Senior Sous Chef $100,000 to $110,000/ Year at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jun, 26

Salary

110000.0

Posted On

22 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Supervision, Food Quality, Recipe Adherence, Kitchen Execution, Team Leadership, Coaching, Food Safety, Cost Controls, Inventory Management, Menu Execution, Plating Standards, ServSafe Standards, Butchering, Sauce Preparation, Garde Manger

Industry

Hospitality

Description

POSITION OBJECTIVE The Senior Sous Chef supports the Executive Sous Chef in the daily execution and supervision of culinary operations across all outlets and banquet functions. This role is responsible for ensuring consistent food quality, adherence to established recipes and standards, and efficient kitchen execution during service. The Senior Sous Chef acts as a hands-on leader, directly overseeing line-level operations, coaching and developing culinary team members, and maintaining a disciplined, organized, and professional kitchen environment. The Senior Sous Chef is expected to lead by example, drive accountability on the line, and ensure proper execution of prep, production, and service while supporting cost controls, food safety standards, and team development. ESSENTIAL JOB FUNCTIONS * Support the Executive Sous Chef in the daily operation of all culinary outlets and banquet functions, ensuring smooth and efficient kitchen execution. * Act as the primary on-the-ground leader during service, directly supervising line operations and ensuring timely, high-quality food production. * Execute menus, recipes, plating standards, and portion control with consistency across all outlets and events. * Lead pre-shift meetings, communicate daily priorities, and ensure team readiness for service based on business levels and BEOs. * Oversee daily prep, production, and station organization to ensure proper setup, pars, and readiness for service. * Monitor ticket times and flow of service, proactively adjusting staffing and station support to maintain efficiency. * Step into any station as needed to support operations and maintain service standards during peak periods. * Train, coach, and develop line cooks, prep cooks, and stewards; provide real-time feedback and enforce accountability. * Reinforce kitchen SOPs, standards, and expectations, ensuring compliance with company policies and professional conduct. * Conduct regular line checks to ensure food quality, presentation, temperature, and consistency meet established standards. * Maintain strict adherence to food safety, sanitation, and ServSafe standards, including proper labeling, storage, and temperature logs. * Assist in inventory management, including receiving, storage, rotation (FIFO), and minimizing waste and spoilage. * Support cost control efforts by maintaining portion control, reducing waste, and ensuring efficient use of product. * Collaborate with the Executive Sous Chef on scheduling needs, staffing levels, and shift coverage to align with business demands. * Ensure proper communication and coordination with front-of-house, banquets, and events teams for seamless execution. * Support banquet execution by overseeing prep, timing, plating, and quality during events and group functions. * Identify operational inefficiencies and provide feedback or solutions to improve workflow, productivity, and team performance. * Maintain cleanliness, organization, and safety standards across all kitchen and storage areas at all times. * Act as Manager on Duty for the kitchen in the absence of the Executive Sous Chef, ensuring continuity of leadership and operations. 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 Senior Sous Chef supports the Executive Sous Chef by supervising daily culinary operations across all outlets and banquets, ensuring consistent food quality and efficient kitchen execution during service. This role involves acting as a hands-on leader, coaching team members, enforcing standards, and supporting cost controls and food safety compliance.