Chef de Cuisine - The Little Nell

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.

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 <

, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

Job Description

Position Summary

The 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 Deadline

Applications for this position will be accepted until September 28, 2025.

Essential Job Functions / Key Job Responsibilities

• Responsible for the financial success of the operation
• Responsible for ordering, receiving, delivery and rotation of food items
• Produce weekly schedules according to budget and forecasted numbers
• Ensure that all daily opening procedures are followed
• Ensure consistency of product using training guides
• Maintain and promote proper food safety and handling protocol
• Complete and assign daily production and preparation lists
• Contribute to the creation of fresh and innovative daily specials
• Work as an active participant on the service line as required
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Complete and submit an accurate monthly inventory & responsible for proper payroll procedure
• Other duties as assigned

Qualifications

Education & Experience Requirements

Knowledge, Skills & Abilities

Additional Information

Work Environment & Physical Demands

Job Benefits

This position is categorized as a regular full-time position eligible for the following benefits :

Enrollment dates differ across the various programs.