Cook I - Aspen Mountain Club - Winter

Aspen Hospitality, a division of Aspen One, develops, owns, and operates a growing portfolio of luxury and upper-scale hotels, private clubs, and branded residential properties under The Nell and Limelight brands. This includes The Little Nell, Aspen’s only Five-Star, Five-Diamond ski-in/ski-out hotel and its affiliated Residences located at the base of Aspen Mountain, as well as a new Nell property currently in development at Rockefeller Center in New York City.

Across its portfolio, Aspen Hospitality is inspired by place, united by purpose, defined by you, with Limelight hotels including those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028).

Aspen Hospitality also owns and operates the Aspen Mountain Club, Snowmass Mountain Club, and Mammoth Lakes Mountain Club. For more information, visit www.aspenhospitality.co. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

Position Summary

The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to The Chef de Cuisine.

Job Posting Deadline

Applications for this position will be accepted until October 25, 2026.

Responsibilities

Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes; Maintain an organized and clean work environment, always adhering to sanitation and food safety standards; Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies; Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed; Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations; Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender; Work closely with kitchen team members to ensure smooth operation and effective communication during food service; Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours; Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures; Fill out checkout lists in absence of supervisor; Other duties as assigned

Requirements

Culinary degree or equivalent preferred; 3 years of food preparation experience required; ServSafe or similar food safety course certification preferred; Proficient written and verbal communication English skills, Spanish a plus; Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more; Knowledge of food handling, safety and other restaurant guidelines; Knowledge of simple sauce and dressing; Strong analytical and problem-solving skills; Excellent time management skills; Ability to manage difficult or emotional situations whether they be customer or employee related; Ability to work under stressful circumstances; Ability to quickly adapt to changes in processes, customer flow, environments, and tasks; Ability to engage with customers in a positive and helpful manner; Ability to work in collaboration with others to achieve team goals

Benefits

Paid Time Off Programs; Paid Leave Programs; Employee Ski Pass and Dependent Ski Passes; Other company perks