Sous Chef - The Little Nell

The Little Nell

Aspen (CO)

On-site

USD 70,000 - 80,000

Full time

14 days+

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Benefits offered by this job

Health, Dental, and Vision Insurance

Flexible Spending Account

Life Insurance

Paid Time Off

Employee Ski Pass

Job summary

A luxury hotel in Aspen is seeking a mid-senior level Sous Chef to assist in managing kitchen operations and ensure high-quality food production. Ideal candidates will have a culinary degree, 5 years of experience, and strong leadership skills. This full-time role offers competitive benefits and the opportunity to work in a premier dining environment with a focus on innovation and quality. Applications accepted until November 30, 2025.

Qualifications

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

Responsibilities

Supervise kitchen staff to ensure efficient food preparation.
Assist in menu planning and recipe development.
Monitor and ensure food quality meets standards.
Maintain inventory control and order supplies.
Enforce kitchen safety practices and health regulations.
Act as restaurant chef in the Chef de Cuisine's absence.
Train and coordinate with kitchen staff on tasks.
Cook and prepare food to order.

Skills

Culinary techniques

Food safety regulations

Leadership

Time-management

Menu innovation

English proficiency

Education

Culinary degree or equivalent

ServSafe certification

5 years of culinary experience

Job description

Join to apply for the Sous Chef - The Little Nell role at The Little Nell

Base pay range

$70,000.00/yr - $80,000.00/yr

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, 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.

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.

Job Posting Deadline

Applications for this position will be accepted until November 30, 2025.

Essential Job Functions / Key Job 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
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 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
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

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)

Job Benefits