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Internship Sous Chef Jobs in Colorado (NOW HIRING)

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Internship Sous Chef information

See Colorado salary details

$23.2K

$53K

$72.6K

How much do internship sous chef jobs pay per year?

As of Aug 23, 2026, the average yearly pay for internship sous chef in Colorado is $52,990.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,200.00 and $61,700.00 per year, depending on experience, location, and employer.

What is an internship sous chef?

Internship Sous Chefs are culinary students or recent graduates who work under the supervision of experienced chefs, particularly the sous chef, to gain hands-on experience in a professional kitchen. They assist with food preparation, cooking, and plating, while learning important kitchen operations, safety standards, and teamwork. The internship helps them develop their culinary skills, understand kitchen hierarchy, and prepare for future roles in the culinary industry. This position is typically temporary and serves as a stepping stone to more advanced culinary positions.

What does an internship sous chef do?

As an Internship Sous Chef, you’ll assist with food preparation, learn to manage kitchen stations, and support the Executive and Head Chefs during service. You’ll often be given the opportunity to lead smaller teams, help with inventory, and contribute to menu planning. This exposure not only builds your technical cooking skills but also teaches you about kitchen operations, time management, and leadership. The role is hands-on and fast-paced, providing valuable on-the-job experience and networking opportunities that are essential for advancing in the culinary industry.

What are the key skills and qualifications needed to thrive as an internship sous chef?

To thrive as an Internship Sous Chef, you need a solid foundation in culinary techniques, food safety, and kitchen organization, typically supported by culinary school coursework or a related qualification. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is often expected. Strong teamwork, adaptability, and effective communication are vital soft skills for collaborating with kitchen staff and handling fast-paced environments. These skills ensure efficient kitchen operations, consistent food quality, and a positive team atmosphere crucial for success in a culinary setting.

What is the difference between Internship Sous Chef vs Line Cook?

AspectInternship Sous ChefLine Cook
CredentialsBasic culinary training, sometimes a culinary degree or certificationHigh school diploma or equivalent, culinary training often preferred
Work EnvironmentKitchen, under supervision, learning roleKitchen, executing specific station tasks
Employer UsageTraining position in restaurants or hotelsFull-time staff in restaurant kitchens
Search/Comparison IntentUnderstanding training roles vs operational roles

The Internship Sous Chef is a training position designed for aspiring chefs to gain experience under supervision, often involving learning and development. In contrast, a Line Cook is a more experienced role responsible for preparing dishes on a specific station. While both work in the kitchen environment, the internship focuses on education and skill-building, whereas the line cook role emphasizes executing daily kitchen operations.

What are the most commonly searched types of Sous Chef jobs in Colorado?

The most popular types of Sous Chef jobs in Colorado are:

What are popular job titles related to Internship Sous Chef jobs in Colorado?

For Internship Sous Chef jobs in Colorado, the most frequently searched job titles are:

What job categories do people searching Internship Sous Chef jobs in Colorado look for?

The top searched job categories for Internship Sous Chef jobs in Colorado are:

What cities in Colorado are hiring for Internship Sous Chef jobs?

Cities in Colorado with the most Internship Sous Chef job openings:

Internship Sous Chef jobs near you

Restaurant Sous Chef

Royal Gorge Route Railroad

Canon City, CO • On-site

$90K - $100K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 4 days ago

Job description

Description:
Sous Job Description
Reports To: Chef de Cuisine
FLSA Status: Full-time Salaried, non-exempt
Prepared By: HR Director
Prepared Date: 7/21/26
Compensation: $90,000-$100,000/yr
Benefits
  • Employer-paid medical, dental, and vision insurance for employees and eligible dependents
  • 8% employer 401(k) match, fully vested
  • Generous paid time off beginning on your first day
  • Relocation assistance for exceptional candidates
  • Professional development and industry conference opportunities
  • Complimentary and discounted Royal Gorge Route Railroad experiences
  • Employee dining discounts at Antithesis
  • Employee lodging discounts at Royal Gorge properties
  • Employee housing available

About Us:
Welcome to old-world grandeur with comfy, sumptuous updates that celebrate the spirit of good times, delicious food and great friends. We've designed a space and a place where top-rated, lively dining experiences unfold, inside and out. This is where people connect and indulge in every detail, every moment - in a truly special, historic destination, in total comfort and style.
Launching in August of 2026, our brand new Antithesis restaurant lives within the historic Royal Gorge Mansion (formerly the Robison Mansion, built it in the 1880s). Located in the Royal Gorge Region, Colorado (Cañon City), situated north of Westcliffe and east of Salida, Antithesis and the Royal Gorge Mansion are perfectly positioned at the mouth of THE Royal Gorge canyon on a pristine historic 4-acre property enclosed by a stunning circa-1880 iron fence with upwards of 80 trees, an historic fountain surrounded by cozy firepits and beautifully maintained grounds.
Summary: A Sous Chef is responsible for running a specific section of the kitchen and ensuring that dishes are prepared to the highest standards. This role requires culinary expertise, leadership, and the ability to work efficiently under pressure.
Essential Job Duties
  • Manage a designated station (e.g., grill, pastry, sauté, garde manger) during service
  • Prepare, cook, and present dishes according to recipes and quality standards
  • Train new staff such as cook interns
  • Maintain cleanliness and organization of the workstation
  • Monitor stock levels and place orders for ingredients as needed
  • Ensure compliance with food safety and hygiene regulations
  • Collaborate with the Sous Chef and Executive Chef on menu development
  • Control portion sizes and minimize waste to maintain profit margins
  • Other duties as assigned by management

Education/Minimum Requirements
  • Culinary degree or equivalent professional experience
  • Proven experience in a similar role (2-3 years)

Knowledge/Skills/Abilities
  • Culinary degree or equivalent professional experience
  • Proven experience in a similar role (2-3 years)
  • Strong knowledge of cooking techniques and kitchen equipment
  • Excellent time management and multitasking abilities
  • Leadership and team coordination skills
  • Attention to detail and commitment to quality
  • Familiarity with food safety standards and kitchen sanitation
  • Food safety certification

Working Conditions
  • Fast-paced kitchen setting in restaurants and catering services
  • Exposure to heat, steam, and kitchen noise
  • Requires physical stamina and ability to stand for long periods
  • Minimum 50-hour work week

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