Jr. Sous Chef - The Little Nell
Dettagli dell'offerta
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, The Little Nell 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-Diamond 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.
For more information, visit www.thelittlenell.com or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.
Position Summary
The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine.
Budgeted Pay Rate: $29.00
Job Posting Deadline
Applications for this position will be accepted until August 31, 2025.
Essential Job Functions/Key Job Responsibilities
• Assist the Sous Chef with all kitchen needs
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
• Cook and prepare food to order on daily basis
• Properly stores all mise en place and submit production needs for following day by shift end
• Works all stations as required
• Develop and train line staff to standard performance level
• Assure safe and clean work conditions for all personnel
• Communicate with the Sous Chef on duty to assure proper service according to his assigned shift
• Expedites Lunch or Dinner service from inside the line as needed
• Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards
• Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Assist in daily inventories as needed
• Other duties as assigned
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 the dynamics of labor and food cost management
• Ability to assist culinary team in achieving labor and food budgets
• Strong understanding of food safety regulations and sanitation standardsv
• 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 bring concerns guest or kitchen concerns to Sous Chefs 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 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 frequently lift, push or pull up to 50 lbs. individually or with assistance
Job Benefits
This position is categorized as a regular full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
• 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