Banquet Sous Chef - The Little Nell

Company Description

Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit www.thelittlenell.com or follow @thelittlenell on Instagram, Twitter and Facebook. 

Job Description

Position Summary 
The Banquet Sous Chef works in unison with the Banquet Manager, Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Banquet Chef. 

The budgeted salary range for this position is $70,000 - $80,000 plus commission. Actual pay will be dependent on budget and experience.

Job Posting Deadline
Applications for this position will be accepted until April 20, 2025.

Essential Job Functions/Key Job Responsibilities
•    Assist the Executive Banquet Chef in all areas of menus and food related operations
•    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations
•    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs
•    Assist in creation of weekly schedule for banquet culinary department
•    Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations
•    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
•    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
•    Responsible for after function break down, dissemination and salvage of leftover foods
•    Writing and monitoring daily production lists
•    Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date
•    Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product
•    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly
•    Other duties as assigned

Qualifications

Education & Experience Requirements 
•    Culinary Degree or Equivalent preferred
•    5 years of progressive experience in culinary operations required
•    4 years of experience in culinary management with at least 2 years as Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant required

Knowledge, Skills & Abilities  
•    Extensive knowledge of culinary techniques, food preparation, and kitchen operations
•    Strong leadership and team management skills, including training and mentoring staff
•    Ability to develop and execute creative, high-quality menus while maintaining cost control
•    Proficiency in food safety, sanitation regulations, and HACCP standards
•    Proficient in fundamental math and accounting skills
•    Strong organizational and time management skills to handle multiple tasks efficiently<