills:
  • Must have excellent written and oral communication skills.
  • Bi-lingual in Spanish is a plus.

Job Dimensions
Geographic Responsibility: USA
Type of Employment: Full-Time
Travel %: Yes - Up to 25%
Exemption Classification: Exempt
Internal Relationships: all production areas
External Relationships: airline customers
Work Environment / Requirements of the Job:
  • Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
  • In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
  • Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
  • A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: N/A
Organization Structure
Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations
Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen)
Number of Dotted Line Reports: N/A
Estimated Total Size of Team: Up to 40, varies by unit
Gate Group Competencies Required to be Successful in the Job:
  • Thinking - Information Search and analysis & problem resolution skills

  • Engaging - Understanding others, Team Leadership and Developing People
  • Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively
  • Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position
Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:
  • We treat each other with respect and we act with integrity
  • We communicate and keep each other informed
  • We put our heads together to problem solve and deliver excellence as a team
  • We have passion for our work and we pay attention to the little details

  • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
  • We do what we say we will do, when we say we are going to do it
  • We care about our coworkers, always taking an opportunity to make someone's day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.
For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf
We anticipate that this job will close on:
08/14/2026
For California Residents, please click here to view our California privacy notice.
If you want to be part of a team that helps make travel and culinary memories, join us!

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