Cook

Training Ocean House Management Cook A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House featuring 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position The Ocean House Bistro Cook is responsible for following instructions to perform necessary prep work of ingredients for use in preparation of all food items. The ideal candidate will be able to work in a manner that maintains a proper pace of service and services of orders at proper temperature while remaining safe. Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef. Hourly Staff Schedule Requirements All staff are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Reporting Relationship Internal: The Bistro Cook reports directly to the Executive Sous Chef or Sous Chef. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Constantly and consistently exhibit Ocean House core values and standards of behavior including adherence to the Forbes 5-Star standards. Follow instructions to perform necessary prep work of ingredients for use in preparation of all food items. Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef. Keep all prep areas, tools, and equipment clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements. Ensure proper par stock is maintained based on menus and forecasted business levels. Communicate with supervisors, culinary staff, and service staff to ensure proper pace of service and quality of food is maintained. Complete required reports and paperwork after each shift as directed by supervisor. Assist with the development of new recipes and menus as requested. Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. Represent the Company with a positive attitude and professional presentation. Follow sustainability guidelines and practices related to the Company’s sustainability programs. Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Other duties as assigned. Required Job Knowledge, Skills, Experience, and Education Degree in culinary arts, certified completion of an accredited apprenticeship program or equivalent culinary accomplishment preferred. Basic culinary experience strongly preferred. Ability to communicate effectively and appropriately with fellow associates in a fast paced and often pressure filled environment. Must speak clearly and understandably and write legibly. Fluency in English both verbally and in writing Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. Uphold the Company standards, policies, and procedures. Prioritize and organize tasks and work area. Ability to remain calm and resolve problems using good judgement as interpreted by the management. Follow directions. Work cohesively with co-workers as part of a team Maintain confidentiality of guest/staff information and pertinent company data

Spa Operations Manager

Other Lead the Mii amo Spa Coordinators and be responsible for delivering an unequaled spa experience for guests. Work with other managers and supervisors to oversee all aspects of the spa and related services including, but not limited to, developing, and monitoring front desk staffing, reservations, bell services, concierge, Operator, locker room, guest billing, check-in procedures, and guest service. Act as additional support and cover shifts as a Spa Coordinator and Lounge Attendant as needed. Position requires shift flexibility in support of Spa Operations. The Spa Front Office Manager reflects a warm, personal, efficient, engaging and anticipatory service ethic across a range of tasks and functions in alignment with the Forbes 5 Star Resort Standards. Is a Mii amo Ambassador and role-model for fellow teammates, other departments, and guests. Work Performed : Assist General Manager during operation with the Spa Coordinators, Concierge, Bell, Telephone Operator and Lounge Attendants including positive reinforcement and disciplinary action when appropriate. Monitor and reinforce quality standards through daily feedback with employees as set by Management and Preferred standards. Review staffing levels for today, tomorrow and the next day to ensure levels are appropriate given business needs. Cover the shifts as needed. Assist in preparing and executing Spa Coordinators, Concierge, Bell, Telephone Operator and Lounge Attendants evaluations with Spa Operations Director. Maintain open communication with management, employees, and guests and communicate all goals and appropriate information with spa staff. Prepare and evaluate coordinator and lounge scheduling to be effective with department needs and resort goals. Assist in monitoring payroll. Maintain SOPs, Training Manuals and operational checklists. Lead and monitor new hire training for Spa Coordinators, Concierge, Bell, Telephone Operator and Lounge Attendants. Ensure guests satisfaction and resolve challenges as they occur. Ensure proper procedures of cash handling and billing for services received are being followed. Complete billing adjustments to both guest bills and house accounts. Participate in hiring staff and ensuring proper on boarding/training for maximum efficiency in department. Conduct daily, weekly and monthly training of the staff to ensure highest possible guest experience to Forbes 5 Star level. Orchestrate all group billing and communication to coordinator team and accounting department. Continually update department documentation including training binder, SOP and checklists. Ensure arrival preparation is complete including communication of nuggets and room moves. Attend Spa Coordinator and Lounge Attendant meetings. Facilitate daily crossover meetings and lounge line ups. Work diligently to uphold facility standards by completing and monitoring completion of walk-throughs. Diligently work towards promoting a team environment within the department and with the resort as a whole. Promote cross and upselling by team members. Cross train and work within Mii amo Reservations as needed. Act as MOD to rectify potential guest and staff issues. Fill in when necessary at the Front Desk, Concierge, PBX and Lounge. Attend necessary meetings at the resort. Other duties as assigned. Assist with room inspections on arrival days. Supervision Exercised : Spa Coordinators, Concierge, Bell, Telephone Operator, Lounge Attendants, Spa Front Office Supervisor Supervision Received : General Manager Responsibilities and Authorities : Serve as a destination guest point person ensuring proper preparation, check-in and check-out procedures. Act as a Visual One specialist to assist in training and monitoring that staff is following the correct procedures for data entry and correcting discrepancies. Support and communicate with General Manager to ensure all tasks are completed on a daily and weekly basis. Minimum Requirements : Excellent communication skills and possess a working knowledge of the spa and health industry. Skilled in the operation of hotel Property Management Systems. The ability to read and interpret documents such as safety rules, operating and procedure manuals, reservation printouts and budget reports. The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand. Ability to make decisions that are in the best interest of the guests and the spa. Physical Requirements : 20% Sitting 80% Walking, standing and bending Lifting/carrying up to 50 lbs. Hearing and manual dexterity Distance vision 1-3 feet Ability to drive golf cart on occasion as necessary Benefits Offered: 401k, Dental, Vision, Medical

Sous Chef

Other The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Attend all meetings as required. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef to create and implement menus. Design and employee cafeteria rotating menu and oversee cafeteria operations. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business.

