Executive Sous Chef

Landry's; Aspen (CO); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Generous employee discounts

Multiple health benefit plans

Monthly discretionary bonus potential

Job summary

A leading hospitality company in Aspen, Colorado, is looking for a Culinary Manager to lead back-of-house operations in an upscale dining environment. The ideal candidate will have at least 2 years of Culinary Management experience and a strong background in staff supervision, inventory control, and exceptional guest satisfaction. This full-time position offers a competitive salary range of $65,000 - $80,000 per year and opportunities for career development.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations including staff supervision and inventory control.
• Proven strong communication, leadership, and conflict resolution skills.

Responsibilities

• Ensures excellence in guest satisfaction through management.
• Assist the Executive Chef in managing back-of-house staff.
• Achieve or exceed budgeted labor and cost centers.

Skills

Culinary Management

Attention to detail

Communication skills

Leadership

Conflict resolution

Education

Graduate of an accredited culinary program

Job description

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Overview

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
• Assist the Executive Chef in the management of all back‑of‑house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back‑of‑the‑house operations including staff supervision, inventory controls, and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

Application deadline is DATE. Click on "Apply" to submit for this position.

EOE

Pay Range

USD $65,000.00 - USD $80,000.00 / Yr.

Seniority level

Not Applicable

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Hospitality