Banquet Sous Chef

Located in the heart of Aspen, Hotel Jerome, Auberge Collection, is one of the great hotels of the American West. The 135-year-old historic landmark, listed in the National Register of Historic Places, offers luxurious, contemporary accommodations and modern amenities that pay homage to the property’s iconic mountain spirit. The hotel’s two luxurious Residential Penthouses offer everything from private elevator entrances to spectacular mountain views.

Sophisticated amenities include the legendary J-Bar, lauded as an Aspen institution;
Michelin Guide-recommended Prospect; the après-ski favorite, the Living Room bar and lounge; the sultry underground speakeasy, Bad Harriet; the award-winning Yarrow spa; state-of-the-art fitness facilities; a ski concierge; and a heated outdoor pool and hot tub overlooking Aspen Mountain.

The targeted compensation range for this full time year round, exempt position is $75,000-$78,000/year. The position offers a competitive compensation package presented by Auberge Collection.

Step into a leadership role where culinary creativity, precision, and passion come together to deliver exceptional banquet experiences. As Banquet Sous Chef, you will play a key role in leading banquet culinary operations, executing elevated dining experiences, and inspiring a high-performing kitchen team. From intimate gatherings to large-scale events, your expertise will help create memorable moments for our guests through thoughtful menus, flawless execution, and exceptional hospitality.

• Partner with the Banquet Chef to develop and execute innovative banquet menus tailored to client preferences, dietary needs, and event themes.
• Lead the preparation, cooking, and presentation of banquet cuisine, ensuring consistency, quality, and adherence to culinary standards.
• Oversee daily banquet kitchen operations, including team scheduling, prep execution, organization, and cleanliness of all work spaces.
• Supervise, mentor, and train culinary team members while fostering a collaborative, high-performance environment and ensuring compliance with food safety and sanitation standards.
• Coordinate closely with Banquets, Events, and Front of House teams to ensure seamless timing and execution of food service aligned with event timelines.
• Maintain exceptional standards of food quality, presentation, and kitchen efficiency during high-volume service periods.
• Conduct regular inspections to ensure compliance with health, sanitation, and safety regulations while maintaining a clean and organized kitchen environment.
• Monitor inventory levels, food costs, and product usage, placing orders as needed to minimize waste and support operational excellence.
• Assist in creating a positive team culture by leading with professionalism, accountability, and a passion for culinary excellence.

• Minimum of 2 years experience as a line cook
• Be able to communicate effectively with co-workers and the management team.
• Must be work clean, organized, delegate, strong work ethic, and sense of urgency.

Benefits Package

The comprehensive benefit package for this position includes paid time off, sick and safe time, Medical, Dental and Vision healthcare plans, 401(k) plans with employer contribution, Health and Flexible Spending Account programs, Employee Assistance Program and Company stay discounts. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Auberge Resorts Aspen Inc is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts Aspen Inc provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts Aspen Inc complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.