The city of Aspen at our front door, Aspen Mountain at our back door. And in between, a gathering place for the free-spirited. We're proud of our 5 Stars and 5 Diamonds -- hospitality is our passion. From our kitchens to our cellars, with their 20,000 bottles of wine, from the Concierges in our lobby to the Concierges on our mountains, and from family adventure to après ski, this hotel is, guests have said, "the Aspen of Aspen."

Summary 
The Executive Chef manages day to day operations of the culinary department at The Little Nell.  Responsible for all menu development, food purchasing and production. Operates within budget guidelines, maintains high quality level, excellent guest response and general upkeep of the kitchen.  Ensures all health and safety standards are met. Oversees hiring, training and discipline of culinary and stewarding staff according to hotel policies and procedures.

Essential Job Functions
• Manages the food preparation for all food and beverage outlets in the hotel
• Creates, plans, and writes menus for all restaurants, room service and banquets operation
• Establishes and maintains appropriate food portions with respect to the hotel's pricing
policy, and supervise the quality of food preparation and presentation. Costs recipes for
proper pricing
• Handles daily food purchasing
• Oversees monthly food inventory under the guidelines provided by the Director of Finance
• Submits monthly reports based on financial statements to F&B Director, explaining any variance in food cost and labor cost for the Culinary Department
• Trains and supervises all food preparation and stewarding personnel in the performance of their duties
• Schedules staff based on projected revenue and covers, and staffing guides
• Conducts monthly departmental meetings, attends Department Head meetings and Food and Beverage meetings.  Attends pre-shift meeting in outlets to review menu changes and solicit feedback from service staff
• Directs and supervises the food production and service for the EDR
• Communicates regularly with staff for their ideas and comments
• Communicates regularly with Food & Beverage Director and General Manager
• Ensures proper care of equipment and controls operating costs
• Works with Purchasing Manager, requisitions and purchases items in line with budgeted costs
• Maintains professional appearance and conduct at all times. Ensures staffs appearance and conduct are impeccable
• Represents The Little Nell and participates in promotional functions as assigned or approved by F&B Director
• Remains current on industry trends and marketing

Additional Job Duties
• Comply with all policies and procedures for the Food and Beverage Department, The
Little Nell, and Aspen Skiing Company
• Is familiar with hotel fire and safety procedures. Assist in emergency and security
procedures as directed by management
• Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand
• Responds to guest's comments and complaints
• Report to work in a neatly groomed and acceptable manner as outlined in the employee
handbook

This role typically pays around $120,000, actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.

• Culinary Degree or Equivalent
• Require ten years of progressive experience in culinary operations
• Require at least 4 years of experience in culinary management with at least 2 years as Executive Chef or Executive Sous Chef in a luxury hotel or multi-outlet restaurant
• Should have fundamental math and accounting skills

Supervision Given and Received 
Given: Exercises limited supervision over The Little Nell Culinary staff. Assigns result driven projects, and assists with unusual situations that do not have clear objectives. Instruction, advice and assistance available at request of employee. Responsibilities include, but are not limited to, interviewing, hiring, performance evaluation; recognition; disciplinary action; training and development, budgeting, and labor relations.
Received: Works under limited supervision of Culinary Director. Receives guidance in terms of broad goals and overall objectives and is responsible for establishing strategical methods to attain them. Can formulate policies but does not necessarily have final authority for approval. Review of work is not detailed and emphasizes accomplishment of broad work objectives, rather than specific assignments.

Work Environment and Physical Demands 
•    Ability to be on your feet, kneel and bend for extended periods of time 
•    Regularly work in adverse conditions and requiring the use of protective apparel/equipment to prevent exposure to the elements as well as an office environment and may be required to walk on slippery and uneven surfaces
•    Must be able to lift, push or pull occasionally up to 50 lbs. individually or with assistance

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.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.     

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 Skiing Company / The Little Nell / Limelight Hotel is an equal opportunity employer.  

For an overview of Aspen Skiing Company's benefits and other compensation visit aspensnowmass.com/jobs/benefits

As of November 15 2021, Aspen Skiing Company, The Little Nell, and The Limelight Hotels will require all active employees to be fully vaccinated in the workplace. Read more about this policy via our employee safety page here