Sous Chef - On-Mountain Dining - Winter 26-27

About the role

Aspen Skiing Company, a division of Aspen One, is seeking a Sous Chef to join our dynamic team. Located at Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk, we are committed to providing exceptional culinary experiences while maintaining our values of living fully, honoring people and place, taking the long view, and pursuing excellence.

Responsibilities

• Maintains smooth operation of the Kitchen during assigned shift
• Ensures food is prepared according to Chef’s specifications
• Trains employees to the hotel / kitchen standards
• Acts as a coach, teacher and trainer to culinary employees
• Supervises employees to achieve assigned tasks according to kitchen standards
• Maintains and promotes proper food safety and handling protocol using training guidelines
• Communicates discrepancies from standard with the Executive Chef and Restaurant Manager
• Maintains cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Expedites preparation of essential items for service; execution of menu items during service
• Oversees daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Aids Chef in assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
• Performs other duties as assigned

Qualifications

• 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 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
• Must be able to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter

Qualifications

• 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

Job Benefits

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks

Additional Information

• 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