Banquet Chef

Responsibilities

• Lead and manage the kitchen team during banquet events
• Oversee food preparation and cooking for large-scale banquet events
• Collaborate with banquet managers and event coordinators to plan menus
• Maintain high standards of food safety and sanitation
• Monitor inventory and manage ordering of kitchen supplies
• Develop and innovate banquet menus aligned with seasonal trends
• Handle administrative duties including payroll, scheduling, and inventory
• Train and mentor kitchen staff on techniques and hygiene
• Ensure cost control through waste reduction and portion control

Requirements

• 5 years of progressive experience in culinary operations
• 4 years of culinary management experience
• At least 2 years as Executive Sous Chef in a luxury hotel or multi-outlet restaurant
• Culinary Degree or equivalent experience preferred
• Proficient knowledge of culinary techniques and food presentation
• Strong understanding of food safety and sanitation standards
• Ability to work flexible hours including evenings, weekends, and holidays

Preferred Qualifications

• Experience in creating and executing large-scale banquet menus for diverse events
• Creative flair in menu development
• Strong problem-solving skills in high-pressure environments

Benefits

• Health, Dental, and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off and Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes

About the Company

The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, and renowned dining. As a Relais & Châteaux resort, it is consistently recognized for its award-winning culinary programs.