Sous Chef - 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.

Responsibilities

• 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
• 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 with 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

Qualifications

• Culinary degree or equivalent work experience required
• ServSafe certification required
• 5 years of culinary experience required
• 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