Banquet Sous Chef: Lead High-Impact Event Cuisine

Hotel Jerome, Auberge Collection; Aspen (CO); On-site; USD 75,000 - 78,000; Full time

Benefits offered by this job

Paid time off

Medical, Dental and Vision healthcare plans

401(k) plans with employer contribution

Employee Assistance Program

Company stay discounts

Job summary

Hotel Jerome, Auberge Collection is seeking a Banquet Sous Chef to lead banquet culinary operations in Aspen, Colorado. This role involves creating exceptional dining experiences, managing kitchen teams, and executing innovative banquet menus while ensuring high standards of food quality and presentation.

The ideal candidate will have a minimum of 2 years experience as a line cook, strong communication skills, and a collaborative mindset. The compensation for this exempt, full-time position ranges from $75,000 to $78,000 per year.

Qualifications

• Minimum of 2 years experience as a line cook.
• Excellent communication skills with co‑workers and management.
• Strong work ethic and excellent organization skills.

Responsibilities

• Develop and execute innovative banquet menus.
• Oversee daily banquet kitchen operations and team scheduling.
• Supervise and train culinary team while ensuring food safety.
• Maintain food quality and presentation standards.
• Monitor inventory levels and manage food costs.

Skills

Culinary creativity

Leadership

Communication skills

Organization

Team mentoring

Job description

Hotel Jerome, Auberge Collection is seeking a Banquet Sous Chef to lead banquet culinary operations in Aspen, Colorado. This role involves creating exceptional dining experiences, managing kitchen teams, and executing innovative banquet menus while ensuring high standards of food quality and presentation.

The ideal candidate will have a minimum of 2 years experience as a line cook, strong communication skills, and a collaborative mindset. The compensation for this exempt, full-time position ranges from $75,000 to $78,000 per year.