Lead Steward - Little Nell

Company Description

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.

The Little Nell is a Relais & Châteaux resort, consistently recognized for its award-winning wine and culinary programs and dedicated service. The property features two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell emphasizes a holistic lifestyle philosophy. During ski season, guests have access to a slopeside ski concierge and winter adventures. In summer, guests enjoy gardens, off-road adventures, stargazing, fly fishing and mountaintop yoga;

plus a pool, hot tub and health center year-round. The Little Nell has been named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, and recognized by Wine Enthusiast and the James Beard Foundation for its wine program. The property also offers residences with private mountainside homes and guest rooms at the base of Aspen Mountain.

For the first Nell hotel outside of Aspen, an opening is planned at Rockefeller Center in 2027. For more information, visit  or follow @thelittlenell on X, Instagram or Facebook. Please note that official communications originate from specified domains.

The Lead Steward is a key member of the culinary team, responsible for leading the Stewarding teams to ensure maximum labor efficiency, 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 Steward.

Applications for this position will be accepted until February 22, 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

• Must be at least 18 years of age
• High School Diploma or high school equivalent preferred
• 6 months to 1 year of back of house experience preferred

• Possess strong working knowledge of food safety, sanitation, and health department regulations
• Familiarity with company rules, regulations, and operational standards
• 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 departments
• Ability to uphold service standards by engaging with employees and fostering a culture of excellence
• Ability to delegate tasks effectively, empowering teams while maintaining accountability
• Store dishes and silverware in designated locations
• Set up cleaning area: assemble…