Executive Banquet Chef $105,000-$115,000

Salamander Hospitality, Llc•Aspen, CO

122d•$105,000 - $115,000

About The Position

Aspen Meadows Resort is seeking a skilled and driven Executive Banquet Chef to support the Executive Chef in overseeing all culinary operations across the property, with a strong focus on banquets and multi-outlet service. As the second-in-command in the kitchen, the Banquet Chef plays a critical leadership role—ensuring smooth daily operations, mentoring kitchen staff, maintaining high culinary standards, and executing exceptional food experiences for our diverse range of events and dining venues. This is a hands-on leadership role ideal for an experienced, creative, and organized culinary professional ready to thrive in a luxury resort environment.

Requirements

Culinary degree preferred; minimum of 6–8 years of progressive experience in high-volume kitchens, including at least 1–2 years in a senior sous or similar leadership role within a luxury resort, hotel, or fine dining setting.
Extensive proficiency in classical and modern cooking techniques across diverse cuisines, butchery, sauces, stocks, garde manger, and plating design.
Thorough understanding of kitchen operations, food safety standards (HACCP), cost control, inventory, and food trends.
Physically able to lift up to 50 lbs. and work on your feet for extended periods.
Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
Proficient in recipe scaling, kitchen math, and inventory management tools. Must demonstrate strong mathematical skills for recipe scaling, portioning, and inventory control. Proficiency in culinary terminology and kitchen operations is essential.
Experience with food ordering, production scheduling, and back-of-house software systems.

Responsibilities

Support the Executive Chef in managing and mentoring the culinary team across all outlets and banquets.
Assist in recruiting, training, and developing line cooks, prep cooks, and stewards.
Lead by example in culinary execution, kitchen organization, and professional conduct.
Promote teamwork and a positive, inclusive work environment.
Assist in scheduling and labor management based on forecasted business needs.
Oversee day-to-day kitchen operations, including prep, production, line service, and banquet event execution.
Ensure consistent quality, presentation, and timeliness of all menu items.
Maintain culinary standards and uphold cleanliness and organization in all back-of-house areas.
Collaborate on menu development, recipe testing, and seasonal updates for banquets and restaurant outlets.
Work collaboratively with front-of-house teams to ensure exceptional guest experiences.
Assist in the execution of banquet events, weddings, and high-profile gatherings.
Coordinate culinary logistics and staffing for events in collaboration with Event Services and Conference teams.
Actively participate in BEO meetings, ensuring timely communication of culinary needs and staffing plans
Support the Executive Chef in managing food and labor costs within budget.
Leverage inventory and ordering systems to streamline procurement and reduce excess.
Ensure proper portion control and adherence to standard recipes.
Assist with budgeting, forecasting, and monthly reporting as needed.

Benefits

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment.
Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment.
401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours.
Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.

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