Chef de Cuisine - Aspen Snowmass at Aspen Skiing Company

Snowmass Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

87500.0

Posted On

18 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Food Safety, Cost Control, Inventory Management, Staff Mentoring, High-Volume Production, Purchasing, Microsoft Office Suite, Cooking Techniques, Guest Relations, Problem Solving, Time Management, Budgeting, Payroll Procedure, Communication

Industry

Hospitality

Description

Company Description With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation. Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit www.aspensnowmass.com or follow @aspensnowmass on Instagram, Facebook, and X. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description A remarkable new restaurant is taking shape at Aspen Snowmass, and we're looking for a Chef de Cuisine to help bring it to life. This is an opportunity to build a kitchen culture from the ground up, develop and mentor a talented culinary team, and create memorable dining experiences in one of the most iconic mountain destinations in the world. Job Summary The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The Chef de Cuisine brings strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. Applications for this position will be accepted until July 8, 2026. The salary range for this position is $65,000 - $87,500. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Essential Job Functions/Key Job Responsibilities Responsible for the financial success of the operation Responsible for ordering, receiving, delivery and rotation of food items Produce weekly schedules according to budget and forecasted numbers Ensure that all daily opening procedures are followed Ensure consistency of product using training guides Maintain and promote proper food safety and handling protocol Complete and assign daily production and preparation lists Contribute to the creation of fresh and innovative daily specials Work as an active participant on the service line as required Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers Complete and submit an accurate monthly inventory & responsible for proper payroll procedure Other duties as assigned Qualifications Education & Experience Requirements Culinary degree or equivalent work experience required Serv Safe certification required 5 years of management experience in a hotel restaurant operation/culinary environment preferred Knowledge, Skills & Abilities Proficient knowledge of purchasing Proficient knowledge of high-volume production experience Knowledge of food handling, safety and other restaurant guidelines Knowledge of Microsoft Office Suite 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 Proficient experience in guest facing roles 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 quickly adapt to stressful circumstances, 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 Ability to communicate with Restaurant Manager as needed to provide menu and pricing information Ability to communicate with Executive Chef or Director of Operations (hotels) regarding the daily inventory and ordering process Additional Information Work Environment & Physical Demands Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Ability to stand, type and sit at desk/computer for most of the work shift executing repetitive movements Must be able to frequently lift, push or pull up to 50lbs Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. Paid Time Off Programs Paid Leave Programs Employee Ski Pass and Dependent Ski Passes Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster Job Location: Snowmass Job category: Food and Beverage Season: Winter 2026-27 Job Classification: Full-Time Seasonal Compensation: USD 65000.00 - USD 87500.00 - yearly

Responsibilities

Oversee all culinary operations to ensure high standards of food quality, presentation, and consistency. Responsible for menu innovation, cost controls, and managing the kitchen team to optimize profitability and efficiency.