Banquet Sous Chef

Responsibilities

• Assist the Banquet Chef in all areas of menus and food related operations
• Oversee kitchen management organization and coordinate staff for banquets and live stations
• Manage labor analysis, food costs, and achievement of annual culinary labor budgets
• Assist in creating weekly schedules for the banquet culinary department
• Train and develop staff on equipment use, hotel orientation, and culinary regulations
• Manage inventory of china, glass, silver, and event equipment
• Oversee food purchasing, inventory, and FIFO storage organization
• Monitor daily production lists, change logs, and event reports (BEOs)
• Maintain equipment and sanitation standards in all food production and service areas

Requirements

• 4 years of progressive experience in culinary operations
• 2 years of culinary management experience
• At least 1 year as a Sous Chef in a luxury hotel or multi-outlet restaurant
• Extensive knowledge of culinary techniques and kitchen operations
• Proficiency in food safety, sanitation regulations, and HACCP standards
• Strong leadership and team management skills
• Ability to work in a fast-paced, high-pressure environment
• Proficiency in Microsoft Office and kitchen management software

Preferred Qualifications

• Culinary Degree or equivalent

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 wine and culinary programs.