Sous Chef - Limelight Ketchum at Aspen Skiing Company

Ketchum, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

75000.0

Posted On

16 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Planning, Recipe Development, Inventory Control, Food Safety, Staff Supervision, Culinary Techniques, High-Volume Production, Menu Costing, Time Management, Quality Control, Leadership

Industry

Hospitality

Description

Company Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Each Limelight hotel is inspired by place, united by purpose, defined by you and set in the heart of elevated and unique locations, each carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Sous Chef assists the Chef de Cuisine in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Chef de Cuisine. The salary range for this position is $60,000 - $75,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until June 28, 2026. Essential Job Functions/Key Job Responsibilities • Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts • Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness • Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards • Act as restaurant chef in the absence of Chef de Cuisine • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Maintain and promote proper food safety and handling protocols • Communicate with Chef de Cuisine regarding the daily inventory and ordering process • Cook and prepare food to order • Work as an active participant on the service line as required • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Proficient knowledge of purchasing food and beverage • Proficient knowledge of high-volume production • Familiarity with menu costing, inventory, and ordering • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Strong understanding of food safety regulations and sanitation standards • Excellent leadership and team management skills for supervising kitchen staff • Strong time management skills, with the ability to work under pressure and multitask effectively • Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences • Ability to maintain a high level of quality control and consistency in food preparation and presentation • Ability to understand written and spoken English, Spanish a plus Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, 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 occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • 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 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster Job Location: Limelight Ketchum Job category: Limelight Ketchum Season: Year Round Job Classification: Full-Time Regular Compensation: USD 60000 - USD 75000 - yearly

Responsibilities

The Sous Chef assists the Chef de Cuisine in managing kitchen operations, supervising staff, and ensuring high-quality food production. They are responsible for maintaining food safety standards, managing inventory, and leading the kitchen in the Chef de Cuisine's absence.