Sous Chef - Limelight Aspen

Limelight Hotels; Aspen (CO); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Health, Dental and Vision Insurance Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Job summary

Limelight Hotels is seeking a Sous Chef in Aspen, Colorado, to assist the Chef de Cuisine in managing kitchen operations. This role involves supervising kitchen staff, maintaining high food safety standards, and ensuring quality food production.

The ideal candidate has a culinary degree, ServSafe certification, and at least 5 years of culinary experience. The position offers a salary range of $60,000 - $75,000 plus bonuses and various benefits.

Qualifications

• 5 years of culinary experience required.
• Proficient knowledge of high-volume production.
• Ability to maintain high quality control in food preparation.

Responsibilities

• Supervise kitchen staff for efficient food preparation.
• Assist with menu planning and recipe development.
• Monitor food quality to meet restaurant standards.

Skills

Leadership skills

Time management

Culinary techniques

Food safety knowledge

Education

Culinary degree or equivalent work experience

ServSafe certification

Job description

Position Summary

The Sous Chef assists the Chef de Cuisine in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Chef de Cuisine.

Salary range: $60,000 - $75,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus.

Essential Job Functions / Key Responsibilities

• Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
• Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
• Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
• Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
• Act as restaurant chef in the absence of Chef de Cuisine
• Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
• Maintain and promote proper food safety and handling protocols
• Communicate with Chef de Cuisine regarding the daily inventory and ordering process
• Cook and prepare food to order
• Work as an active participant on the service line as required
• Help maintain cleanliness guidelines for all kitchen production, walk‑ins, and storage areas
• Other duties as assigned

Education & Experience

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

Knowledge, Skills & Abilities

• Proficient knowledge of purchasing food and beverage
• Proficient knowledge of high‑volume production
• Familiarity with menu costing, inventory, and ordering
• In‑depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Strong understanding of food safety regulations and sanitation standards
• Excellent leadership and team management skills for supervising kitchen staff
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English; Spanish a plus

Work Environment & Physical Demands

• Ability to reach, crouch, kneel, 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 occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Job Benefits

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks

Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. We encourage diverse points of view and cherish the unique experiences, perspectives, and cultural backgrounds of each employee.

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 One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality 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.

Aspen One participates in E-Verify.

Right to Work Poster