Banquet Junior Sous Chef - Limelight Boulder

Limelight Hotels•Boulder, CO

15h•$25 - $30

About The Position

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected] , aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Banquet Junior Sous Chef supports the Sous Chef in overseeing banquet kitchen operations, ensuring food is prepared and presented according to restaurant and F&B standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Banquet Sous Chef. The pay range for this position is $25.00 to $30.00 per hour; actual pay will be dependent on budget and experience. Job Posting Deadline Applications for this position will be accepted until February 1, 2026.

Requirements

Culinary school graduate and/or 3 years of progressive experience in a professional kitchen preferred
ServSafe or similar food safety course certification is preferred
Prior work experience in a variety of commercial/professional kitchen required
Proficient knowledge in guest service
Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching
Proficient knowledge of Microsoft Office or similar computer programs
Capable of making sound judgments in fast-paced or emergency situations
Ability to lead and manage others
Ability to train and develop others
Excellent written and spoken English required, bilingual in English/Spanish a plus

Responsibilities

Responsible for the safe handling of food product according to applicable health codes and laws
Maintains a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
Prepares & serves food items according to chef specifications
Assists in the daily preparation of task lists to ensure items are ready for service
Supervises and assists with training new employees as requested by Restaurant Chef and Sous Chef
Supervises storage of food deliveries, looking to ensure adequate food quality and shelf life
Works any food station within the restaurant with a high degree of competency and consistency
Reports any problems with food product, kitchen equipment or work area to a Chef/Sous chef
Interacts with guests during service, if working in a servery restaurant; engages and correct issues as they arise
Ensures that Manager is aware of guest comments and concerns
Safely uses a knife, able to demonstrate consistency with knife cuts, and able to teach others
Safely operates and can train others on the operation of various kitchen equipment including ovens, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
Other duties as assigned