Sous Chef - The Little Nell at Relais & Châteaux USA/Canada

Position Summary
The Sous Chef assists in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.

The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until January 11, 2026. To apply directly on The Little Nell careers please follow this link: Aspen Skiing Company Sous Chef - Element 47 | SmartRecruiters

Essential Job Functions/Key Job Responsibilities
   Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
   Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
   Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
   Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
   Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
   Act as restaurant chef in the absence of Chef de Cuisine 
   Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
   Maintain and promote proper food safety and handling protocols
   Communicate with Chef de Cuisine regarding the daily inventory and ordering process 
   Cook and prepare food to order
   Work as an active participant on the service line as required 
   Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas
   Other duties as assigned