Sous Chef - Winter 25-26 at Aspen Skiing Company

Snowmass Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Apr, 26

Salary

30.0

Posted On

26 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Supervision, Food Safety, Training, Communication, Time Management, Problem Solving, Adaptability, Customer Engagement, Cooking Techniques, Inventory Management, High-Volume Production, Team Leadership, Analytical Skills, Bilingual Skills, Microsoft Office

Industry

Hospitality

Description

Company Description With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation. Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit www.aspensnowmass.com or follow @aspensnowmass on Instagram, Facebook, and X. 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 The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine. Applications for this position will be accepted until January 30, 2026. This role typically pays between $27.50 and $30.00 per hour. Actual pay will be dependent on skills and experience. Essential Job Functions/Key Job Responsibilities Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager Acts as a coach, teacher and trainer to culinary employees Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation Supervises employees to achieve assigned tasks according to kitchen standards Ensure that all daily opening procedures and preparation lists are followed Maintain and promote proper food safety and handling protocol using training guidelines Communicates discrepancies from standard with the Executive Chef and Restaurant Manager Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas Expedites preparation of essential items for service; execution of menu items during service Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management Other duties as assigned 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 Excellent written and spoken English skills; Bilingual English/Spanish preferred Knowledge, Skills & Abilities 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 Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter Additional Information Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, bend or be on your feet for extended periods of time Regularly work in wet, cold, hot conditions requiring the use of protective apparel/equipment to prevent exposure to the elements 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 (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a seasonal full-time or part-time position eligible for the following benefits: Enrollment dates differ across the various programs. Paid Time Off Programs Paid Leave Programs Employee Ski Pass 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: Multiple Locations Budgeted Pay Rate: $27.50 Job category: Food and Beverage Season: Winter 2025-26 Job Classification: Full-Time Seasonal Compensation: USD27.50 - USD30.00 - hourly

Responsibilities

The Sous Chef will assist the unit chef in all aspects of kitchen operations and act as a coach and trainer to culinary employees. They will ensure smooth kitchen operations and maintain food safety and cleanliness standards.