Executive Chef - Limelight Mammoth at Aspen Skiing Company

Mammoth Lakes, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Aug, 26

Salary

110000.0

Posted On

07 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Food Purchasing, Budget Management, Kitchen Operations, Staff Training, Food Safety, HACCP Standards, Inventory Management, Vendor Relations, Labor Cost Control, Banquet Catering, Microsoft Office, Leadership, Problem Solving, Time Management, Culinary Techniques

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 Executive Chef manages day-to-day operations of the hotel culinary department. Responsible for menu development, food purchasing and production for all hotel food and beverage outlets. Operates within budget guidelines, maintains kitchen at a high maintenance quality level and general upkeep of the kitchen tools to ensure all health and safety standards are met. This position reports to the Director of Operations. The salary range for this position is $95,000 - $110,000. 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 May 17, 2026. Essential Job Functions/Key Job Responsibilities • Oversee monthly food inventory under the guidelines provided by the Director of Finance and works with Purchasing Manager, requisitions and purchases items in line with budgeted costs • Maintain and establish appropriate food portions with respect to the hotel's pricing policy, and supervise the quality of food preparation and presentation • Manage the food preparation for all food and beverage outlets in the hotel • Create staff schedules based on projected revenue and covers, and staffing guides • Create, plan, and write menus for all restaurants, room service and banquets operation • Submit monthly reports based on financial statements in partnership with the Director of Finance, explaining any variance in food cost and labor cost for the culinary Department • Maintain and ensure proper care of kitchen equipment and control operating & maintenance costs • Monitor inventory levels, order supplies, and implement cost-control measures to maintain food quality while adhering to budgetary guidelines • Manage, train, and supervise all food preparation and stewarding personnel performance of their duties to foster a positive and inclusive work environment • Conducts monthly departmental meetings and attends pre-shift meeting in all hotel food and beverage outlets to review menu changes and solicit feedback from service staff • Manage recurring costs for proper recipes pricing and handle daily food purchasing • Enforce strict adherence to food safety regulations and cleanliness standards to ensure a safe and sanitary kitchen environment • Other duties as assigned Qualifications Education & Experience Requirements • Culinary Degree or Equivalent preferred • 5 years of progressive experience in culinary operations required • 4 years of experience in culinary management with at least 2 years as Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant Knowledge, Skills & Abilities • Extensive knowledge of culinary techniques, food preparation, and kitchen operations • Strong leadership and team management skills, including training and mentoring staff • Ability to develop and execute creative, high-quality menus while maintaining cost control • Proficiency in food safety, sanitation regulations, and HACCP standards • Strong organizational and time management skills to handle multiple tasks efficiently • Experience in inventory management, ordering, and vendor relations • Ability to monitor food and labor costs while optimizing kitchen efficiency • Excellent problem-solving skills to address kitchen challenges and service issues • Strong communication and collaboration skills to work with other departments • Ability to thrive in a fast-paced, high-pressure kitchen environment • Experience with banquet and event catering, ensuring seamless execution • Knowledge of kitchen equipment maintenance and troubleshooting • Proficiency in Microsoft Office and kitchen management software • Ability to adapt to changing menus, dietary restrictions, and guest preferences • Passion for culinary innovation and staying updated on industry trends 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 Mammoth Job category: Limelight Mammoth Season: Year Round Job Classification: Full-Time Regular Compensation: USD 95000 - USD 110000 - yearly

Responsibilities

The Executive Chef manages the daily operations of the hotel culinary department, including menu development and food production for all outlets. They are responsible for maintaining budget guidelines, ensuring health and safety standards, and supervising culinary and stewarding personnel.