Executive Sous Chef - The Little Nell
Company: The Little Nell
Posted on: January 16, 2022
The city of Aspen at our front door, Aspen Mountain at our back
door. And in between, a gathering place for the free-spirited.
We're proud of our 5 Stars and 5 Diamonds -- hospitality is our
passion. From our kitchens to our cellars, with their 20,000
bottles of wine, from the Concierges in our lobby to the Concierges
on our mountains, and from family adventure to apr--s ski, this
hotel is, guests have said, "the Aspen of Aspen."
The Executive Sous Chef will support the directives of the
Executive Chef with upholding the highest of standards with quality
cuisine, cleanliness, communication, food and labor cost
management, professionalism & innovation
Essential Job Functions
Assisting the Executive Chef in all areas of menu development and
food related operations for all outlets.
Supervises all kitchen employees and all kitchen activities at
Overseeing and coordinating all kitchen activity. Responsible for
maintaining consistent high quality of all kitchen production.
Expedites Breakfast and lunch or dinner as needed to assist Outlet
Responsible for keeping the kitchen, kitchen storage facilities,
coolers and kitchen equipment clean and in good operating
condition. Communicates any mechanical problems with the
Oversees scheduling of kitchen staff according to needs. Also
responsible for staff coordination for banquets and live stations.
Gives final approval of weekly schedule for all culinary
Responsible for punctual and accurate inventory procedures.
Responsible for oversight of payroll and daily Kronos editing.
Responsible for completing and turning in all HR paperwork on
Responsible for overseeing and purchasing of all products up to and
including foodstuff, chemicals, sundries, linen, uniforms and
kitchen equipment. Responsible for ensuring proper coding and
transfers of said product. Orders and controls food storage and
pars in unison with the operation. Control all food invoices.
Adhere to established purchasing, receiving, storing and issuing
Responsible for controlling food and labor costs through proactive
planning, scheduling and purchasing.
Training, cross training and development of staff. Including,
proper use of equipment. Monitoring and stimulating outlet chefs,
continued training, special projects and development.
Attend weekly operations meetings.
Is familiar with property fire and safety procedures. Assist in
emergency and security procedures as directed by the Planning
Consistently checks market for new ideas, cooking techniques and
products, then brings these ideas to culinary staff meetings.
Conduct monthly culinary and stewarding departmental meetings, to
include agenda and minutes.
Oversees the daily preparation and participates in food production,
including temperatures of line product.
Monitors punctuality, attendance, staff appearance, quality of
uniforms and participates in food production.
Coordinate any activity that overlaps with or concerns other
departments with their respective department heads.
Oversees all aspects of Stewarding department, including breakage
control procedures, also responsible for the quantity, care and
condition of plates, bowls and all food service vessels.
Responsible for monitoring production levels of all stocks and
sauces, butchery and mis en place for any and all stations in all
Oversee proper use and storage of cleaning supplies and chemicals.
Responsible for providing for total maintenance and sanitation in
all food production and service areas, including staff food safety
Report to work punctually and in a neatly groomed and acceptable
manner as outlined in the employee handbook. Be a role model to the
Assure that all employees are screened properly, received the
hotel's orientation program and are informed of rules and
Create special cleaning task schedule, implement and supervise its
completion to include: coffee and coke machines, banquet storage,
loading dock and dry storage.
Assist with china, silver and glass inventory.
Company vehicles: Responsible for all catering vehicles in the
possession of the culinary staff. Responsible for maintenance,
cleanliness and location of keys and vehicles.
Responsible for the safety of staff.
Responsible for HACCP and MSDS.
Serve as liaison between banquet and catering departments.
Overseeing and participating in banquet functions.
Work a flexible schedule reflecting business demands, banquets,
Inspect (using self-inspection checklist) all areas of
responsibility for cleanliness and working conditions.
Ensure that glass, cardboard and plastic are recycled.
Responsible for assisting all team members in organization of
kitchen items, to include, dry goods, kitchen equipment, storage
containers, cleaning supplies and proper rotation and organization
of all food deliveries.
The budgeted salary range for this position starts at $90,000.
Actual pay will be dependent on budget and experience, all our
salaried roles are eligible for bonus.
Expert in all cooking techniques.
Organization, coordination and communication.
Familiar with Hotel policies, fundamentals of operation and company
Should have fundamental math and accounting skills.
Supervision given and received
Given: Exercises general supervision over restaurant culinary team.
Assigns a variety of routine tasks, sets general expectations of
results expected within company's policies and procedures.
Responsibilities include but are not limited to, interviewing,
hiring, planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
Received: Works under general supervision of Executive Chef.
Receives continuing or individual assignments according to
supervisor's directions and may perform routine tasks. Expectations
of the quality, quantity and deadlines are clearly set.
Instructions, advice and assistance available as needed. Work is
reviewed on demand or during scheduled check-ins.
Work Environment and physical demands
Ability to be on your feet, kneel and bend for extended periods of
Regularly work in adverse conditions and requiring the use of
protective apparel/equipment to prevent exposure to the elements as
well as an office environment and may be required to walk on
slippery and uneven surfaces
Must be able to lift, push or pull occasionally up to 50 lbs.
individually or with assistance
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.--- Reasonable accommodations may
be made to enable individuals with disabilities to perform the
essential functions.--- ------
This job description is designed to indicate the general nature and
level of work. It is not designed to contain or be interpreted as a
comprehensive list of all duties, responsibilities, and
qualifications required of employees assigned to this job. Duties
and responsibilities may change at any time with or without
Aspen Skiing Company / The Little Nell / Limelight Hotel is an
equal opportunity employer.
For an overview of Aspen Skiing Company's benefits and other
compensation visit aspensnowmass.com/jobs/benefits
As of November 15 2021, Aspen Skiing Company, The Little Nell, and
The Limelight Hotels will require all active employees to be fully
vaccinated in the workplace. Read more about this policy via our
employee safety page here
Keywords: The Little Nell, Aspen , Executive Sous Chef - The Little Nell, Hospitality & Tourism , Aspen, Colorado
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