Banquet Sous Chef The Little Nell

Position Summary 
The Banquet Sous Chef works in unison with the Banquet Manager Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine cleanliness communication food and labor cost management professionalism & innovation. This position reports to the Banquet Chef. 

The salary range for this position is $70000 - $80000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until May 10 2026. To view and apply directly to The Little Nell hotel career site please follow this link: Aspen Skiing Company Banquet Sous Chef - The Little Nell SmartRecruiters

Essential Job Functions/Key Job Responsibilities
    Assist the Banquet Chef in all areas of menus and food related operations
    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
    Responsible for labor analysis and breakdown and assisting with the formulation and achievement of the annual culinary labor budget including controlling food and labor costs
    Assist in creation of weekly schedule for banquet culinary department
    Training and development of staff including proper use of equipment hotel orientation and culinary rules and regulations
    Responsible for organization and quantity of china glass silver and any equipment needed to execute an event including tents and scullery
    Responsible for food inventories food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
    Responsible for after function break down dissemination and salvage of leftover foods
    Writing and monitoring daily production lists
    Reviews daily all change logs event reports and updates BEOs accordingly and ensures that other affected culinary departments are up to date
    Responsible for all systems in banquet operations: ordering scheduling payroll production and quality of product
    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins dry storage and loading dock areas clean and orderly
    Other duties as assigned

Qualifications :

Education & Experience Requirements 
    Culinary Degree or Equivalent preferred
    4 years of progressive experience in culinary operations required
    2 years of experience in culinary management with at least 1 year as Sous Chef in a luxury hotel or multi-outlet restaurant required

Knowledge Skills & Abilities  
    Extensive knowledge of culinary techniques food preparation and kitchen operations
    Strong leadership and team management skills including training and mentoring staff
    Ability to develop and execute creative high-quality menus while maintaining cost control
    Proficiency in food safety sanitation regulations and HACCP standards
    Proficient in fundamental math and accounting skills
    Strong organizational and time management skills to handle multiple tasks efficiently
    Familiar with hotel fire and safety procedures assisting in emergency and security procedures as directed by Planning Committee
    Experience in inventory management ordering and vendor relations
    Ability to monitor food and labor costs while optimizing kitchen efficiency
    Excellent problem-solving skills to address kitchen challenges and service issues
    Strong communication and collaboration skills to work with other departments
    Ability to thrive in a fast-paced high-pressure kitchen environment
    Experience with banquet and event catering ensuring seamless execution
    Knowledge of kitchen equipment maintenance and troubleshooting
    Proficiency in Microsoft Office and kitchen management software
    Ability to adapt to changing menus dietary restrictions and guest preferences
    Passion for culinary innovation and staying updated on industry trends

Additional Information :

Work Environment & Physical Demands
   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)

Job Benefits 
This position is categorized as a regular full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.  
   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

Remote Work :

No

Employment Type :

Full-time