Employee Dining Room Cook II - The Little Nell

Employee Dining Room Cook II - The Little Nell Full-time Job Location: The Little Nell Aspen Budgeted Pay Rate: $26.00 Job category: The Little Nell Aspen Season: Year Round Job Classification: Full-Time Regular Compensation: USD 26 - USD 26 - hourly Full-time position with year-round work at The Little Nell Aspen. The Little Nell is Aspen's only Five-Star, Five-Diamond ski‑in/ski‑out hotel, recognized for its award‑winning wine and culinary programs. Position Summary The Employee Dining Room Cook II participates in the preparation, production and service of menu items under the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards, maintaining a clean and organized kitchen, and ensuring timely, high‑quality food preparation. Shift runs from 11:00 am to 7:00 pm. This position reports to the Chef de Cuisine. Job Posting Deadline Applications accepted until June 28, 2026. Essential Job Functions / Key Job Responsibilities Maintain a clean and sanitary work environment, including pre‑ and post‑shift cleaning and organization of kitchen equipment, walk‑in fridge/freezer storage, dry storage, trash, and recycling. Prepare and serve food items according to standardized recipes and chef specifications. Follow daily preparation lists to ensure items are ready for service. Assist with storage of food deliveries. Report any problems with food product, kitchen equipment or work area to a Chef or Sous‑Chef. Safely operate and train others on kitchen equipment such as ovens, grills, flattops, soup kettles, slicers, robo‑coupe, and immersion blender. Ensure accurate portion sizes and presentation to meet quality standards and establishment expectations. Manage cooking times to deliver food in a timely manner, especially during peak hours. Work closely with kitchen team members to ensure smooth operation and effective communication during shifts. Other duties as assigned. Education & Experience Requirements Culinary school graduate preferred. 1–2 years of experience in a commercial kitchen preferred. ServSafe or similar food safety certification preferred. Knowledge, Skills & Abilities Proficient written and verbal communication in English; Spanish a plus. Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, blanching and more. Knowledge of food handling, safety and restaurant guidelines. Knowledge of simple sauces and dressings. Strong analytical and problem‑solving skills. Excellent time‑management skills. Ability to manage difficult or emotional situations with customers or employees. Ability to work under stressful circumstances. Ability to adapt quickly to changes in processes, customer flow, environments, and tasks. Ability to collaborate to achieve team goals. Work Environment & Physical Demands Reach, crouch, kneel, stand, walk or be on feet for extended periods. Work in wet, hot, and humid conditions for extended periods; may walk on slippery and uneven surfaces. Occasionally lift, push or pull up to 50 lbs, individually or with assistance. 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. We are an equal‑opportunity employer. Inclusion, equity, and diversity are fundamental to our vision. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. For accommodation requests, please contact Human Resources. This job description outlines essential functions and responsibilities, and may change without notice. #J-18808-Ljbffr