Jr Sous Chef Ajax Tavern

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  or follow @thelittlenell on Instagram, Twitter and Facebook.

Position Summary
The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine.

Job Posting Deadline
Applications for this position will be accepted until November 16, 2025.

Essential Job Functions/Key Responsibilities

• Assist the Sous Chef with all kitchen needs
• Monitor food quality and presentation to ensure it meets the restaurant’s standards and guest expectations
• Cook and prepare food to order on daily basis
• Properly store all mise en place and submit production needs for following day by shift end
• Work all stations as required
• Develop and train line staff to standard performance level
• Assure safe and clean work conditions for all personnel
• Communicate with the Sous Chef on duty to assure proper service according to his assigned shift
• Expedite Lunch or Dinner service from inside the line as needed
• Supervise and coordinate the line crew to achieve assigned tasks according to Kitchen standards
• Maintain with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Assist in daily inventories as needed
• Other duties as assigned

Education & Experience Requirements

• Culinary degree or equivalent work experience required
• Serv Safe certification required
• 5 years of culinary experience required

Knowledge, Skills & Abilities

• Knowledge of purchasing food and beverage
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Knowledge of high-volume production
• Familiar with menu costing, inventory, and ordering
• Familiar with Hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management
• Ability to read a P&L and understand the dynamics of labor and food cost management
• Ability to assist culinary team in achieving labor and food budgets
• Strong understanding of food safety regulations and sanitation standards
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to bring concerns guest or kitchen concerns to Sous Chefs attention
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus

Work Environment and Physical Demands

• Ability to reach, crouch, kneel, smell, taste, stand, walk or be…