Cook - The Little Nell - Winter

The Little Nell•Aspen, CO

About The Position

The Cook prepares and cooks a variety of food items according to established recipes, quality standards, and food safety guidelines. The role supports kitchen preparation, production, and service while maintaining a clean and organized work environment and collaborating with the kitchen team to ensure consistency, efficiency, and high culinary standards. The position reports to the Executive Chef. Cook level is assigned based on experience, station, and competency. The pay range is $23.00 to $28.00 per hour, with actual pay dependent on budget and experience. Applications are accepted until November 8, 2026.

Requirements

1–3 years of food preparation experience.
Proficient written and verbal communication skills in English.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and restaurant guidelines.
Knowledge of simple sauces and dressings.
Excellent time management skills.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to work collaboratively to achieve team goals.
Ability to stand, walk, or otherwise be on one's feet for extended periods, and to reach, crouch, and kneel.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary degree or equivalent.
ServSafe or similar food safety course certification.
Spanish language skills.
Experience in guest-facing roles.

Responsibilities

Prepare and cook food according to standardized recipes and Chef specifications, maintaining consistency, quality, and proper portioning.
Follow daily prep lists to ensure items are ready for service.
Set up, work, and break down assigned stations, including sauté, grill, or roasting stations as needed.
Maintain a clean, organized, and sanitary work environment, including cleaning kitchen equipment, storage areas, and workspaces before and after shifts.
Assist with receiving, storing, and organizing food deliveries, dry goods, and kitchen supplies.
Operate kitchen equipment safely and efficiently, and perform basic cleaning and maintenance as needed.
Manage cooking times to support timely preparation and service, particularly during peak periods.
Collaborate and communicate with kitchen team members to support smooth operations during service.
Report issues with food products, equipment, or work areas to a Chef or Sous Chef.
Complete assigned checklists accurately and communicate production needs for the following shift.
Follow food safety, sanitation, and workplace safety standards.
Provide basic guest interaction in guest-facing environments when needed and escalate feedback or concerns to leadership.
Perform other duties as assigned.