Aspen Skiing Company
Overview
Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel with luxury services and access to America’s mountain town. The Nell is a Relais & Châteaux resort with award-winning wine and culinary programs, two restaurants, three bars, a wine cellar and a speakeasy. The Nell Spa serves guests, with seasonal activities including ski concierge services, gardens, off-road adventures, stargazing, fly fishing, mountaintop yoga, a pool, hot tub and a renovated health club. For more information, visit the website or follow on social media. Job title: Jr. Sous Chef Position Summary
The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensures food is prepared and presented to restaurant standards, assists with preparation and cooking, manages kitchen staff during shifts, and ensures adherence to food safety regulations. Responsibilities include inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine. Job Posting Deadline
Applications for this position will be accepted until November 16, 2025. Essential Job Functions / Key Responsibilities
Assist the Sous Chef with all kitchen needs Monitor food quality and presentation to meet restaurant standards and guest expectations Cook and prepare food to order on a daily basis Properly store all mise en place and submit production needs for the following day by shift end Work all stations as required Develop and train line staff to standard performance levels Assure safe and clean work conditions for all personnel Communicate with the Sous Chef on duty to ensure proper service according to the assigned shift Expedite Lunch or Dinner service from inside the line as needed Supervise and coordinate the line crew to achieve tasks according to Kitchen standards Maintain cleanliness guidelines for all kitchen production, walk-ins and storage areas in coordination with the Sous Chef Assist in daily inventories as needed Other duties as assigned Qualifications
Education & Experience Requirements Culinary degree or equivalent work experience required ServSafe certification required 5 years of culinary experience required Knowledge, Skills & Abilities
Knowledge of purchasing food and beverage In-depth knowledge of culinary techniques, food preparation, and kitchen equipment Knowledge of high-volume production Familiar with menu costing, inventory, and ordering Familiar with hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management Ability to read a P&L and understand labor and food cost management dynamics Ability to assist culinary team in achieving labor and food budgets Strong understanding of food safety regulations and sanitation standards Strong time management skills, with the ability to work under pressure and multitask Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences Ability to bring concerns from guests or kitchen staff to the Sous Chef’s attention Ability to maintain a high level of quality control and consistency in food preparation and presentation Ability to understand written and spoken English; Spanish a plus Work Environment and Physical Demands
Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods Regularly work in wet, hot and humid conditions and may walk on slippery or uneven surfaces Must be able to frequently lift, push or pull up to 50 lbs Job Benefits
This position is categorized as a regular full-time role eligible for benefits including health, dental and vision insurance; flexible spending accounts; life insurance; paid time off; paid leave; 401(k); employee ski pass and dependent ski passes; and other company perks. Enrollment dates vary by program. The physical demands described are representative of those required to perform essential functions. Aspen One is an equal opportunity employer. E-Verify and related notices may apply.
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Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel with luxury services and access to America’s mountain town. The Nell is a Relais & Châteaux resort with award-winning wine and culinary programs, two restaurants, three bars, a wine cellar and a speakeasy. The Nell Spa serves guests, with seasonal activities including ski concierge services, gardens, off-road adventures, stargazing, fly fishing, mountaintop yoga, a pool, hot tub and a renovated health club. For more information, visit the website or follow on social media. Job title: Jr. Sous Chef Position Summary
The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensures food is prepared and presented to restaurant standards, assists with preparation and cooking, manages kitchen staff during shifts, and ensures adherence to food safety regulations. Responsibilities include inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine. Job Posting Deadline
Applications for this position will be accepted until November 16, 2025. Essential Job Functions / Key Responsibilities
Assist the Sous Chef with all kitchen needs Monitor food quality and presentation to meet restaurant standards and guest expectations Cook and prepare food to order on a daily basis Properly store all mise en place and submit production needs for the following day by shift end Work all stations as required Develop and train line staff to standard performance levels Assure safe and clean work conditions for all personnel Communicate with the Sous Chef on duty to ensure proper service according to the assigned shift Expedite Lunch or Dinner service from inside the line as needed Supervise and coordinate the line crew to achieve tasks according to Kitchen standards Maintain cleanliness guidelines for all kitchen production, walk-ins and storage areas in coordination with the Sous Chef Assist in daily inventories as needed Other duties as assigned Qualifications
Education & Experience Requirements Culinary degree or equivalent work experience required ServSafe certification required 5 years of culinary experience required Knowledge, Skills & Abilities
Knowledge of purchasing food and beverage In-depth knowledge of culinary techniques, food preparation, and kitchen equipment Knowledge of high-volume production Familiar with menu costing, inventory, and ordering Familiar with hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management Ability to read a P&L and understand labor and food cost management dynamics Ability to assist culinary team in achieving labor and food budgets Strong understanding of food safety regulations and sanitation standards Strong time management skills, with the ability to work under pressure and multitask Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences Ability to bring concerns from guests or kitchen staff to the Sous Chef’s attention Ability to maintain a high level of quality control and consistency in food preparation and presentation Ability to understand written and spoken English; Spanish a plus Work Environment and Physical Demands
Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods Regularly work in wet, hot and humid conditions and may walk on slippery or uneven surfaces Must be able to frequently lift, push or pull up to 50 lbs Job Benefits
This position is categorized as a regular full-time role eligible for benefits including health, dental and vision insurance; flexible spending accounts; life insurance; paid time off; paid leave; 401(k); employee ski pass and dependent ski passes; and other company perks. Enrollment dates vary by program. The physical demands described are representative of those required to perform essential functions. Aspen One is an equal opportunity employer. E-Verify and related notices may apply.
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