Aspen Skiing Company
Company Description
Aspen Hospitality, a division of Aspen One, develops, owns, and operates a growing portfolio of luxury and upper‑scale hotels, private clubs, and branded residential properties under The Nell and Limelight brands. This includes The Little Nell, Aspen’s only Five‑Star, Five‑Diamond ski‑in/ski‑out hotel and its affiliated Residences located at the base of Aspen Mountain, as well as a new Nell property currently in development at Rockefeller Center in New York City.
Aspen Hospitality’s Limelight hotels are located across Colorado, with locations in Aspen, Snowmass, and Denver, and in Ketchum, Idaho. Two new Limelight hotels will also open in 2025 in Boulder, Colorado and Mammoth, California. Aspen Hospitality also owns and operates the Aspen Mountain Club, Snowmass Mountain Club, and Mammoth Lakes Mountain Club. For more information, visit
www.aspenhospitality.co .
Job Title Employee Dining Room Cook II – The Little Nell
Position Summary The Cook II participates in the preparation, production & service of menu items according to the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Application Deadline Applications for this position will be accepted November 16, 2025
Essential Job Functions / Key Responsibilities
Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
Prepare and serve food items according to standardized recipes and chef specifications
Follow daily preparation list to ensure items are ready for service
Assist with storage of food deliveries
Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
Work a food station during service, including direct guest interaction if working in a guest‑facing restaurant
Ensure Manager is aware of guest comments and concerns
Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo‑coupe, immersion blender
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
Work closely with kitchen team members to ensure smooth operation and effective communication during food service
Other duties as assigned
Qualifications Education & Experience Requirements
Culinary School graduate preferred
1–2 year(s) of experience in a commercial kitchen preferred
ServSafe or similar food safety course certification is preferred
Knowledge, Skills & Abilities
Proficient written and verbal communication in English, Spanish a plus
Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Strong analytical and problem‑solving skills
Excellent time management skills
Ability to manage difficult or emotional situations whether they be customer or employee related
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
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 classified as a seasonal full‑time position eligible for the following benefits:
Paid Time Off Programs
Paid Leave Programs
Employee Ski Pass
Other company perks
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives, and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever‑evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company’s benefits and other compensation visit
www.aspensnowmass.com/employment/benefits-and-perks .
Aspen One participates in E‑Verify.
#J-18808-Ljbffr
Aspen Hospitality’s Limelight hotels are located across Colorado, with locations in Aspen, Snowmass, and Denver, and in Ketchum, Idaho. Two new Limelight hotels will also open in 2025 in Boulder, Colorado and Mammoth, California. Aspen Hospitality also owns and operates the Aspen Mountain Club, Snowmass Mountain Club, and Mammoth Lakes Mountain Club. For more information, visit
www.aspenhospitality.co .
Job Title Employee Dining Room Cook II – The Little Nell
Position Summary The Cook II participates in the preparation, production & service of menu items according to the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Application Deadline Applications for this position will be accepted November 16, 2025
Essential Job Functions / Key Responsibilities
Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
Prepare and serve food items according to standardized recipes and chef specifications
Follow daily preparation list to ensure items are ready for service
Assist with storage of food deliveries
Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
Work a food station during service, including direct guest interaction if working in a guest‑facing restaurant
Ensure Manager is aware of guest comments and concerns
Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo‑coupe, immersion blender
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
Work closely with kitchen team members to ensure smooth operation and effective communication during food service
Other duties as assigned
Qualifications Education & Experience Requirements
Culinary School graduate preferred
1–2 year(s) of experience in a commercial kitchen preferred
ServSafe or similar food safety course certification is preferred
Knowledge, Skills & Abilities
Proficient written and verbal communication in English, Spanish a plus
Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Strong analytical and problem‑solving skills
Excellent time management skills
Ability to manage difficult or emotional situations whether they be customer or employee related
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
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 classified as a seasonal full‑time position eligible for the following benefits:
Paid Time Off Programs
Paid Leave Programs
Employee Ski Pass
Other company perks
Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives, and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever‑evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.
For an overview of Aspen One Company’s benefits and other compensation visit
www.aspensnowmass.com/employment/benefits-and-perks .
Aspen One participates in E‑Verify.
#J-18808-Ljbffr