Banquet Junior Sous Chef — Lead High-Volume Kitchen

Limelight Hotels; Boulder (CO); On-site; USD 28,413 - 40,467; Full time

Benefits offered by this job

Health, Dental and Vision Insurance

401(k) Savings Plan

Paid Time Off

Employee Ski Pass

Job summary

Aspen One is seeking a Banquet Jr. Sous Chef to oversee kitchen operations, ensuring dishes are prepared to the highest restaurant standards in a Colorado hotel setting.

You will assist with cooking, manage line staff during shifts, and uphold food safety while coordinating inventory and cleanliness under the Executive Chef. Responsibilities include quality control, safe handling, service coordination, and training line cooks to standard performance levels.

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 meet standards
• Cook and prepare food to order daily
• Store mise en place and submit production needs for following day by shift end
• Work all stations as required
• Develop and train line staff to standard performance
• Ensure safe and clean work conditions
• Communicate with the Executive Chef for proper service
• Expedite Breakfast Buffet or Dinner service as needed
• Supervise line crew to achieve kitchen standards
• Maintain cleanliness of production, walk-ins and storage areas
• Assist in daily inventories

Skills

Culinary knowledge

High-volume production

Menu costing

Inventory management

Food safety

Time management

English/Spanish

Education

Culinary degree or equivalent experience

Job description

Aspen One is seeking a Banquet Jr. Sous Chef to oversee kitchen operations, ensuring dishes are prepared to the highest restaurant standards in a Colorado hotel setting.

You will assist with cooking, manage line staff during shifts, and uphold food safety while coordinating inventory and cleanliness under the Executive Chef. Responsibilities include quality control, safe handling, service coordination, and training line cooks to standard performance levels.