Sous Chef- Summer 2026

Company Description

With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation.  

Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit www.aspensnowmass.com or follow @aspensnowmass on Instagram, Facebook, and X.  

Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. 

Job Description

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine.

Job Posting Deadline 

• Applications for this position will be accepted until March 30th. 2026
• This role typically pays between $27.50 and $30.00 per hour. Actual pay will be dependent on skills and experience.

Essential Job Functions/Key Job Responsibilities

• Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager
• Acts as a coach, teacher, and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Supervises employees to achieve assigned tasks according to kitchen standards
• Ensure that all daily opening procedures and preparation lists are followed 
• Maintain and promote proper food safety and handling protocol using training guidelines
• Communicates discrepancies from standard with the Executive Chef and Restaurant Manager
• Ensures cleanliness guidelines for all kitchen production, walk-ins, and storage areas
• Expedites preparation of essential items for service; execution of menu items during service
• Oversee daily kitchen closing and cleaning procedures, including walk-ins and freezers 
• Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
• Other duties as assigned

Qualifications

Education & Experience Requirements

• Culinary degree or equivalent industry experience required
• 4 years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens required
• Serv Safe certification required 
• Excellent written and spoken English skills; Bilingual English/Spanish preferred

Knowledge, Skills & Abilities

• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing 
• Proficient knowledge of high-volume production experience  
• Knowledge of food handling, safety and other restaurant guidelines 
• Knowledge of Microsoft Office Suite 
• Proficient written and verbal communication English skills, Spanish a plus 
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more 
• Proficient experience in guest facing roles 
• Strong analytical and problem-solving skills 
• Excellent time management skills 
• Ability to manage difficult or emotional situations whether they be customer or employee related 
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks 
• Ability to engage with customers in a positive and helpful manner 
• Ability to communicate with restaurant manager as needed to provide menu and pricing information 
• Ability to communicate with executive chef re