The Little Nell Cook III - The Little Nell Aspen The Little Nell Cuisine environ
Relais & Châteaux, California, MO, United States
Job Posting Deadline
Applications for this position will be accepted until May 10, 2026.
Position Summary The Cook III helps with station assignments and prepares hot and cold foods for the restaurant according to Chef de Cuisine’s specifications. This position is responsible for preparing and cooking a variety of food items following established recipes and safety standards. The Cook III position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Budgeted Pay Rate $23.00.
Essential Job Functions/Key Job Responsibilities
Prepare & serve food items according to standardized recipes and chef specifications
Follow daily preparation list to ensure items are ready for service
Cook food to order
Work and maintain sauté, grill, and roasting stations
Help organize kitchen items including dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
Set up, work, and break down station
Maintain a clean and sanitary work environment; participate in pre and post shift cleaning and organization of kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, and sweeping
Work closely with kitchen team members to ensure smooth operation and effective communication during food service
Submit production needs for following day by shift end
Other duties as assigned
Education & Experience Requirements
Culinary degree or equivalent preferred
1 year of food preparation experience preferred
ServSafe or similar food safety course certification preferred
Knowledge, Skills & Abilities
Proficient written and verbal communication in English; Spanish a plus
Knowledge of a variety of cooking techniques including baking, broiling, grilling, sauté, roasting, blanching, and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Excellent time management skills
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
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 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 classified as a regular full‑time position eligible for the following 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
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Position Summary The Cook III helps with station assignments and prepares hot and cold foods for the restaurant according to Chef de Cuisine’s specifications. This position is responsible for preparing and cooking a variety of food items following established recipes and safety standards. The Cook III position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.
Budgeted Pay Rate $23.00.
Essential Job Functions/Key Job Responsibilities
Prepare & serve food items according to standardized recipes and chef specifications
Follow daily preparation list to ensure items are ready for service
Cook food to order
Work and maintain sauté, grill, and roasting stations
Help organize kitchen items including dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
Set up, work, and break down station
Maintain a clean and sanitary work environment; participate in pre and post shift cleaning and organization of kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, recycle, mopping, and sweeping
Work closely with kitchen team members to ensure smooth operation and effective communication during food service
Submit production needs for following day by shift end
Other duties as assigned
Education & Experience Requirements
Culinary degree or equivalent preferred
1 year of food preparation experience preferred
ServSafe or similar food safety course certification preferred
Knowledge, Skills & Abilities
Proficient written and verbal communication in English; Spanish a plus
Knowledge of a variety of cooking techniques including baking, broiling, grilling, sauté, roasting, blanching, and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Excellent time management skills
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
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 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 classified as a regular full‑time position eligible for the following 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
#J-18808-Ljbffr