Executive Sous Chef

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Full Time Regular Aspen, CO, US 1 Attachments

4 days ago Requisition

Salary Range: $ To $ Annually

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations, ensuring consistent food quality, operational excellence, and financial accountability across all outlets and banquet functions. This role is responsible for leading kitchen teams, executing menus, maintaining food safety and sanitation compliance, and driving labor and food-cost controls while fostering a positive, professional kitchen culture.

• Act as the primary support to the Executive Chef in the day-to-day management of all culinary operations.
• Ensure consistent execution of menus, recipes, plating, and portion control across all outlets and events.
• Lead kitchen operations in the absence of the Executive Chef, assuming full responsibility when required.
• Oversee preparation, cooking, and presentation of food to ensure quality, freshness.
• Supervise, train, coach, and mentor all kitchen staff, including sous chefs, line cooks, and stewards.
• Enforce kitchen SOPs, food safety standards, and professional conduct at all times.
• Participate in hiring, onboarding, scheduling, performance evaluations, and corrective action processes.
• Assist in managing food cost, labor cost, and waste control in alignment with budgeted targets.
• Support inventory management, ordering, and proper storage to minimize loss and spoilage.
• Review prep levels and production planning to align with forecasted business volumes.
• Coordinate with banquet, events, and F&B leadership to ensure flawless execution of group and catering events.
• Oversee banquet food preparation, timing, and quality during service.
• Ensure staffing, prep, and production levels are appropriate for event size.
• Maintain Serv Safe standards, cleanliness, and organization throughout all kitchen areas.
• Conduct regular line checks, temperature logs, and sanitation audits.

• 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.

• 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.
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

• 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.

• 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.

I acknowledge and understand that:

• Receipt of the job…