Mawa’s Kitchen, a Michelin reccomended Afro-Middle Eastern restaurant helmed by James Beard nominated Chef Mawa McQueen, is searching for a commendable and creative Executive Sous Chef to manage our talented kitchen team. Our Executive Sous Chef will be a key part in mainting and expanding Mawa's culinary vision in the Aspen-Snowmass community and beyond.
The Executive Sous Chef will be integral to helping attract and retain staff, maintain a cooperative relationship with team members, optimize staff productivity and serve as a replacement for absent team members. You will train staff on cooking techniques and equipment use, oversee cooks performing food preparation and teach new recipes. You will oversee food supply deliveries, prepare special dishes and supervise kitchen operations for all meal periods.The Mawa's Kitchen Executive Sous will also work closely with Chef Mawa to develop seasonal menus and new recipes. 

To be successful, the Executive Chef will ensure the kitchen team delivers consistently high-quality, cost-effective dishes promptly. Creativity, level-headedness, organization, and a positive attitude are highly valued qualities. Pay is commensurate with experience.

Responsibilities of the Executive Chef include:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating and delegating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Supervise kitchen staff activities.
• Arrange for equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify arising problems or complaints.
• Give prepared plates the “final touch.”
• Manage inventory, order supplies and maintain organized supply storage.
• Ensure staff comply with all food handling regulations and equipment safety.
• Maintain a positive and professional approach with coworkers and customers.

Executive Chef Requirements:

• 2 years of culinary education.
• 5 years of experience in a similar position.
• ServSafe Certificate.
• Advanced knowledge of food professional principles and practices.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.