Banquet Sous Chef (Hospitality)

TL;DR

Banquet Sous Chef (Hospitality): Planning and executing high-end food service for events at a five-star luxury resort with an accent on quality cuisine, professionalism, and cost management. Focus on optimizing labor analysis, mentoring culinary staff, and ensuring seamless banquet operation execution.

Location: Onsite in Aspen, CO, USA

Salary: $70,000 – $80,000 yearly

Company

hirify.global is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out luxury hotel and Relais & Châteaux resort.

What you will do

• Assist the Banquet Chef in menu planning and all food-related operations.
• Oversee kitchen management and coordinate staff for banquets and live stations.
• Conduct labor analysis and control food and labor costs to meet annual budgets.
• Train and develop staff on equipment use, hotel orientation, and culinary regulations.
• Manage food inventories, purchasing, and FIFO storage organization.
• Monitor daily production lists, event reports, and BEOs to ensure operational alignment.

Requirements

• Must be based in or able to work onsite in Aspen, CO, USA.
• Culinary Degree or equivalent preferred.
• 4 years of progressive experience in culinary operations.
• 2 years of culinary management experience, including at least 1 year as Sous Chef in a luxury hotel or multi-outlet restaurant.
• Proficiency in food safety, sanitation regulations, and HACCP standards.
• Physical ability to stand for extended periods and lift up to 50 lbs.

Culture & Benefits

• Health, Dental, and Vision insurance programs.
• 401(k) Savings Plan and Flexible Spending Accounts.
• Paid Time Off and Paid Leave programs.
• Employee and Dependent Ski Passes.
• Life insurance programs.