The Little Nell Banquet Chef - The Little Nell Aspen The Little Nell Kitchen DIS
Relais & Châteaux, California, MO, United States
Position Summary
The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high‑quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef.
The salary range for this position is $80,000 - $100,000 plus commission. 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 April 19, 2026. To view and apply directly, please visit Aspen Skiing Company Banquet Chef - The Little Nell | SmartRecruiters.
Essential Job Functions / Key Job Responsibilities
Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations.
Oversee food preparation and cooking for large‑scale banquet events, ensuring quality and consistency.
Collaborate with the banquet manager and event coordinators to plan and execute menu offerings.
Maintain high standards of food safety and sanitation in accordance with health regulations.
Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events.
Ensure timely delivery of food to the banquet hall, coordinating with service staff.
Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards.
Handle all administrative duties, including payroll, scheduling, inventory, and menu updates.
Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene.
Handle special dietary requests or restrictions for banquet guests with attention to detail.
Ensure cost control measures are followed, including waste reduction and portion control.
Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner.
Perform other duties as assigned.
Education & Experience Requirements
Culinary Degree or equivalent experience preferred.
5 years of progressive experience in culinary operations required.
4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi‑outlet restaurant required.
Knowledge, Skills & Abilities
Proficient knowledge in fundamental math and accounting skills.
In-depth knowledge of culinary techniques, including food preparation, cooking, and presentation.
Strong understanding of food safety and sanitation standards.
Ability to manage and lead a kitchen team, ensuring high morale and productivity.
Experience in creating and executing large‑scale banquet menus for diverse events.
Proficient in inventory management, ordering supplies, and controlling food costs.
Ability to work efficiently in a fast‑paced environment while maintaining quality standards.
Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten‑free, vegan).
Strong organizational skills and the ability to prioritize tasks effectively.
Excellent communication skills for coordinating with banquet managers, event planners, and staff.
Ability to troubleshoot and resolve issues during high‑pressure banquet events.
Creative flair in menu development and food presentation.
Proficient in using commercial kitchen equipment and tools safely.
Ability to adapt to changing menu requirements or guest preferences.
Strong problem‑solving skills, especially when dealing with unexpected changes or challenges.
Ability to work flexible hours, including evenings, weekends, and holidays as required for events.
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk, or be on your feet for extended periods of time.
Regularly work in wet, hot, and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces.
Must be able to occasionally lift, push, or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).
Job Benefits This position is categorized as a regular full‑time position eligible for the following benefits:
Enrollment dates differ across the various programs.
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
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The salary range for this position is $80,000 - $100,000 plus commission. 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 April 19, 2026. To view and apply directly, please visit Aspen Skiing Company Banquet Chef - The Little Nell | SmartRecruiters.
Essential Job Functions / Key Job Responsibilities
Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations.
Oversee food preparation and cooking for large‑scale banquet events, ensuring quality and consistency.
Collaborate with the banquet manager and event coordinators to plan and execute menu offerings.
Maintain high standards of food safety and sanitation in accordance with health regulations.
Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events.
Ensure timely delivery of food to the banquet hall, coordinating with service staff.
Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards.
Handle all administrative duties, including payroll, scheduling, inventory, and menu updates.
Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene.
Handle special dietary requests or restrictions for banquet guests with attention to detail.
Ensure cost control measures are followed, including waste reduction and portion control.
Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner.
Perform other duties as assigned.
Education & Experience Requirements
Culinary Degree or equivalent experience preferred.
5 years of progressive experience in culinary operations required.
4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi‑outlet restaurant required.
Knowledge, Skills & Abilities
Proficient knowledge in fundamental math and accounting skills.
In-depth knowledge of culinary techniques, including food preparation, cooking, and presentation.
Strong understanding of food safety and sanitation standards.
Ability to manage and lead a kitchen team, ensuring high morale and productivity.
Experience in creating and executing large‑scale banquet menus for diverse events.
Proficient in inventory management, ordering supplies, and controlling food costs.
Ability to work efficiently in a fast‑paced environment while maintaining quality standards.
Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten‑free, vegan).
Strong organizational skills and the ability to prioritize tasks effectively.
Excellent communication skills for coordinating with banquet managers, event planners, and staff.
Ability to troubleshoot and resolve issues during high‑pressure banquet events.
Creative flair in menu development and food presentation.
Proficient in using commercial kitchen equipment and tools safely.
Ability to adapt to changing menu requirements or guest preferences.
Strong problem‑solving skills, especially when dealing with unexpected changes or challenges.
Ability to work flexible hours, including evenings, weekends, and holidays as required for events.
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk, or be on your feet for extended periods of time.
Regularly work in wet, hot, and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces.
Must be able to occasionally lift, push, or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).
Job Benefits This position is categorized as a regular full‑time position eligible for the following benefits:
Enrollment dates differ across the various programs.
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
#J-18808-Ljbffr