Banquet Sous Chef - The Little Nell

Aspen Skiing Company•Aspen, CO

6h•$70,000 - $80,000•Onsite

About The Position

The Banquet Sous Chef works in unison with the Banquet Manager, Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Banquet Chef.

Requirements

Culinary Degree or Equivalent preferred
5 years of progressive experience in culinary operations required
4 years of experience in culinary management with at least 2 years as Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant required
Extensive knowledge of culinary techniques, food preparation, and kitchen operations
Strong leadership and team management skills, including training and mentoring staff
Ability to develop and execute creative, high-quality menus while maintaining cost control
Proficiency in food safety, sanitation regulations, and HACCP standards
Proficient in fundamental math and accounting skills
Strong organizational and time management skills to handle multiple tasks efficiently
Familiar with hotel fire and safety procedures, assisting in emergency and security procedures as directed by Planning Committee
Experience in inventory management, ordering, and vendor relations
Ability to monitor food and labor costs while optimizing kitchen efficiency
Excellent problem-solving skills to address kitchen challenges and service issues
Strong communication and collaboration skills to work with other departments
Ability to thrive in a fast-paced, high-pressure kitchen environment
Experience with banquet and event catering, ensuring seamless execution
Knowledge of kitchen equipment maintenance and troubleshooting
Proficiency in Microsoft Office and kitchen management software
Ability to adapt to changing menus, dietary restrictions, and guest preferences
Passion for culinary innovation and staying updated on industry trends

Responsibilities

Assist the Executive Banquet Chef in all areas of menus and food related operations
Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs
Assist in creation of weekly schedule for banquet culinary department
Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations
Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
Responsible for after function break down, dissemination and salvage of leftover foods
Writing and monitoring daily production lists
Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date
Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product
Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly
Other duties as assigned