Chef de Cuisine - Limelight Aspen at Aspen Skiing Company

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

95000.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High-Volume Production, Baking, Broiling, Grilling, Sauté, Roasting

Industry

Hospitality

Description

Company Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include 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). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. 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 Position Summary The Chef de Cuisine is responsible for overseeing all culinary operations within the hotel, 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 ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Director of Operations. The salary range for this position is $80,000 - $95,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until March 1, 2026. 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 for Breakfast, Apres, Dinner, and Banquet services • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol • Complete and assign daily production and preparation lists for all meal periods • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line for all meal periods and banquets as needed • 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 and banquet operation/culinary environment required 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 F&B Manager as needed to provide menu and pricing information • Ability to communicate with Director of Operations regarding the daily inventory and ordering process Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, 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 • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass • 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: Limelight Aspen Job category: Limelight Aspen Season: Year Round Job Classification: Full-Time Regular Compensation: USD80000 - USD95000 - yearly

Responsibilities

The Chef de Cuisine is responsible for managing all culinary operations, focusing on food quality, presentation, menu innovation, and cost control to ensure efficiency and profitability. Key duties include overseeing daily service procedures for all meal periods, managing inventory and ordering, and ensuring adherence to food safety protocols.