Sous Chef - Limelight Ketchum
About The Position
Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). The Sous Chef assists the Chef de Cuisine 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.
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
Nice To Haves
- 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
Benefits
- Health, Dental and Vision Insurance Programs
- Flexible Spending Account Programs
- Life Insurance Programs
- Paid Time Off Programs
- Paid Leave Programs
- 401(k) Savings Plan
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
