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."

Summary
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.

Essential Job Functions
•    Provides back up, support, and covers shifts in Element 47, Ajax Tavern, and Banquets
•    Expedites Breakfast and lunch or dinner service according to assigned shift
•    Assists in the administration of the Culinary apprenticeship program including coaching, mentoring, and demonstrations
•    Supervises and schedules Stewarding department
•    Communicates with the restaurant manager regarding staff performance, guest comments, special requests, menu changes etc.
•    Trains staff to standard performance levels
•    Assures safe work conditions for all personnel
•    Communicates any mechanical problems with the Engineering Department
•    Maintains cleanliness of all kitchen production and storage areas
•    Communicates discrepancies form standard with the Executive Chef
•    Assists in writing menu descriptions for all new dishes and rolling out in advance to Front of House staff
•    Assists with production of menu items
•    Assists with menu development in all outlets
•    Assists with inventory
•    Ensures food costs are at the forefront of menu development, systems, and pricing
•    Enters all new menu items in chef tech
•    Schedules and monitors staffing levels being mindful of budget and volume levels
•    Culinary Payroll
•    Inspects product quality, pricing, and sources provide the best quality/value
•    Ensures approved vendors are being utilized whenever possible
•    Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.

•    High school diploma or equivalent
•    Four years experience in 4-5 star restaurant/hotel
•    Culinary degree or equivalent

Physical requirements of the position include:
• Kneeling, bending, and standing for extended periods
• Able to lift 50 lbs.
• Works in hot and steamy environment