Aspen Skiing Company
Employee Dining Room Cook II - The Little Nell
Aspen Skiing Company, Aspen, Colorado, us, 81612
Company Description
The Little Nell is Aspen’s only Five‑Star, Five‑Diamond, ski‑in/ski‑out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town. The Little Nell is consistently recognized for its award‑winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Spa at The Little Nell is rooted in ‘The Aspen Idea’ – a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off‑road adventures, stargazing, fly fishing, and mountaintop yoga; plus, a pool, hot tub and health center year‑round. The Little Nell has been acknowledged with numerous awards for decades, including being named a Forbes Five‑Star hotel since 1995, a AAA Five‑Star hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation.
Position Summary The Employee Dining Room 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. Shift runs from 11:00 am‑7:00 pm. This position reports to the Chef de Cuisine.
Job Posting Deadline Applications for this position will be accepted until November 30, 2025.
Essential Job Functions / Key Job Responsibilities
Maintain a clean and sanitary work environment; participate in pre‑ and post‑shift cleaning and organization of kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, and 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 or Sous‑Chef.
Safely operate and train others on the operation of various kitchen equipment, including oven, grill, flattop, soup kettles, slicers, robo‑coupe, and immersion blender.
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and establishment 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 shift.
Other duties as assigned.
Education & Experience Requirements
Culinary school graduate preferred.
1–2 years of experience in a commercial kitchen preferred.
ServSafe or similar food safety course certification preferred.
Knowledge, Skills & Abilities
Proficient written and verbal communication in English; Spanish a plus.
Knowledge of a variety of cooking techniques, including 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 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; 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
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
EEO Statement 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.
Aspen One participates in E‑Verify.
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Position Summary The Employee Dining Room 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. Shift runs from 11:00 am‑7:00 pm. This position reports to the Chef de Cuisine.
Job Posting Deadline Applications for this position will be accepted until November 30, 2025.
Essential Job Functions / Key Job Responsibilities
Maintain a clean and sanitary work environment; participate in pre‑ and post‑shift cleaning and organization of kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, and 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 or Sous‑Chef.
Safely operate and train others on the operation of various kitchen equipment, including oven, grill, flattop, soup kettles, slicers, robo‑coupe, and immersion blender.
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and establishment 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 shift.
Other duties as assigned.
Education & Experience Requirements
Culinary school graduate preferred.
1–2 years of experience in a commercial kitchen preferred.
ServSafe or similar food safety course certification preferred.
Knowledge, Skills & Abilities
Proficient written and verbal communication in English; Spanish a plus.
Knowledge of a variety of cooking techniques, including 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 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; 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
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
EEO Statement 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.
Aspen One participates in E‑Verify.
#J-18808-Ljbffr