Sous Chef - The Little Nell

Management Position Summary The Sous Chef assists in managing kitchen operations, ensuring smooth service and high-quality food production. They supervise and train kitchen staff, maintain food safety standards, and assist with inventory management. The Sous Chef also steps in to lead the kitchen during the Chef de Cuisine's absence, ensuring consistent and efficient execution of culinary tasks. This position reports to the Executive Chef. The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until January 11, 2026. To apply directly on The Little Nell careers please follow this link: Aspen Skiing Company Sous Chef - Element 47 | SmartRecruiters Essential Job Functions/Key Job Responsibilities Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards Act as restaurant chef in the absence of Chef de Cuisine Develop, train, supervise, and coordinate with line staff to achieve assigned tasks Maintain and promote proper food safety and handling protocols Communicate with Chef de Cuisine regarding the daily inventory and ordering process Cook and prepare food to order Work as an active participant on the service line as required Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas Other duties as assigned

Restaurant Manager - The Little Nell

Management Position Summary The Restaurant Manager is responsible for maintaining financial profitability, Forbes Five-Star service level, excellent guest response, and upkeep of the operation. Additional responsibilities include setting up floor, hands-on management during service, payroll and administrative duties, and on-going training. The Restaurant Manager reports to the Restaurant General Manager. The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until February 22, 2026. Direct link to The Little Nell career site: Aspen Skiing Company Restaurant Manager - Element 47 | SmartRecruiters Essential Job Functions/Key Job Responsibilities Responsible for managing, coaching, correcting employees, maintaining a positive atmosphere & upholding standard Assist in interviewing, selection, training and retention of employees Produce weekly schedules according to budget and forecasted numbers Responsible for the financial success of the operation Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards Manages inventory and purchases food and supplies Complete and assign daily preparation lists Communicate with General Manager as needed regarding inventory, ordering and menu details such as pricing information Ensures customer satisfaction with all aspects of the restaurant and dining experience Other duties as assigned

Server

Customer Service Job Title: Server The Server is responsible for delivering an exceptional, personalized dining experience that embodies the Core Values of The Ranch at Rock Creek. This role requires a balance of technical service excellence and genuine hospitality. The Server must anticipate guest needs, demonstrate command of the culinary program, and execute service consistent with our Forbes Travel Guide Five-Star and Relais & Châteaux standards. Essential Duties and Responsibilities Provide a highly personalized experience by greeting guests by name, anticipating preferences, and adhering to all dietary restrictions and allergies. Execute flawless steps of service throughout the dining experience, balancing professional etiquette with authentic engagement. Demonstrate comprehensive knowledge of all menu items, including ingredients, preparation methods, quality standards, and presentation. Articulate the story behind the food and beverage offerings to guests. Maintain strong knowledge of wines, spirits, and beers. Strictly adhere to all state liquor regulations, including the prevention of service to minors or intoxicated persons. Maintain mastery of table numbers, room capacities, operating hours, and standard table setups. Effectively utilize the POS system for accurate order entry. Review and execute requirements based on daily Banquet Event Orders (BEOs) and guest itineraries. Maintain impeccable cleanliness, sanitation, and organization of assigned stations and service areas. Perform all opening and closing duties as assigned. Review daily specials and maintain real-time awareness of menu availability throughout the shift. Communicate efficiently with the culinary team, events staff, and other departments to ensure seamless service delivery. Skills and Competencies Demonstrated ability to learn, retain, and execute complex service protocols with precision. Must be open to feedback and coaching regarding Forbes standards. Ability to anticipate guest needs and read social cues before requests are made. Uncompromising attention to presentation, grooming, and table maintenance. Excellent timing to serve orders promptly and accurately while managing multiple priorities. Ability to perform duties effectively with minimal supervision. Physical Demands Regularly lift and/or move up to 15 lbs.; occasionally lift and/or move up to 40 lbs. Ability to stand for extended periods and move frequently between service areas. Disclaimer: This job posting is for informational purposes only and does not constitute a contract of employment. The Ranch at Rock Creek is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, disability, or any other protected status.

Cook I - The Little Nell

Other 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. Budgeted Pay Rate: $28.00 Job Posting Deadline Applications for this position will be accepted until January 11, 2026. Direct link to The Little Nell Career Site: Aspen Skiing Company Cook I - The Little Nell | SmartRecruiters Essential Job Functions/Key Job 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