Executive Sous Chef $120,000 to $130,000/ Year

Salamander Hospitality, Llc • Aspen, CO

5d • $120,000 - $130,000

About The Position

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations, ensuring consistent food quality, operational excellence, and financial accountability across all outlets and banquet functions. This role is responsible for leading kitchen teams, executing menus, maintaining food safety and sanitation compliance, and driving labor and food-cost controls while fostering a positive, professional kitchen culture.

Requirements

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from culinary institute with 2 years of practical experience or 5 years cooking experience in fine dining with 2 years as supervisor.
• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.
• Kitchen terminology required.
• Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

Responsibilities

• Act as the primary support to the Executive Chef in the day-to-day management of all culinary operations.
• Ensure consistent execution of menus, recipes, plating, and portion control across all outlets and events.
• Lead kitchen operations in the absence of the Executive Chef, assuming full responsibility when required.
• Oversee preparation, cooking, and presentation of food to ensure quality, freshness.
• Supervise, train, coach, and mentor all kitchen staff, including sous chefs, line cooks, and stewards.
• Enforce kitchen SOPs, food safety standards, and professional conduct at all times.
• Participate in hiring, onboarding, scheduling, performance evaluations, and corrective action processes.
• Assist in managing food cost, labor cost, and waste control in alignment with budgeted targets.
• Support inventory management, ordering, and proper storage to minimize loss and spoilage.
• Review prep levels and production planning to align with forecasted business volumes.
• Assist in menu costing, recipe development.
• Coordinate with banquet, events, and F&B leadership to ensure flawless execution of group and catering events.
• Oversee banquet food preparation, timing, and quality during service.
• Ensure staffing, prep, and production levels are appropriate for event size.
• Maintain ServSafe standards, cleanliness, and organization throughout all kitchen areas.
• Conduct regular line checks, temperature logs, and sanitation audits.

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, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 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.
• Applications for all positions are accepted on an ongoing basis.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED