What are the responsibilities and job description for the Executive Sous Chef position at The Guest House Aspen?
Job Overview
We are seeking a dynamic and experienced Executive Sous Chef to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of food quality, safety, and service are maintained. Your leadership will inspire a team of talented chefs and kitchen staff to deliver exceptional dining experiences across fine dining, catering, and banquet services. This position offers an exciting opportunity to showcase your culinary expertise, management skills, and passion for hospitality in a fast-paced environment committed to excellence.
Responsibilities
- Support the Executive Chef in managing daily kitchen operations, including food preparation, production, and presentation to meet quality standards.
- Supervise and motivate culinary staff, fostering a positive team environment focused on teamwork, training, and development.
- Oversee food safety protocols and sanitizing procedures to ensure compliance with health regulations and industry best practices.
- Assist with menu planning, recipe development, and portion control to optimize food quality and cost efficiency.
- Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective food management strategies.
- Coordinate catering events, banquets, and special functions by supervising food service delivery and ensuring client satisfaction.
- Monitor shift operations, including scheduling staff shifts, managing workflow, and maintaining high standards of cleanliness and organization in the kitchen.
Qualifications
- Proven experience in fine dining environments with strong culinary skills and a passion for innovative food presentation.
- Demonstrated supervisory experience leading kitchen teams in high-volume settings such as restaurants or catering operations.
- Extensive knowledge of food safety sanitizing procedures, dietary requirements, and sanitation standards.
- Strong background in food production, menu planning, inventory management, and cost control measures.
- Experience with banquet service, catering events, and restaurant management is highly desirable.
- Excellent leadership abilities with a focus on team management, training, and motivating staff members.
- Familiarity with kitchen management systems and inventory control tools to streamline operations effectively.
Join us as an Executive Sous Chef where your culinary talents will shine! Bring your leadership skills to a lively environment that values innovation, teamwork, and exceptional service—helping us create memorable dining experiences every day!
Pay: $70,000.00 - $90,000.00 per year
Benefits:
- Relocation assistance
Work Location: In person
Salary : $70,000 - $90,000