Jr. Sous Chef - Ajax Tavern at Aspen Skiing Company

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Feb, 26

Salary

0.0

Posted On

08 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Food Preparation, Kitchen Equipment, Inventory Control, Food Safety Regulations, Sanitation Standards, Time Management, Recipe Creation, Menu Innovation, Communication, Team Supervision, Quality Control, High-Volume Production, Purchasing, Labor Management, English Understanding

Industry

Hospitality

Description

Company Description Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently 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 Little Nell is also home to the new The Nell Spa. During ski season, 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 a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards 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 Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit www.thelittlenell.com or follow @thelittlenell on Instagram, Twitter and Facebook. Job Description Position Summary The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine. Job Posting Deadline Applications for this position will be accepted until November 16, 2025. Essential Job Functions/Key Responsibilities • Assist the Sous Chef with all kitchen needs • Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations • Cook and prepare food to order on daily basis • Properly stores all mise en place and submit production needs for following day by shift end • Works all stations as required • Develop and train line staff to standard performance level • Assure safe and clean work conditions for all personnel • Communicate with the Sous Chef on duty to assure proper service according to his assigned shift • Expedites Lunch or Dinner service from inside the line as needed • Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards • Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas • Assist in daily inventories as needed • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • ServSafe certification required • 5 years of culinary experience required Knowledge, Skills & Abilities • Knowledge of purchasing food and beverage • In-depth knowledge of culinary techniques, food preparation, and kitchen equipment • Knowledge of high-volume production • Familiar with menu costing, inventory, and ordering • Familiar with Hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management • Ability to read a P&L and understand the dynamics of labor and food cost management • Ability to assist culinary team in achieving labor and food budgets • Strong understanding of food safety regulations and sanitation standardsv • 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 bring concerns guest or kitchen concerns to Sous Chefs attention • 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 Additional Information Work Environment and Physical Demands • Ability to reach, crouch, kneel, smell, taste, 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 frequently lift, push or pull up to 50 lbs. individually or with assistance 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 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Responsibilities

The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations and ensures food is prepared and presented according to restaurant standards. They assist with cooking, manage kitchen staff, and ensure adherence to food safety regulations.