Sous Chef

Every interaction at Populus has the power to leave someone inspired, not just by exceptional hospitality, but by a deeper connection to nature, community, and one another. Whether you're welcoming guests, preparing a meal, caring for our spaces, or supporting the team behind the scenes, your work helps bring our mission to life and makes you an essential part of a new species of hospitality.

At Crescent Hotels & Resorts, we believe exceptional hotels begin with exceptional people.

We are seeking a Sous Chef to help lead the culinary operation at one of the country's most innovative lifestyle hotels.

Populus is more than a hotel. It is a destination built with purpose. Inspired by Colorado's Aspen tree and recognized as the nation's first carbon-positive hotel, Populus seamlessly blends inspired architecture, elevated food and beverage experiences, immersive design, sustainability, and community into a hospitality experience unlike any other. Every plate served represents an opportunity to create memorable experiences while honoring our commitment to responsible hospitality.

• Rooted in Nature: We draw inspiration from nature's resilience, stewardship, balance, and long-term thinking.
• Generous: We create value by giving back to our guests, associates, community, and environment.
• Curious: We embrace creativity, innovation, continuous learning, and thoughtful collaboration.
• Brave: We lead with integrity, accountability, transparency, and the courage to challenge convention.

• Competitive compensation based on experience
• Comprehensive benefits for eligible associates and family members
• 401(k) program with company match
• Travel discounts at Crescent-managed properties throughout North America
• Career growth opportunities with a leading hospitality management company
• The opportunity to help shape the culinary identity of one of the most innovative and purpose-driven hotels in the United States

As Sous Chef, you will serve as a key culinary leader, balancing hands-on kitchen execution with operational leadership responsibilities. Approximately 50% of your time will be spent working alongside the team in culinary production, while the remaining 50% will focus on managing the systems, planning, and financial disciplines that drive a successful kitchen operation.

In this role, you will:

• Lead daily kitchen operations to ensure exceptional food quality, consistency, presentation, and guest satisfaction.
• Inspire, coach, and develop culinary team members while fostering a culture of accountability, teamwork, and continuous improvement.
• Establish daily production priorities and ensure kitchen teams are prepared for service, events, and changing business demands.
• Partner with the Executive Chef in menu development, seasonal offerings, specials, and culinary innovation.
• Maintain recipe standards, plating consistency, production schedules, and culinary documentation.
• Review banquet event orders and collaborate with Catering and Events teams to ensure flawless execution and memorable guest experiences.
• Manage inventory, ordering, receiving, and product quality while maintaining strong relationships with vendors and internal partners.
• Monitor food cost, labor cost, waste reduction, and menu performance to support financial objectives.
• Ensure proper food handling, storage, sanitation, HACCP compliance, and workplace safety standards.
• Conduct regular kitchen walkthroughs to maintain cleanliness, organization, efficiency, and operational excellence.
• Lead onboarding and ongoing culinary training programs to support team growth and professional development.
• Support payroll, scheduling, labor planning, inventory management, and administrative responsibilities required to operate a successful kitchen.
• Flex into production and service support whenever operational needs require.
• Perform other responsibilities as assigned.

• 2 years of culinary leadership experience as a Sous Chef or comparable supervisory role in a high-volume, full-service hotel or restaurant environment.
• Experience leading both à la carte and banquet culinary operations preferred.
• Strong knowledge of food cost management, labor planning, inventory controls, recipe costing, and kitchen financial performance.
• Demonstrated ability to coach, develop, and inspire culinary teams.
• HACCP certification and a strong commitment to food safety and sanitation standards.
• Excellent communication, organization, and problem-solving skills.
• Ability to thrive in a fast-paced environment while maintaining exceptional culinary execution.
• Passion for hospitality, sustainability, creativity, and delivering memorable guest experiences.

At Populus, Every Role Is a Stewardship Role

Every decision shapes our guests, our community, and the future of hospitality. Whether creating a memorable dining experience, mentoring a team member, or championing responsible kitchen practices, the impact of your work extends far beyond the plate.

This is an opportunity to do more than lead a kitchen shift.

It is an opportunity to help define a culinary program, influence a destination, inspire a team, and contribute to a hospitality brand with purpose.

At Populus, exceptional food experiences and purposeful hospitality are not competing priorities. They are inseparable.

If you are energized by culinary excellence, team development, operational leadership, and creating meaningful guest experiences while honoring a mission-driven brand, we invite you to help write the next chapter of Populus.

If you're someone who cares deeply about people, takes pride in doing the right thing, stays curious, and enjoys being part of something bigger than yourself, you'll feel at home at Populus. Together, we'll create meaningful experiences that leave our guests, and our world, a little better than we found them

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.