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. 

Summary
The Banquet Chef is a leader and mentor to a staff of 10 cooks. They need to be organized, professional and able to execute multiple course tasting menus for up to 3 events simultaneously at a 5-star level. It is a very hands on working chef position.

The budgeted salary range for this position is $80,000-$90,000 plus commissions. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.

Job Posting Deadline 
Applications for this position will be accepted until April 20, 2024. 

Essential Job Functions
•    Communicate and work in unison with Banquet manager, pastry chef and catering department to plan foodservice
•    Lead the Culinary Banquet Team in all areas of menus and food related operations
•    Provide opportunities for line staff to grow and learn
•    Attend weekly TLN F&B and BEO meetings
•    Oversee requisition of kitchen management according to needs. Also responsible for staff coordination for banquets and live stations
•    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget
•    Oversee final approval of weekly schedule for the banquet culinary department
•    Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by Planning Committee
•    Train and develop staff, including proper use of equipment
•    Monitor punctuality, attendance, staff appearance, quality of uniforms and participates in food production
•    Assure that all employees are screened properly, have received the hotel’s orientation program and are informed of rules and regulations 
•    Responsible for the safety of staff
•    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event
•    Responsible for food inventories, food purchasing and product FIFO, storage cleanliness and organization with assistance from the Purchasing department
•    Responsible for after function break down, dissemination and salvage of leftover foods
•    Write and monitor daily production lists
•    Review daily all change logs, event reports and update BEO’s accordingly, and ensure that other affected culinary departments are up to date
•    Provide for total maintenance and sanitation in all food production and service areas
•    Routinely check temperatures of food in all levels of service and areas of property
•    Directly Responsible for all systems in TLN Banquet operations: Ordering, Scheduling, Kronos payroll, Production and quality of product
•    Control food and labor costs on a daily basis
•    Oversee maintenance of equipment and sanitation in all food production and service areas 
•    Responsible for keeping the walk-ins, dry storage and loading dock areas clean and orderly
•    Oversee maintenance of equipment and sanitation in all food production and service areas
•    Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.

•   Culinary Degree preferred 
•   Expert in all cooking techniques
•   Combined skills in: organization, coordination and communication
•   Familiar with Hotel policies, fundamentals of operation and company philosophy 
•   Should have fundamental math and accounting skills

Supervision Given and Received 
Given: Exercises general supervision over banquet culinary team. Assigns a variety of routine tasks, sets general expectations of results expected within company’s policies and procedures. Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Received: Works under general supervision of Executive Chef.  Receives continuing or individual assignments according to supervisor’s directions and may perform routine tasks. Expectations of the quality, quantity and deadlines are clearly set. Instructions, advice and assistance available as needed. Work is reviewed on demand or during scheduled check-ins.

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

For an overview of Aspen Skiing Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks

As of March 11th 2022, Aspen Skiing Company, ASPENX, The Little Nell, and The Limelight Hotels will no longer require all active employees to be fully vaccinated in the workplace. Read more about our policies as it relates to employee safety here