🏔️ Executive Sous Chef – The St. Regis Aspen Ski Resort

🍽 Opportunity The St. Regis Aspen is hiring an Executive Sous Chef to help run the kitchen behind one of Colorado's most storied ski towns — a hotel accustomed to hosting galas, weddings and corporate takeovers for up to 1,000 guests at a time, alongside its everyday fine dining. What stands out here is the technique range Marriott is asking for: proficiency in Mexican, South American and European cooking, layered into elevated banquet service rather than a single house cuisine. It's the kind of executive sous role that exists because Aspen's high season demands scale and precision at the same time. 👨‍🍳 Role - Manage culinary department controllable expenses — food cost, uniforms, supplies and equipment - Direct menu development across Mexican, South American and European technique lines - Lead large-scale banquet execution for events up to 1,000 guests - Train kitchen staff on cooking fundamentals and plating standards - Provide strategic oversight of VIP functions and special events - Hire, train and supervise culinary staff 🌎 ChefJobs Abroad Analysis Aspen in ski season is its own kind of intense — a small mountain town absorbing outsized wealth, private jets and back-to-back events, and the kitchens that serve it run accordingly. This isn't a quiet à la carte post; it's a high-volume, high-stakes banquet operation inside a five-star flag, which makes it a genuine step up for a sous chef who's outgrown mid-size properties but isn't ready to run a kitchen solo yet. The multi-cuisine technique requirement also signals a menu more ambitious than typical resort banquet fare — good signal for anyone bored of the steak-and-potatoes events circuit. ⭐ ChefJobs Rating: 7.8/10 ✅ Best Fit - Sous chefs with 2+ years managing culinary teams who are ready to own banquet operations at scale - Chefs confident moving between Mexican, South American and European techniques in the same service - Candidates who thrive coordinating events for 1,000+ guests, not just plated tasting menus - Anyone targeting a US ski-town posting with a five-star brand name on their résumé - Chefs who want Marriott-level structure and career pathing rather than an independent kitchen - Not a fit for cooks who want hands-on line work only, with no management responsibility