Sous Chef - On-Mountain Dining - Winter 26-27

Aspen Skiing Company•Snowmass Village, CO

11d•$30 - $33

About The Position

The Sous Chef maintains smooth kitchen operations during an assigned shift, ensures food is prepared according to the Chef’s specifications, and trains employees to hotel and kitchen standards. The role provides full coverage of the Chef’s responsibilities during the Chef’s absence and reports to the Chef de Cuisine. The position typically pays $30.00–$33.00 per hour, with actual pay dependent on skills and experience. This is a seasonal full-time role for Winter 2026–27.

Requirements

Culinary degree or equivalent industry experience.
Four years of progressive culinary experience, including supervision or management of employees in a variety of commercial or professional kitchens.
ServSafe certification.
Ability to ski or ride at an intermediate level for employees of ski-in/ski-out restaurants in winter.
Proficient knowledge and experience in training and developing culinary staff.
Proficient knowledge of purchasing and high-volume production.
Knowledge of food handling, safety, and other restaurant guidelines.
Knowledge of Microsoft Office Suite.
Proficient written and verbal English communication skills.
Proficient knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Proficient experience in guest-facing roles.
Strong analytical and problem-solving skills.
Excellent time management skills.
Ability to manage difficult or emotional situations involving customers or employees.
Ability to lead people and adapt quickly to stressful circumstances, process changes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to communicate menu and pricing information with the Restaurant Manager as needed.
Ability to communicate with the Executive Chef about daily inventory and ordering.

Nice To Haves

Spanish language skills.

Responsibilities

Assist the unit chef with kitchen operations as directed by the Executive Chef and Restaurant Manager.
Coach, teach, and train culinary employees.
Act as restaurant chef as needed to ensure smooth and efficient kitchen operations.
Supervise employees and ensure assigned tasks meet kitchen standards.
Ensure daily opening procedures and preparation lists are followed.
Maintain and promote proper food safety and handling protocols using training guidelines.
Communicate discrepancies from standards to the Executive Chef and Restaurant Manager.
Ensure cleanliness of kitchen production, walk-in, and storage areas.
Expedite preparation of essential items and execution of menu items during service.
Oversee daily kitchen closing and cleaning procedures, including walk-ins and freezers.
Assist the Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, and managing line cooking.
Perform other duties as assigned.