The city of Aspen at our front door, Aspen Mountain at our back door. And in between, a gathering place for the free-spirited. We're proud of our 5 Stars and 5 Diamonds -- hospitality is our passion. From our kitchens to our cellars, with their 20,000 bottles of wine, from the Concierges in our lobby to the Concierges on our mountains, and from family adventure to après ski, this hotel is, guests have said, "the Aspen of Aspen."

• Production of high quality food for the restaurant, concentrating on impeccable taste and excellent presentation.   Spend time interacting with the guest and making a presence on the floor.
• Responsible for keeping the kitchen and kitchen equipment clean and in good operating condition. Communicates any mechanical problems with the Engineering Department.
• Responsible for keeping the walk-ins, loading dock, dry storage areas clean and orderly.
• Responsible for providing for total maintenance and sanitation in all food production and service areas. 
• Economical use of products and labor, and managing restaurant kitchen and stewarding staff. 
• Developing of two daily specials.
• Assist with the daily AMC Buffet as needed.
• Orders and controls food storage and pars in unison with the operation.  
• Adhere to established purchasing, receiving, storing and issuing procedures
• Report to work punctually and in a neatly groomed and acceptable manner as outlined in the employee handbook.  Be a role model to the staff.
• Comply with all policies and procedures for the Food and Beverage Department, The Little Nell, and Aspen Skiing Company.
• Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management.
• Consistently checks market for new ideas, cooking techniques and products.
• Conduct culinary and stewarding departmental meetings, attend culinary division meetings.
• Create special cleaning task schedule, implement and supervise its completion to include: coffee and coke machines, banquet storage, loading dock and dry storage.
• Work in liaison with engineers and general manager to focus cleaning efforts; maintains the logbook with notes and special cleaning needs.
• Assist with china, silver and glass inventory
• Maintain banquet storeroom organization including par levels of equipment in outlet storage cages.
• Work a flexible schedule reflecting business demands, banquets, etc
• Inspect (using self-inspection checklist) all areas of responsibility for cleanliness and working conditions.
• Oversees the daily preparation and participates in food production, including temperatures of line product.
• Coordinate any activity that overlaps with or concerns other departments with their respective department heads
• Implement breakage control procedures, also responsible for the care and contrition of plates, bowls and all food service vessels.
• Works with production chef on all areas of butchery, soup production, salads, sauces, bakery rotation, fresh meat program, ect.  Ensures freshness and quality in everything.
• Develop cleaning supplies and chemical consumption program, start recycle program.
• Train personnel to ensure that all working procedures are implemented properly.  Up to date with all current health and food safety measures.
• Responsible for the safety of staff and overseeing of all staff.
• Yearly responsible for transportation of all food to the sundeck and garbage return, maintenance of Sundeck truck, snowmobile and snow cat operations
• Required to manage all employee benefits, learn Kronos and monitor it daily.
• Required to research other mountain restaurant and cafeteria operations.
• Completes daily production form by shift end and communicates with other Sous Chefs about items in progress or still to be started.
• Responsible for the broad range of house mise en place and standard production items. Maintains adequate par stock of these items anticipates business demands.  Assists in all Aspen Mountain Club and Banquet events.
• Perform any reasonable request made by management.
 

• High School Education or equivalent preferred
• Culinary Degree or equivalent
• 4 or more years of experience
• Communication skills
• Knowledge of safe exercise technique and principles
• Good people skills with people of all ages
• Ability to deal with a diversity of individuals

Physical requirements of the position include:
• This position requires walking 10%, standing 90% of the time
• Frequent lifting and carrying of 50 pounds
• Climbing, balancing, stooping, kneeling, crouching, reaching, handling, talking, hearing and seeing
• Employee can expect to be outdoors 1% of the working time and indoors 99%.
• Other environmental conditions to expect are: noise occasionally during the day, fumes, odors, mists and heat.