Banquet Junior Sous Chef – High-Volume Event Kitchen

Aspen Skiing Company; Boulder (CO); On-site; USD 34,440 - 41,328; Full time

Benefits offered by this job

Health Insurance

401(k) Savings Plan

Employee Ski Pass

Job summary

Limelight Boulder is seeking a Banquet Jr. Sous Chef to help oversee kitchen operations, prepare and plate dishes, and manage staff across shifts.

The role reports to the Executive Chef and emphasizes food safety, quality, and efficiency in a high-volume setting. Responsibilities include supervising line cooks, coordinating breakfast and dinner service, inventory support, and ensuring adherence to restaurant standards.

Qualifications

• Culinary degree or equivalent work experience required.
• ServSafe certification required.
• 5 years of culinary experience required.

Responsibilities

• Assist the Executive Chef with all kitchen needs.
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations.
• Cook and prepare food to order on daily basis.
• Properly stores all mise en place and submit production needs for following day by shift end.
• Works all stations as required.
• Develop and train line staff to standard performance level.
• Assure safe and clean work conditions for all personnel.
• Communicate with the Executive Chef to assure proper service according to assigned shift.
• Expedites Breakfast Buffet or Dinner service from inside the line as needed.
• Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards.
• Maintains cleanliness guidelines for all kitchen production, walk-ins and storage areas.
• Assist in daily inventories as needed.
• Other duties as assigned.

Skills

Culinary experience

ServSafe certification

Kitchen management

Food safety

Education

Culinary degree or equivalent

Job description

Limelight Boulder is seeking a Banquet Jr. Sous Chef to help oversee kitchen operations, prepare and plate dishes, and manage staff across shifts.

The role reports to the Executive Chef and emphasizes food safety, quality, and efficiency in a high-volume setting. Responsibilities include supervising line cooks, coordinating breakfast and dinner service, inventory support, and ensuring adherence to restaurant standards.