Banquet Sous Chef - The Little Nell

Management 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 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 May 10, 2026. To view and apply directly to The Little Nell hotel career site, please follow this link: Aspen Skiing Company Banquet Sous Chef - The Little Nell | SmartRecruiters Essential Job Functions/Key Job Responsibilities     Assist the 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