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Live In Chef Jobs in Colorado (NOW HIRING)

J.F. Shea Family of Companies

$25 - $26/hr

BlueStar is engaged to manage the amenities in the community, the first of which - The Exchange ... Must be role model and able to live our BlueStar core values: * Honesty and Integrity * Respect for ...

Domino's

Pizza Chef(06205) - 2600 East St

Golden, CO · On-site

$15.50/hr

... in the world? And schedules that work with you, not against you? That's right, we live to beat the ... Pizza Chefs earn starting $15.50/hour + cash tips (paid daily!!!) Have experience? Starting hourly ...

Domino's Pizza

Pizza Chef(06205) - 2600 East St

Golden, CO · On-site

$15.50/hr

... in the world? And schedules that work with you, not against you? That's right, we live to beat the ... Pizza Chefs earn starting $15.50/hour + cash tips (paid daily!!!) Have experience? Starting hourly ...

Casa Bonita Denver

Sous Chef

Lakewood, CO

$65K - $75K/yr

Restored to its former glory in 2023, Casa transports guests back to a childlike oasis that is both ... live music, shows, games and memories that will last a lifetime. Our team members have a shared ...

Casa Bonita

Sous Chef

Lakewood, CO · On-site

$65K - $75K/yr

Restored to its former glory in 2023, Casa transports guests back to a childlike oasis that is both ... live music, shows, games and memories that will last a lifetime. Our team members have a shared ...

The Little Nell

Banquet Sous Chef

Aspen, CO

$70K - $80K/yr

In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing ... Also responsible for coordinating staff for banquets and live stations • Responsible for labor ...

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Live In Chef information

See Colorado salary details

$10

$25

$47

How much do live in chef jobs pay per hour?

As of Jul 21, 2026, the average hourly pay for live in 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 are the key skills and qualifications needed to thrive as a Live In Chef, and why are they important?

To thrive as a Live In Chef, you need strong culinary skills, menu planning expertise, and a background in food safety, often supported by culinary school training or chef certifications. Familiarity with kitchen equipment, dietary management software, and inventory systems is typically required. Excellent organizational abilities, discretion, and the capacity to adapt to clients' preferences are standout soft skills for this role. These skills are crucial for delivering high-quality meals, maintaining a harmonious household, and meeting the specific needs of clients in a private setting.

What are live-in chefs?

Live-in chefs are professional cooks who reside at their employer's residence to prepare meals on a full-time basis. They are responsible for planning menus, shopping for ingredients, and cooking daily meals tailored to the household's preferences and dietary requirements. In addition to meal preparation, live-in chefs may also handle kitchen organization, staff management, and special event catering. This arrangement offers families the convenience of personalized, high-quality meals without needing to dine out or cook themselves. Live-in chefs often work for private households, estates, or high-profile individuals.

What are some unique challenges a Live In Chef may face compared to traditional restaurant chefs?

A Live In Chef often navigates the balance between privacy and professionalism, as they work within a client's home and may have to adjust to the household's routines and preferences. Unlike restaurant chefs, they typically manage all aspects of the kitchen, including meal planning, grocery shopping, and maintaining the kitchen's cleanliness. Flexibility is crucial, as schedules can change and dietary needs may shift quickly. Building strong communication and trust with the household is essential for success and long-term satisfaction in this role.

What is the difference between Live In Chef vs Personal Chef?

AspectLive In ChefPersonal Chef
CredentialsCulinary degree, certifications often preferredCulinary training, certifications optional
Work EnvironmentResides on client’s property, works full-timePrepares meals at client’s home, flexible hours
Employer & IndustryLuxury households, private estatesIndividuals, families, small groups
Search & Comparison IntentLooking for full-time, on-site culinary staffSeeking personalized, on-demand meal services

Live In Chefs typically reside on the client’s property, working full-time and providing daily meal preparation. Personal Chefs usually work on a part-time basis, preparing meals in the client’s home without residing there. Both roles require culinary skills, but Live In Chefs often need additional certifications and experience for full-time residence and duties.

What are the most commonly searched types of Chef jobs in Colorado? The most popular types of Chef jobs in Colorado are:
What are popular job titles related to Live In Chef jobs in Colorado? For Live In Chef jobs in Colorado, the most frequently searched job titles are:
What job categories do people searching Live In Chef jobs in Colorado look for? The top searched job categories for Live In Chef jobs in Colorado are:
What cities in Colorado are hiring for Live In Chef jobs? Cities in Colorado with the most Live In Chef job openings:
Live In Chef jobs near you
Infographic showing various Live In Chef job openings in Colorado as of July 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, Culinary

J.F. Shea Family of Companies

Castle Pines, CO • On-site

$25 - $26/hr

Full-time

Medical, Dental, Life, Retirement, PTO

Re-posted 23 days ago

Job description

Employment Status:
Full Time
Pay Range:
$25.00 - $26.00 per hour
Dept.:
The Canyons
The Canyons Castle Pines
The most anticipated new community in the Greater Denver area in decades, The Canyon Castle Pines debuted in Fall 2019. Set south of town along I-25, yet seemingly worlds away from the city, The Canyons is a master plan under the direction of the respected Shea Homes Colorado team. BlueStar is engaged to manage the amenities in the community, the first of which - The Exchange.
Where: Just South of Denver, Colorado
Pay: $25.00 - $26.00 per hour
Benefits:
New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.
Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
Full-Time team members are eligible for 7 paid holidays annually.
Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.
POSITION OVERVIEW:
The Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Sous Chef in the daily operations of the kitchen, including staff supervision. This position reports to the Kitchen Manager.
KEY RESPONSIBILITIES:
  • Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
  • Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
  • Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
  • Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
  • Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resources issues.
  • Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.Assist in appraising the performance of team members, including rewarding and disciplining in the Kitchen Manager's absence.
  • Supervise staff in in alignment with BSRG values, policies and procedures; at times, perform activities of the team members under supervision.Recognize and celebrate team member's success and maintain a sense of humor.
  • Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
  • Represent BSRG in a professional manner with dress and speech.
  • Write regular reports, order guides, production guides, and clean-up guides as needed.
  • Execute budgets on a daily, monthly, and annual basis.
  • Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
  • In the absence of the Executive Sous Chef, the Sous Chef coordinates the functions of the kitchen staff and is responsible for the completion of weekly inventory and labor tracking.
  • Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:
  • Must be highly customer oriented and responsive with high need for closure.
  • Able to work under pressure and balance multiple priorities and assignments.
  • Strong team-building skills including the ability to lead, cooperate, and motivate.
  • Must be role model and able to live our BlueStar core values:
    • Honesty and Integrity
    • Respect for the Individual
    • Teamwork
    • Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma or equivalent preferred.
  • Two years' minimum experience as a Sous Chef, Assistant Chef or Assistant Kitchen Manager (responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant), or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
  • One to two years' supervisory experience preferred.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers Card.
  • Computer literate with working knowledge of Microsoft Office; experience with Excel.
  • Advanced knowledge of food, sanitation, and cost control.
  • Ability to read, analyze, and interpret periodicals specific to the food service industry.
  • Ability to understand the standardized recipe format.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively to groups of customers or team members.
  • Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
  • Ability to envision and implement "out of the box" programs and ideas.
  • Must possess basic computational ability as well as budgetary analysis.
  • Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
  • Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
  • Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
  • Must demonstrate initiative and make independent decisions, based on sound judgment.
  • Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
  • This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:
This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to hear, see, speak clearly and understand the speech of another person (sometimes in a noisy environment), taste and smell, stand and walk for the duration of a work shift, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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