Senior Sous Chef $100,000 to $110,000/ Year

Senior Sous Chef

The Senior Sous Chef supports the Executive Sous Chef in the daily execution and supervision of culinary operations across all outlets and banquet functions. This role is responsible for ensuring consistent food quality, adherence to established recipes and standards, and efficient kitchen execution during service. The Senior Sous Chef acts as a hands-on leader, directly overseeing line-level operations, coaching and developing culinary team members, and maintaining a disciplined, organized, and professional kitchen environment. The Senior Sous Chef is expected to lead by example, drive accountability on the line, and ensure proper execution of prep, production, and service while supporting cost controls, food safety standards, and team development.

Essential Job Functions

• Support the Executive Sous Chef in the daily operation of all culinary outlets and banquet functions, ensuring smooth and efficient kitchen execution.
• Act as the primary on-the-ground leader during service, directly supervising line operations and ensuring timely, high-quality food production.
• Execute menus, recipes, plating standards, and portion control with consistency across all outlets and events.
• Lead pre-shift meetings, communicate daily priorities, and ensure team readiness for service based on business levels and BEOs.
• Oversee daily prep, production, and station organization to ensure proper setup, pars, and readiness for service.
• Monitor ticket times and flow of service, proactively adjusting staffing and station support to maintain efficiency.
• Step into any station as needed to support operations and maintain service standards during peak periods.
• Train, coach, and develop line cooks, prep cooks, and stewards; provide real-time feedback and enforce accountability.
• Reinforce kitchen SOPs, standards, and expectations, ensuring compliance with company policies and professional conduct.
• Conduct regular line checks to ensure food quality, presentation, temperature, and consistency meet established standards.
• Maintain strict adherence to food safety, sanitation, and ServSafe standards, including proper labeling, storage, and temperature logs.
• Assist in inventory management, including receiving, storage, rotation (FIFO), and minimizing waste and spoilage.
• Support cost control efforts by maintaining portion control, reducing waste, and ensuring efficient use of product.
• Collaborate with the Executive Sous Chef on scheduling needs, staffing levels, and shift coverage to align with business demands.
• Ensure proper communication and coordination with front-of-house, banquets, and events teams for seamless execution.
• Support banquet execution by overseeing prep, timing, plating, and quality during events and group functions.
• Identify operational inefficiencies and provide feedback or solutions to improve workflow, productivity, and team performance.
• Maintain cleanliness, organization, and safety standards across all kitchen and storage areas at all times.
• Act as Manager on Duty for the kitchen in the absence of the Executive Sous Chef, ensuring continuity of leadership and operations.

Education/Experience

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from culinary institute with 2 years of practical experience or 5 years cooking experience in fine dining with 2 years as supervisor.

Requirements

• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.
• Kitchen terminology required.
• Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

Physical Demands

• Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods.
• Must be able to stand and walk for the majority of an 8-hour shift or longer.
• Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
• Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
• Ability to lift and carry up to 30 lbs. regularly and push or pull carts and equipment up to 150 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Work Environment

• Energetic environment where multiple tasks are being performed at the same time.
• Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
• Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.

Benefits

• One free meal in the employee dining room per shift for all service professionals
• Full-time and part-time service professionals are eligible for discounted rates at all Salamander properties
• Full-time and part-time service professionals are eligible for free gym usage
• Free onsite parking
• Free ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus
• 50% discount on food and beverage for service professionals in the restaurant
• 25% discount off food and non-alcoholic beverages in the café
• We-cycle program located on-site
• Monthly service professional recognition program
• Eligible for employee referral benefits
• Annual recognition program with a live DJ and raffles
• Winter discounted rate employee housing may be available
• Dark blue jeans are the dress code
• Service Professional pet policy
• Discounted tennis and pickleball rates
• Hiking trails located directly on-site
• White water rafting outing

Summer Activities

• Hike to Crater Lake, the Ute and Hanging Lake
• Bus, Hike or Cycle to Maroon Bells
• The Rodeo In Snowmass Village, Wednesday Evenings
• Mountain Biking on Snowmass or Aspen Mountains
• Attend a free summer concert in Snowmass on Thursday evenings
• Ride the Gondola to the top of Aspen or Snowmass Mountain
• Attend a classical music concert at the Benedict Music Tent
• Fly Fishing
• Horseback riding
• White water rafting
• ATV excursion
• Attend a show at the Wheeler Opera House
• Visit the Historical Society and learn about Aspen's past

Winter Activities

• Ski/Snowboard on Snowmass, Buttermilk, Aspen Highlands, Aspen Mountain (Ajax)
• Snowshoe
• Skin on Ajax in the evening, or in the morning/afternoon/evening at Buttermilk and Snowmass
• Ride the Gondola to the top of Aspen or Snowmass Mountain

Receipt and Acknowledgement

I acknowledge and understand that:

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation