Chef Tournant - The Little Nell

About the role

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.

Inspired by place, united by purpose, defined by you, The Little Nell is a Relais & Châteaux resort, 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.

Responsibilities

• Assists Chef de Cuisine in all aspects of kitchen operations, as directed by the Executive Chef
• Acts as a coach, mentor and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Ensures that food is prepared on time and according to specifications
• Aids in end of day wrap up, cleaning and closing down of kitchen
• Maintains excellent food preparation and safety practices
• Expedites preparation of essential items for service; execution of menu items during service
• Maintains, with Chef de Cuisine and Executive Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Properly stores all mise en place and submits production needs for following day by shift end
• Supervises employees to achieve assigned tasks according to kitchen standards
• Communicates guest comments and concerns with the Restaurant General Manager
• Communicates discrepancies from standard with the Executive Chef
• Attends regularly scheduled weekly Manager/Supervisor Meeting, Kitchen Meeting and (one-on-one) meetings with Executive Chef
• Other duties as assigned

Qualifications

• Culinary degree or equivalent work experience required
• Minimum 4 years of experience in culinary management with at least 2 years in a luxury hotel or multi-outlet restaurant
• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be guest or employee related
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to communicate with Restaurant Manager as needed to provide menu and pricing information
• Ability to communicate with Executive Chef regarding the daily inventory and ordering process

Skills

• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be guest or employee related
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to communicate with Restaurant Manager as needed to provide menu and pricing information
• Ability to communicate with Executive Chef regarding the daily inventory and ordering process

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