Sous Chef - Winter 25-26

Aspen Skiing Company • Snowmass Village, CO

76d • $27 - $30

About The Position

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine.

Requirements

• Culinary degree or equivalent industry experience required
• 4 years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens required
• Serv Safe certification required
• Excellent written and spoken English skills; Bilingual English/Spanish preferred

Nice To Haves

• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to communicate with restaurant manager as needed to provide menu and pricing information
• Ability to communicate with executive chef regarding the daily inventory and ordering process
• Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter

Responsibilities

• Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager
• Acts as a coach, teacher and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Supervises employees to achieve assigned tasks according to kitchen standards
• Ensure that all daily opening procedures and preparation lists are followed
• Maintain and promote proper food safety and handling protocol using training guidelines
• Communicates discrepancies from standard with the Executive Chef and Restaurant Manager
• Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Expedites preparation of essential items for service; execution of menu items during service
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
• Other duties as assigned

Benefits

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass
• Other company perks

What This Job Offers

• Job Type: Part-time
• Education Level: Bachelor's degree