The Little Nell
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. A Relais & Châteaux resort, 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 new 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 concierge and numerous winter adventures; in summer, they enjoy gardens, off‑road adventures, stargazing, fly fishing, mountaintop yoga, pool, hot tub and health center year‑round.
Position Summary The Sous Chef assists in managing kitchen operations, ensuring smooth service and high‑quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine’s absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.
Compensation and Benefits Salary: $70,000 – $80,000 per year. All salaried roles are eligible for bonus. Benefits include:
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
Application Deadline Applications will be accepted until December 28, 2025.
Essential Job Functions
Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
Monitor food quality and presentation to ensure it meets the restaurant’s standards and guest expectations
Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
Act as restaurant chef in the absence of Chef de Cuisine
Develop, train, supervise, and coordinate line staff to achieve assigned tasks
Maintain and promote proper food safety and handling protocols
Communicate with Chef de Cuisine regarding the daily inventory and ordering process
Cook and prepare food to order
Work as an active participant on the service line as required
Help maintain cleanliness guidelines for all kitchen production, walk‑ins, and storage areas
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
Proficient knowledge of purchasing food and beverage
Proficient knowledge of high‑volume production
Familiarity with menu costing, inventory, and ordering
In‑depth knowledge of culinary techniques, food preparation, and kitchen equipment
Strong understanding of food safety regulations and sanitation standards
Excellent leadership and team management skills for supervising kitchen staff
Strong time‑management skills, with the ability to work under pressure and multitask effectively
Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
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 & 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)
Equality & Diversity 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.
Additional Information Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970‑300‑7700.
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Position Summary The Sous Chef assists in managing kitchen operations, ensuring smooth service and high‑quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine’s absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef.
Compensation and Benefits Salary: $70,000 – $80,000 per year. All salaried roles are eligible for bonus. Benefits include:
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
Application Deadline Applications will be accepted until December 28, 2025.
Essential Job Functions
Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
Monitor food quality and presentation to ensure it meets the restaurant’s standards and guest expectations
Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
Act as restaurant chef in the absence of Chef de Cuisine
Develop, train, supervise, and coordinate line staff to achieve assigned tasks
Maintain and promote proper food safety and handling protocols
Communicate with Chef de Cuisine regarding the daily inventory and ordering process
Cook and prepare food to order
Work as an active participant on the service line as required
Help maintain cleanliness guidelines for all kitchen production, walk‑ins, and storage areas
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
Proficient knowledge of purchasing food and beverage
Proficient knowledge of high‑volume production
Familiarity with menu costing, inventory, and ordering
In‑depth knowledge of culinary techniques, food preparation, and kitchen equipment
Strong understanding of food safety regulations and sanitation standards
Excellent leadership and team management skills for supervising kitchen staff
Strong time‑management skills, with the ability to work under pressure and multitask effectively
Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
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 & 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)
Equality & Diversity 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.
Additional Information Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970‑300‑7700.
#J-18808-Ljbffr