Sous Chef - Winter 25-26

Aspen Skiing Company•Aspen or Snowmass Village, CO

2d•$28 - $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. Applications for this position will be accepted until January 20, 2025. This role typically pays between $27.50 and $30.00 per hour. Actual pay will be dependent on skills and experience.

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
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