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|The Little Nell Restaurant Chef |
|Company Name:||The Little Nell Hotel|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||Assist the Executive Chef in all areas of menu development and food related operations for all outlets.|
Supervise all kitchen employees and all kitchen activities at assigned property.
Oversee and coordinate all kitchen activity. Responsible for maintaining consistent high quality of all kitchen production.
Expedite breakfast and lunch or dinner as needed to assist Outlet chefs.
Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition.
Oversee scheduling of kitchen staff according to needs. Also responsible for staff coordination for banquets and live stations. Gives final approval of weekly schedule for all culinary departments.
Responsible for punctual and accurate inventory procedures.
Responsible for payroll and daily Kronos editing.
Responsible for completing and turning in all HR paperwork on time.
Responsible for overseeing and purchasing of all products up to and including foodstuff, chemicals, sundries, linen, uniforms and kitchen equipment. Responsible for ensuring proper coding and transfers of said product. Orders and controls food storage and pars in unison with the operation. Control all food invoices.
Adhere to established purchasing, receiving, storing and issuing procedures
Responsible for controlling food and labor costs through proactive planning, scheduling and purchasing.
Responsible for training, cross training and development of staff. Including, proper use of equipment.
Oversee all aspects of Stewarding department, including breakage control procedures, also responsible for the quantity, care and condition of plates, bowls and all food service vessels.
Responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in all kitchens.
Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education.
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|Company Profile:||The Little Nell is a Colorado mountain destination for all seasons. Located in Aspen, where the excitement of America's most famous mountain town is enjoyed for both summer and winter adventure vacations. The Little Nell is the only ski in/ski out hotel in Aspen. |
Overlooking the courtyard and facing the natural beauty of Aspen Mountain you will find Montagna restaurant, The Little Nell's elegant home to full-flavored delights courtesy of Executive Chef Robert McCormick. Open for breakfast, lunch and dinner, Montagna is one of the best restaurants in Aspen enjoyed by locals and frequent visitors.
The Forbes Four Star Award-winning restaurant features European-influenced cuisine but fiercely highlights local Colorado ingredients from vegetables to meats.
Having worked at some of the top restaurants in the country, Chef McCormick has an extensive background in refined culinary environments. He spent five years with Daniel Boulud as corporate sous chef and helped open The Daniel Boulud Brasserie at the Wynn, where he and his team earned one Michelin star. Other highlights include time with Michelle Richard at Citronelle in Washington, DC, three years with Guenter Seeger and a stint at the five diamond Ritz-Carlton New York, Battery Park.
McCormick credits his diverse culinary training and background in helping him find his own brand of cooking, which he describes as European-based food created with strict technique and a lot of soul. McCormick is also a firm believer in using and highlighting local ingredients, including farm-fresh meats, vegetables and cheeses.
The Little Nell's 20,000 bottle wine cellar has consistently earned Montagna the Wine Spectator Grand Award in recognition of our restaurant's deep passion for wine and the matching of the restaurant's delectable menu with each guest's taste. Our Master Sommelier Jonathan Pullis is dedicated to selecting special and interesting wines from throughout the world.
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|Job Profile: |
|Position: ||Executive Sous Chef|
|Start Date: ||Immediate|
|Job Category: ||Restaurant - Fine Dining|
|Job Type: ||Full-time|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Colorado|
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