Job Details

ID #53765432
Estado Colorado
Ciudad Aspen
Tipo de trabajo Full-time
Salario USD TBD TBD
Fuente Aspen Skiing Company
Showed 2025-04-04
Fecha 2025-04-04
Fecha tope 2025-06-03
Categoría Etcétera
Crear un currículum vítae
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Banquet Sous Chef - The Little Nell

Colorado, Aspen, 81611 Aspen USA
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Position Summary 

The Banquet Sous Chef works in unison with the Banquet Manager, Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Banquet Chef. The budgeted salary range for this position is $70,000 - $80,000 plus commission. Actual pay will be dependent on budget and experience.Job Posting Deadline

Applications for this position will be accepted until April 20, 2025.Essential Job Functions/Key Job Responsibilities

    Assist the Executive Banquet Chef in all areas of menus and food related operations

    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations

    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs

    Assist in creation of weekly schedule for banquet culinary department

    Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations

    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery

    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department

    Responsible for after function break down, dissemination and salvage of leftover foods

    Writing and monitoring daily production lists

    Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date

    Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product

    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly

    Other duties as assigned

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