Banquet Chef - The Little Nell at Relais & Châteaux Park-Hotel Egerner Höfe

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

100000.0

Posted On

18 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Banquet management, Menu development, Food safety, Sanitation, Inventory management, Cost control, Staff training, Team leadership, Budgeting, Payroll administration, Scheduling, Food presentation, Dietary accommodations, Problem-solving, Communication

Industry

Hospitality

Description

Company DescriptionThe 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. The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain. For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. 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 [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job DescriptionPosition Summary The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high-quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef.The salary range for this position is $80,000 - $100,000 plus commission. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until May 10, 2026. To view and apply directly to The Little Nell hotel career site, please follow this link: Aspen Skiing Company Banquet Chef - The Little Nell | SmartRecruitersEssential Job Functions/Key Job Responsibilities • Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations • Oversee food preparation and cooking for large-scale banquet events, ensuring quality and consistency • Collaborate with the banquet manager and event coordinators to plan and execute menu offerings • Maintain high standards of food safety and sanitation in accordance with health regulations • Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events • Ensure timely delivery of food to the banquet hall, coordinating with service staff • Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards • Responsible for all administrative duties; This includes but is not limited payroll, scheduling inventory and menu updates • Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene • Handle special dietary requests or restrictions for banquet guests with attention to detail • Ensure cost control measures are followed, including waste reduction and portion control • Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner • Other duties as assignedQualificationsEducation & Experience Requirements • Culinary Degree or equivalent experience preferred • 5 years of progressive experience in culinary operations required • 4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi-outlet restaurant required Knowledge, Skills & Abilities • Proficient knowledge in fundamental math and accounting skills • In-depth knowledge of culinary techniques, including food preparation, cooking, and presentation • Strong understanding of food safety and sanitation standards • Ability to manage and lead a kitchen team, ensuring high morale and productivity • Experience in creating and executing large-scale banquet menus for diverse events • Proficient in inventory management, ordering supplies, and controlling food costs • Ability to work efficiently in a fast-paced environment while maintaining quality standards • Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten-free, vegan) • Strong organizational skills and the ability to prioritize tasks effectively • Excellent communication skills for coordinating with banquet managers, event planners, and staff • Ability to troubleshoot and resolve issues during high-pressure banquet events • Creative flair in menu development and food presentation • Proficient in using commercial kitchen equipment and tools safely • Ability to adapt to changing menu requirements or guest preferences • Strong problem-solving skills, especially when dealing with unexpected changes or challenges • Ability to work flexible hours, including evenings, weekends, and holidays as required for eventsAdditional InformationWork 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 This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • 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 Department: Kitchen Compensation: USD 80000 - USD 100000 - yearly

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Responsibilities

The Banquet Chef oversees all culinary operations for banquet events, including menu planning, food production, and quality control. They are responsible for managing the kitchen team, maintaining safety standards, and handling administrative tasks such as payroll and inventory.