Sous Chef - Aspen Mountain Club - Winter

Sous Chef - Aspen Mountain Club - Winter

The Aspen Mountain Club Sous Chef assists 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 Executive Chef and Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Chef de Cuisine. The salary range for this position is $70,000 - $78,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Applications for this position will be accepted until September 13, 2026.

Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts. Assist the Executive Chef 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.

Culinary degree or equivalent work experience required. ServSafe certification required. Minimum 2 years of management experience in a fine dining restaurant environment required. Knowledge of purchasing food and beverage required. 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, Spanish a plus.

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).

Paid Time Off Programs. Paid Leave Programs. Employee Ski Pass and Dependent Ski Passes. Other company perks.