Sous Chef The Little Nell at Relais & Châteaux

Position SummaryThe 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 Cuisines absence ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.The salary range for this position is $70000 - $80000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.Job Posting DeadlineApplications for this position will be accepted until November 30 2025. To apply directly on The Little Nell careers please follow this link: Aspen Skiing Company Sous Chef - Element 47 SmartRecruitersEssential 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 restaurants 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 assignedQualifications : Education & Experience Requirements    Culinary degree or equivalent work experience required    ServSafe certification required     5 years of culinary experience requiredKnowledge Skills & Abilities     Proficient knowledge of purchasing food and beverage    Proficient knowledge of high-volume production    Familiarity with menu costing inventory and ordering    In-depth knowledge of culinary techniques food preparation and kitchen equipment    Strong understanding of food safety regulations and sanitation standards    Excellent leadership and team management skills for supervising kitchen staff    Strong time management skills with the ability to work under pressure and multitask effectively    Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences    Ability to maintain a high level of quality control and consistency in food preparation and presentation    Ability to understand written and spoken English Spanish a plusAdditional Information : Work Environment & Physical Demands    Ability to reach crouch kneel stand walk or be on your feet for extended periods of time    Regularly work in wet hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces    Must be able to occasionally lift push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position but no more than 50)Job Benefits This position is categorized as a regular full-time position eligible for the following benefits:Enrollment dates differ across the various programs.      Health Dental and Vision Insurance Programs    Flexible Spending Account Programs    Life Insurance Programs    Paid Time Off Programs    Paid Leave Programs    401(k) Savings Plan    Employee Ski Pass and Dependent Ski Passes     Other company perksRemote Work : NoEmployment Type : Full-time Key Skills Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills Experience: years Vacancy: 1