Sous Chef

23h23 hours ago

Aspen Skiing Company

Mammoth Lakes, US · Full-time · $71,000 – $80,000

About this role

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. The Sous Chef assists the Executive Chef in managing kitchen operations, ensuring smooth service and high-quality food production at the Limelight Mammoth location.

Day-to-day responsibilities include supervising and coordinating kitchen staff, monitoring food quality and presentation, and maintaining inventory control to minimize waste. The Sous Chef also cooks and prepares food to order, works as an active participant on the service line, and enforces kitchen safety and sanitation practices.

This role reports to the Executive Chef and works closely with line staff to develop, train, and coordinate assigned tasks. The Sous Chef steps in to lead the kitchen during the Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks.

This position offers the opportunity to contribute to menu planning, recipe development, and seasonal adjustments alongside the Executive Chef. The salary range for this position is $71,000 - $80,000, and all salaried roles are eligible for bonus.

Requirements

Culinary degree or equivalent work experience required
ServSafe certification required
5 years of culinary leadership experience required
Proficient knowledge of purchasing food and beverage
Proficient 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

Responsibilities

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 meet restaurant 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
Act as restaurant chef in the absence of the Executive Chef
Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
Cook and prepare food to order and work as an active participant on the service line as required

Benefits

Salary range of $71,000 - $80,000
Eligible for bonus as a salaried role
Opportunity to work with a contemporary hotel brand in a unique mountain location