Banquet Sous Chef - The Little Nell

About the role

The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town.

Responsibilities

• Assist the Banquet Chef in all areas of menus and food related operations
• Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
• Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs
• Aid in creation of weekly schedule for banquet culinary department
• Train and develop staff, including, proper use of equipment, hotel orientation and culinary rules and regulations
• Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
• Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
• Responsible for after function break down, dissemination and salvage of leftover foods
• Write and monitor daily production lists
• Review daily all change logs, event reports and update BEO’s accordingly, and ensure that other affected culinary departments are up to date
• Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product
• Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly
• Other duties as assigned

Qualifications

• Culinary Degree or Equivalent preferred
• 4 years of progressive experience in culinary operations required
• 2 years of experience in culinary management with at least 1 year as Sous Chef in a luxury hotel or multi-outlet restaurant required
• Extensive knowledge of culinary techniques, food preparation, and kitchen operations
• Strong leadership and team management skills, including training and mentoring staff
• Ability to develop and execute creative, high-quality menus while maintaining cost control
• Proficiency in food safety, sanitation regulations, and HACCP standards
• Proficient in fundamental math and accounting skills
• Strong organizational and time management skills to handle multiple tasks efficiently
• Familiar with hotel fire and safety procedures, assisting in emergency and security procedures as directed by Planning Committee
• Experience in inventory management, ordering, and vendor relations
• Ability to monitor food and labor costs while optimizing kitchen efficiency
• Excellent problem-solving skills to address kitchen challenges and service issues
• Strong communication and collaboration skills to work with other departments
• Ability to thrive in a fast-paced, high-pressure kitchen environment
• Experience with banquet and event catering, ensuring seamless execution
• Knowledge of kitchen equipment maintenance and troubleshooting
• Proficiency in Microsoft Office and kitchen management software
• Ability to adapt to changing menus, dietary restrictions, and guest preferences
• Passion for culinary innovation and staying updated on industry trends

Job Benefits

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks