Banquet Sous Chef

Hotel Jerome has been the social hub of Aspen since its opening in 1889 at the height of the town’s silver boom, known as the place where all great stories were born and are told. As the only Aspen hotel to survive the silver crash, the long pre-ski-resort winters, and the Depression, we’ve seen cowboys ride through our doors, 10th Mountain Division soldiers gather round over pints after training on the slopes, and Hunter S. Thompson holding court during his run for sheriff. You can’t experience Aspen, without experiencing Jerome.

The targeted compensation range for this full time year round, exempt position is $75,000-$78,000/year. The position offers a competitive compensation package presented by Auberge Collection.

Step into a leadership role where culinary creativity, precision, and passion come together to deliver exceptional banquet experiences. As Banquet Sous Chef, you will play a key role in leading banquet culinary operations, executing elevated dining experiences, and inspiring a high-performing kitchen team. From intimate gatherings to large-scale events, your expertise will help create memorable moments for our guests through thoughtful menus, flawless execution, and exceptional hospitality.

Benefits Package

The comprehensive benefit package for this position includes paid time off, sick and safe time, Medical, Dental and Vision healthcare plans, 401(k) plans with employer contribution, Health and Flexible Spending Account programs, Employee Assistance Program and Company stay discounts. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Apply and explore more career opportunities through the Auberge Collection career page . The application deadline for this position is November 1st, 2026.

Responsibilities

Partner with the Banquet Chef to develop and execute innovative banquet menus tailored to client preferences, dietary needs, and event themes.; Lead the preparation, cooking, and presentation of banquet cuisine, ensuring consistency, quality, and adherence to culinary standards.; Oversee daily banquet kitchen operations, including team scheduling, prep execution, organization, and cleanliness of all workspaces.; Supervise, mentor, and train culinary team members while fostering a collaborative, high-performance environment and ensuring compliance with food safety and sanitation standards.; Coordinate closely with Banquets, Events, and Front of House teams to ensure seamless timing and execution of food service aligned with event timelines.; Maintain exceptional standards of food quality, presentation, and kitchen efficiency during high-volume service periods.; Conduct regular inspections to ensure compliance with health, sanitation, and safety regulations while maintaining a clean and organized kitchen environment.; Monitor inventory levels, food costs, and product usage, placing orders as needed to minimize waste and support operational excellence.; Assist in creating a positive team culture by leading with professionalism, accountability, and a passion for culinary excellence.

Requirements

Minimum of 2 years experience as a line cook; Be able to communicate effectively with co-workers and the management team.; Must be work clean, organized, delegate, strong work ethic, and sense of urgency.