Sous Chef - On-Mountain Dining - Winter 26-27 at Aspen Snowmass in Aspen or Snowmass Village, CO

Job description

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 to Chef de Cuisine.  This role typically pays between $30.00 and $33.00 per hour. Actual pay will be dependent on skills and experience. Essential Job Functions / Key Job Responsibilities  Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and 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 procedures and preparation lists are followed   Maintain and promote proper food safety and handling protocol using training guidelines  Communicates discrepancies from standard with the Executive Chef and 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 Education & Experience Requirements    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   Knowledge, Skills & Abilities    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 baking, broiling, grilling, sauté, roasting, blanching and more   Proficient experience in guest facing roles   Strong analytical and problem-solving skills   Excellent time management skills   Ability to manage difficult or emotional situations whether they be customer or employee related   Ability to lead people   Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks   Ability to engage with customers in a positive and helpful manner   Ability to communicate with restaurant manager as needed to provide menu and pricing information   Ability to communicate with executive chef regarding the daily inventory and ordering process   Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter   Work Environment & Physical Demands Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time  Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces   Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance  Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits:  Enrollment dates differ across the various programs.