Sous Chef - Element 47

The Little Nell•Aspen, CO

2d•$70,000 - $80,000•Onsite

About The Position

Position Summary The Sous Chef assists in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The budgeted salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until December 28, 2025.

Requirements

Culinary degree or equivalent work experience required
ServSafe certification required
5 years of culinary experience required
Proficient knowledge of purchasing food and beverage
Proficient knowledge of high-volume production
Familiarity with menu costing, inventory, and ordering
In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
Strong understanding of food safety regulations and sanitation standards
Excellent leadership and team management skills for supervising kitchen staff
Strong time management skills, with the ability to work under pressure and multitask effectively
Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
Ability to maintain a high level of quality control and consistency in food preparation and presentation
Ability to understand written and spoken English, Spanish a plus

Responsibilities

Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
Act as restaurant chef in the absence of Chef de Cuisine
Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
Maintain and promote proper food safety and handling protocols
Communicate with Chef de Cuisine regarding the daily inventory and ordering process
Cook and prepare food to order
Work as an active participant on the service line as required
Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas
Other duties as assigned