Executive Steward

Overview

The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town. A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property offers two restaurants, three bars, a wine cellar and a speakeasy.

The new Spa at The Little Nell centers on a holistic lifestyle philosophy. During ski season, guests have access to a slopeside ski concierge and winter adventures; in summer, guests enjoy lush gardens, off-road adventures, stargazing, fly fishing, mountaintop yoga, plus a year-round pool, hot tub and health center. The Little Nell has earned numerous awards over the years, including Forbes Five-Star (since 1995) and AAA Five-Diamond (since 1991).

The property also offers residences with private homes and guest rooms at the base of Aspen Mountain. A first Nell hotel outside of Aspen will open at Rockefeller Center in 2027. For more information, visit  or follow @thelittlenell on X, Instagram or Facebook. Please note that official communications from the Talent Acquisition or Human Resources team come from domains within the noti, , , ,  and

The Executive Steward is a key member of the culinary leadership team, responsible for managing the Stewarding department to ensure maximum labor efficiency, adherence to budgeted costs, safe working conditions, and the highest sanitation standards. This role oversees the cleanliness and organization of all kitchen and utility areas while maintaining inventory, storage, and distribution of F&B divisional operating items such as silver, china, glassware, and linens.

This position reports to the Executive Chef.

Salary range: $65,000 - $80,000. Actual pay will be based on budget and experience; all salaried roles are eligible for a bonus.

Applications for this position will be accepted until February 8, 2026.

• Oversee daily operations of stewarding, including dish room operations, night cleaning trash disposal, loading dock maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet spaces, and banquet plating
• Monitor and control the inflow of ordered materials and maintain proper inventory levels
• Ensure compliance with all food and beverage policies, health and safety regulations, and sanitation standards
• Recruit, interview, hire, train, and manage stewarding staff
• Conduct daily pre-shifts and hold quarterly Department meetings
• Manage loss prevention policies to reduce accidents and control costs; monitor breakage and implement preventative protocols
• Conduct monthly and quarterly inventories of kitchen supplies, china, glassware, silverware, and cleaning compounds
• Ensure compliance with health department standards and maintain updated MSDS and Health Code compliancy binders
• Train employees in food handling, sanitation procedures, equipment handling, and chemical usage
• Supervise and maintain sanitation standards in the kitchen, employee cafeteria, storage areas, hallways, and dock
• Conduct weekly and monthly inspections of dishwashing machines, chemical levels/usage, and dish areas
• Other duties as assigned

• High school diploma or equivalent required
• Minimum of 3 years of hotel management experience required, preferably in food & beverage or culinary

• Strong working knowledge of food safety, sanitation, and health department regulations
• Familiarity with company rules, regulations, and operating standards
• Experience managing inventory, P&L accountability, and operating budgets
• Ability to effectively manage a large team, including contracted employees
• Proficiency with Microsoft Office Word, Excel, PowerPoint and Outlook
• Exceptional organizational skills and attention to detail
• Proficiency in Spanish preferred
• Maintain professional and effective communication with the Culinary team, Banquet team and Front of House…