Position Summary  
The Aspen Mountain Club 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 Executive Chef and Chef de Cuisine’s absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Chef de Cuisine. 
  
The salary range for this position is $70,000 - $78,000. 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 October 31, 2025 for the 2025-2026 Winter Season.  Essential Job Functions/Key Job Responsibilities 
    Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts 
    Assist the Executive Chef with menu planning, recipe development, and seasonal adjustments 
    Monitor food quality and presentation to ensure it meets the restaurant's 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 assigned