Sous Chef Mountain Dining - Winter

• Full-time
• Job Location:
  
  Multiple Locations
• Budgeted Pay Rate: $30.00
• Job category:
  Food and Beverage
• Season:
  Winter 2026-27
• Job Classification:
  Full-Time Seasonal

With roots dating back to 1946, Aspen Skiing Company, a division of Aspen One , owns andoperatesfour mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk.

Inspired by place, united by purpose, defined by you,Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation.

Aspen Skiing Company also owns andoperatesthe award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets.

Aspen Snowmassencompasses 5,680 acresof skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit  or follow @aspensnowmass on Instagram and Facebook.

Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the noti, ,,,  &  domains.

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards.

This position will require full coverage of the Chef’s responsibilities during their absence.

This position reports toChef de Cuisine.

Applications for this position will be accepted until October 1, 2026 for the  Winter Season.

This role typically pays between $30.00 and $33.00 per hour. Actual pay will be dependent on skills and experience.

• Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chefand Restaurant Manager
• Acts as a coach, teacher and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Supervises employees to achieve assigned tasks according to kitchen standards
• Ensure that all daily opening procedure sand preparation listsare followed
• Maintain and promote proper food safety and handling protocol using training guidelines
• Communicates discrepancies from standard with the Executive Chefand Restaurant Manager
• Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Expedites preparation of essential items for service; execution of menu items during service
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
• Other duties as assigned

• Culinary degree or equivalent industry experience required
• 4 years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens required
• Serv Safe certification required

• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include…