Banquet Sous Chef
$75,000–$78,000 year
On-siteAspen, Colorado, United States
Job Summary
Lead banquet culinary operations by developing and executing innovative menus tailored to client preferences and dietary needs. Prepare, cook, and present banquet cuisine while overseeing daily kitchen functions, including team scheduling, prep execution, and workspace organization. Supervise and mentor culinary staff to ensure compliance with food safety standards and maintain exceptional quality during high-volume service periods. Coordinate closely with Banquets, Events, and Front of House teams to align food service with event timelines. Monitor inventory levels and food costs to minimize waste and support operational excellence. Conduct regular inspections to uphold health, sanitation, and safety regulations. Assist in fostering a positive team culture through professionalism and accountability.
Required Qualifications
- Minimum of 2 years experience as a line cook
- Be able to communicate effectively with co-workers and the management team
- Must be work clean, organized, delegate, strong work ethic, and sense of urgency
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