The Little Nell Chef de Cuisine - The Little Nell ...

OverviewThe 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 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 , , , aspenhospitality.co, & domains.Position SummaryThe Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Sous Chef.The budgeted salary range for this position is $90,000 - $95,000. Actual pay will be dependent on budget and experience.Job Posting DeadlineApplications for this position will be accepted until September 28, 2025.Essential Job Functions / Key Job ResponsibilitiesResponsible for the financial success of the operationResponsible for ordering, receiving, delivery and rotation of food itemsProduce weekly schedules according to budget and forecasted numbersEnsure that all daily opening procedures are followedEnsure consistency of product using training guidesMaintain and promote proper food safety and handling protocolComplete and assign daily production and preparation listsContribute to the creation of fresh and innovative daily specialsWork as an active participant on the service line as requiredOversee daily kitchen closing and cleaning procedures to include walk-ins and freezersComplete and submit an accurate monthly inventory & responsible for proper payroll procedureOther duties as assignedEducation & Experience RequirementsCulinary degree or equivalent work experience requiredServ Safe certification requiredTwo years of management experience in a culinary environment preferredKnowledge, Skills & AbilitiesProficient knowledge of purchasingProficient knowledge of high-volume production experienceKnowledge of food handling, safety and other restaurant guidelinesKnowledge of Microsoft Office SuiteProficient written and verbal communication English skills, Spanish a plusProficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and moreProficient experience in guest facing rolesStrong analytical and problem-solving skillsExcellent time management skillsAbility to manage difficult or emotional situations whether they be customer or employee relatedAbility to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasksAbility to engage with customers in a positive and helpful mannerAbility to work in collaboration with others to achieve team goalsAbility to communicate with restaurant manager as needed to provide menu and pricing informationAbility to communicate with executive chef regarding the daily inventory and ordering processWork Environment & Physical DemandsAbility to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of timeRegularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfacesMust be able to frequently lift, push or pull up to 50lbsJob BenefitsThis 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 ProgramsFlexible Spending Account ProgramsLife Insurance ProgramsPaid Time Off ProgramsPaid Leave Programs401(k) Savings PlanEmployee Ski Pass and Dependent Ski PassesOther company perks #J-18808-Ljbffr

Created: 2025-09-17