Executive Sous Chef $120,000 to $130,000/ Year at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

130000.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Execution, Food Safety, Sanitation Compliance, Labor Cost Control, Food Cost Control, Team Leadership, Training, Mentoring, Inventory Management, Recipe Development, Menu Costing, Banquet Execution, ServSafe Standards, Plating, Portion Control

Industry

Hospitality

Description

POSITION OBJECTIVE The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations, ensuring consistent food quality, operational excellence, and financial accountability across all outlets and banquet functions. This role is responsible for leading kitchen teams, executing menus, maintaining food safety and sanitation compliance, and driving labor and food-cost controls while fostering a positive, professional kitchen culture. ESSENTIAL JOB FUNCTIONS * Act as the primary support to the Executive Chef in the day-to-day management of all culinary operations. * Ensure consistent execution of menus, recipes, plating, and portion control across all outlets and events. * Lead kitchen operations in the absence of the Executive Chef, assuming full responsibility when required. * Oversee preparation, cooking, and presentation of food to ensure quality, freshness. * Supervise, train, coach, and mentor all kitchen staff, including sous chefs, line cooks, and stewards. * Enforce kitchen SOPs, food safety standards, and professional conduct at all times. * Participate in hiring, onboarding, scheduling, performance evaluations, and corrective action processes. * Assist in managing food cost, labor cost, and waste control in alignment with budgeted targets. * Support inventory management, ordering, and proper storage to minimize loss and spoilage. * Review prep levels and production planning to align with forecasted business volumes. * Assist in menu costing, recipe development. * Coordinate with banquet, events, and F&B leadership to ensure flawless execution of group and catering events. * Oversee banquet food preparation, timing, and quality during service. * Ensure staffing, prep, and production levels are appropriate for event size. * Maintain ServSafe standards, cleanliness, and organization throughout all kitchen areas. * Conduct regular line checks, temperature logs, and sanitation audits. EDUCATION/EXPERIENCE * Must be 18 years or older. * High school or equivalent education required. * Either graduated from culinary institute with 2 years of practical experience or 5 years cooking experience in fine dining with 2 years as supervisor. REQUIREMENTS * Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. * Perform mathematical calculations including but not limited to conversion of recipes, inventories etc. * Kitchen terminology required. * Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification. * Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. PHYSICAL DEMANDS * Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. * Must be able to stand and walk for the majority of an 8-hour shift or longer. * Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. * Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. * Ability to lift and carry up to 30 lbs. regularly and push or pull carts and equipment up to 150 lbs. occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT * Energetic environment where multiple tasks are being performed at the same time. * Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. * Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: * Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. * The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. * Job duties, tasks, work hours and work requirements may be changed at any time. * Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. * I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Responsibilities

The Executive Sous Chef supports the Executive Chef in managing all culinary operations, ensuring consistent food quality, operational excellence, and financial accountability across all outlets and banquets. This involves leading kitchen teams, enforcing standards, and driving cost controls while fostering a professional kitchen culture.