Sous Chef

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 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 Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Production Industries Hotels and Motels More detail about The Little Nell part of The Little Nell, please visit https://culinaryagents.com/entities/646-The-Little-Nell #J-18808-Ljbffr