Sous Chef - Element 47

4w1 month ago

Aspen Skiing Company

Aspen, US · Full-time · $70,000 – $80,000

About this role

The Sous Chef at Element 47 assists in managing kitchen operations, ensuring smooth service and high-quality food production at The Little Nell, Aspen's renowned Five-Star ski-in/ski-out hotel. This position supports the Executive Chef in maintaining the restaurant's celebrated dining standards.

Day-to-day responsibilities include supervising and training kitchen staff, enforcing food safety standards, and managing inventory to minimize waste. The Sous Chef also steps in as lead chef during the Chef de Cuisine's absence, ensuring consistent execution of culinary tasks.

The Little Nell is a Relais & Châteaux resort with award-winning wine and culinary programs, two restaurants, three bars, and a speakeasy. The Sous Chef works within this dynamic environment, contributing to a team dedicated to personalized service and exceptional dining experiences.

This salaried role is eligible for bonus, offering financial growth alongside professional development. As part of a Wine Spectator Grand Award-winning restaurant, the Sous Chef contributes to a legacy of excellence at The Little Nell, with future expansion to Rockefeller Center providing new horizons.

Requirements

Ability to supervise and coordinate kitchen staff during all shifts.
Knowledge of menu planning, recipe development, and seasonal adjustments.
Experience with inventory control, ordering supplies, and food storage management.
Familiarity with kitchen safety and sanitation practices and health regulation compliance.
Proven ability to step in as lead chef and manage kitchen operations independently.
Skill in training, developing, and coordinating line staff.
Strong understanding of food quality and presentation standards for fine dining.
Experience in a fine dining or luxury hotel environment.

Responsibilities

Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts.
Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments.
Monitor food quality and presentation to ensure it meets the restaurant's 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 and cleanliness standards.
Act as restaurant chef in the absence of the Chef de Cuisine.
Develop, train, supervise, and coordinate with line staff to achieve assigned tasks.
Maintain and promote proper food safety and handling practices.

Benefits

Eligibility for bonus as a salaried role.
Opportunity to work at a Five-Star, Five-Diamond resort with award-winning wine and culinary programs.
Part of a prestigious Relais & Châteaux property.
Contribute to a restaurant consistently recognized with Wine Spectator Grand Award honors.