Sous Chef - Limelight Mammoth

Limelight Hotels; Mammoth Lakes (CA); On-site; USD 71,000 - 80,000; Full time

Benefits offered by this job

Health, Dental and Vision Insurance Programs

401(k) Savings Plan

Paid Time Off Programs

Job summary

Limelight Hotels is seeking a Sous Chef to assist the Executive Chef in managing kitchen operations in Mammoth, California. This role involves supervising kitchen staff, maintaining high food quality, and ensuring compliance with safety standards. Ideal candidates will have a culinary degree and five years of leadership experience. The position offers a competitive salary ranging from $71,000 to $80,000, along with various benefits including health insurance and paid time off.

Qualifications

• 5 years of culinary leadership experience required.
• Ability to understand written and spoken English; Spanish a plus.

Responsibilities

• Supervise kitchen staff ensuring food preparation efficiency.
• Assist with menu planning and recipe development.
• Enforce kitchen safety and sanitation practices.
• Lead the kitchen in the absence of the Executive Chef.

Skills

Culinary techniques

Food safety regulations

Leadership and team management

Time-management skills

Recipe creation and innovation

Education

Culinary degree or equivalent experience

ServSafe certification

Job description

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Each Limelight hotel is inspired by place, united by purpose, defined by you and set in the heart of elevated and unique locations, each carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view.

Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028).

Job Description

The Sous Chef assists the Executive Chef 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 Executive Chef's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.

Salary range for this position is $71,000 – $80,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus.

Essential Job Functions/Key Job Responsibilities

• Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
• Assist the Executive Chef 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 Executive Chef
• Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
• Maintain and promote proper food safety and handling protocols
• Communicate with Executive Chef 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

Qualifications

Education & Experience Requirements

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

This position is categorized as a regular full‑time position eligible for the following 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
• 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 strive to foster an environment where our employees feel respected, valued and empowered.

For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks

Aspen One participates in E‑Verify.

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.