Banquet Sous Chef

Hotel Jerome • Aspen, CO

2d

About The Position

The Banquet Sous Chef leads banquet culinary operations and helps deliver exceptional dining experiences for events ranging from intimate gatherings to large-scale functions. Working with the Banquet Chef, this role develops and executes menus tailored to client preferences, dietary needs, and event themes, and leads the preparation, cooking, and presentation of banquet cuisine. The position oversees daily kitchen operations, including scheduling, preparation, organization, cleanliness, inventory, and food costs. It also supervises, mentors, and trains culinary team members and coordinates with Banquets, Events, and Front of House teams to ensure service is well timed and executed. The role maintains food quality, presentation, efficiency, and compliance with food safety, sanitation, health, and safety standards.

This is a full-time, year-round, exempt position with targeted compensation of $75,000–$78,000 per year. The position is based at Hotel Jerome in Aspen, Colorado.

Requirements

• At least 2 years of experience as a line cook.
• Ability to communicate effectively with coworkers and the management team.
• Ability to work cleanly and stay organized.
• Ability to delegate.
• Strong work ethic and sense of urgency.

Responsibilities

• Partner with the Banquet Chef to develop and execute innovative banquet menus tailored to client preferences, dietary needs, and event themes.
• Lead the preparation, cooking, and presentation of banquet cuisine while ensuring consistency, quality, and adherence to culinary standards.
• Oversee daily banquet kitchen operations, including team scheduling, preparation execution, organization, and workspace cleanliness.
• Supervise, mentor, and train culinary team members; foster a collaborative, high-performance environment and ensure compliance with food safety and sanitation standards.
• Coordinate with Banquets, Events, and Front of House teams to ensure food service timing and execution align with event timelines.
• Maintain food quality, presentation, and kitchen efficiency during high-volume service periods.
• Conduct inspections to ensure compliance with health, sanitation, and safety regulations and maintain a clean, organized kitchen.
• Monitor inventory, food costs, and product usage; place orders as needed to minimize waste and support operations.
• Promote a positive team culture through professionalism, accountability, and a commitment to culinary excellence.

Benefits

• Paid time off
• Sick and safe time
• Medical, dental, and vision healthcare plans
• 401(k) plans with employer contribution
• Health and Flexible Spending Account programs
• Employee Assistance Program
• Company stay discounts
• Competitive compensation package

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed