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 Banquet Sous Chef communicates and works in unison with the banquet manager, pastry chef and catering department to plan food service for events.

Essential Job Functions
•    Assist the Executive Banquet Chef in all areas of menus and food related operations
•    Attend weekly TLN (The Little Nell) F&B and BEO meetings in absence of executive banquet chef
•    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
•    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget
•    Assist in creation of weekly schedule for banquet culinary department
•    Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by Planning Committee
•    Training and development of staff.  Including, proper use of equipment, hotel orientation and culinary rules and regulations
•    Monitors punctuality, attendance, staff appearance, quality of uniforms and participates in food production
•    Responsible for the safety of staff
•    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
•    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
•    Responsible for after function break down, dissemination and salvage of leftover foods.
•    Writing and monitoring daily production lists
•    Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date
•    Responsible for providing for total maintenance and sanitation in all food production and service areas.   Routinely check temperatures of food in all levels of service and areas of property
•    Participate and execute banquet functions to TLN standards
•    Directly Responsible for all systems in TLN Banquet operations: Ordering, Scheduling, Kronos payroll, Production and quality of product
•    Responsible for controlling food and labor costs on a daily basis
•    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas
•    Responsible for keeping the walk-ins, dry storage and loading dock areas clean and orderly
•    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas
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.

The budgeted salary range for this position is $65,000-$70,000 + commission. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.

•    Expert in all cooking techniques
•    Combined skills in: organization, coordination and communication
•    Familiar with Hotel policies, fundamentals of operation and company philosophy
•    Should have fundamental math and accounting skills

Supervision Given and Received 
Given: Exercises direct supervision over Banquet Culinary team. Responsibilities include, but are not limited to, frequent and detailed review of work, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Received: Works under direct supervision of the Banquet Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available.

Work Environment and Physical Demands 
•    Ability to reach, crouch, kneel, smell, taste, 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 frequently lift, push or pull up to 50 lbs. individually or with assistance

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 Skiing Company, 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 Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer.  

For an overview of Aspen Skiing Company's benefits and other compensation visit aspensnowmass.com/jobs/benefits

As of March 11th 2022, Aspen Skiing Company, ASPENX, The Little Nell, and The Limelight Hotels will no longer require all active employees to be fully vaccinated in the workplace. Read more about our policies as it relates to employee safety here