Jr Sous Chef The Little Nell
The Little Nell, Aspen, CO, United States
Job Description
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 Sous Chef.
Job Posting Deadline
Applications for this position will be accepted until May 10, 2026.
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 a daily basis
Properly store all mise en place and submit production needs for the following day by shift end
Work 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
Expedite Lunch or Dinner service from inside the line as needed
Supervise and coordinate the line crew to achieve assigned tasks according to Kitchen standards
Maintain cleanliness guidelines for all kitchen production, walk-ins and storage areas with Sous Chef
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 standards
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 of guests or kitchen concerns to Sous Chef's 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 & 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
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.
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
Compensation
$30-$30
#J-18808-Ljbffr
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 Sous Chef.
Job Posting Deadline
Applications for this position will be accepted until May 10, 2026.
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 a daily basis
Properly store all mise en place and submit production needs for the following day by shift end
Work 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
Expedite Lunch or Dinner service from inside the line as needed
Supervise and coordinate the line crew to achieve assigned tasks according to Kitchen standards
Maintain cleanliness guidelines for all kitchen production, walk-ins and storage areas with Sous Chef
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 standards
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 of guests or kitchen concerns to Sous Chef's 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 & 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
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.
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
Compensation
$30-$30
#J-18808-Ljbffr