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Senior Chef de Cuisine

2 months ago

Aspen, Colorado, United States The Little Nell Full time
Job Summary

The Little Nell is seeking a highly skilled and experienced Executive Sous Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for maintaining the highest standards of food quality, presentation, and service.

Key Responsibilities
  • Provide leadership and guidance to the culinary team, ensuring smooth operation of the kitchen during assigned shifts.
  • Assist in the administration of the culinary apprenticeship program, including coaching, mentoring, and demonstrations.
  • Supervise and schedule the Stewarding department, ensuring efficient and effective service.
  • Communicate with the restaurant manager regarding staff performance, guest comments, special requests, and menu changes.
  • Train staff to standard performance levels, ensuring consistency and quality in all aspects of food preparation and presentation.
  • Assure safe work conditions for all personnel, maintaining a clean and organized kitchen environment.
  • Communicate any mechanical problems with the Engineering Department, ensuring prompt resolution.
  • Maintain cleanliness of all kitchen production and storage areas, adhering to high standards of hygiene and sanitation.
  • Communicate discrepancies from standard with the Executive Chef, ensuring prompt resolution.
  • Assist in writing menu descriptions for all new dishes, rolling out in advance to Front of House staff.
  • Assist with production of menu items, ensuring quality and consistency.
  • Assist with menu development in all outlets, ensuring alignment with company standards and guest preferences.
  • Assist with inventory management, ensuring accurate tracking and ordering of ingredients and supplies.
  • Ensure food costs are at the forefront of menu development, systems, and pricing, maintaining a high level of profitability.
  • Enter all new menu items in chef tech, ensuring accurate and up-to-date information.
  • Schedule and monitor staffing levels, being mindful of budget and volume levels.
  • Culinary payroll, ensuring accurate and timely payment of staff.
  • Inspect product quality, pricing, and sources, providing the best quality/value for our guests.
  • Ensure approved vendors are being utilized whenever possible, maintaining a high level of quality and consistency.
  • Responsible for assisting all team members in organization of kitchen items, including dry goods, kitchen equipment, storage containers, cleaning supplies, and proper rotation and organization of all food deliveries.
Requirements
  • High school diploma or equivalent.
  • Four years of experience in a 4-5 star restaurant/hotel.
  • Culinary degree or equivalent.
Work Environment and Physical Demands

The Executive Sous Chef will work in a fast-paced kitchen environment, requiring the ability to reach, crouch, kneel, smell, taste, stand, walk, or be on their feet for extended periods of time. Regularly working in wet, hot, and humid conditions, the Executive Sous Chef may be required to walk on slippery and uneven surfaces. Must be able to frequently lift, push, or pull up to 50 lbs. individually or with assistance.

Benefits

This position is categorized as a regular full-time position eligible for the following benefits:

  • Health, Dental, and Vision Insurance Programs.
  • Flexible Spending Account Programs.
  • Life Insurance Programs.
  • Paid Time Off Programs.
  • Paid Leave Programs.
  • 401(k) Savings Plan.
  • Employee Ski Pass and Dependent Ski Passes.
  • Other company perks.