Aspen Skiing Company
Hospitality
ExecutiveChef
Neural analysis suggests this role is
optimal for mid candidates.
“Executive Chef at Aspen Skiing Company. Skills: Culinary operations, Culinary management, Menu development, Cost control. Manage day-to-day operations of the hotel culinary department. Develop menus”
Industry & Context.
Problem-solving skills; Address kitchen challenges; Address service issues
Reach, crouch, kneel, stand, walk, Be on feet for extended periods, Work in wet conditions, Work in hot conditions, Work in humid conditions, Walk on slippery surfaces, Walk on uneven surfaces, Lift up to 50 lbs, Push up to 50 lbs, Pull up to 50 lbs
What They're Looking For.
Must Have
5 years of progressive experience in culinary operations, 4 years of experience in culinary management, 2 years as Executive Sous Chef or Sous Chef
Nice to Have
Culinary Degree or Equivalent
What You'll Do.
Manage day-to-day operations of the hotel culinary department
Produce food for all outlets
Operate within budget guidelines
Maintain kitchen quality
Ensure kitchen tools upkeep
Meet health and safety standards
Oversee monthly food inventory
Purchase items in line with budgeted costs
Maintain appropriate food portions
Supervise food preparation quality
Supervise food presentation quality
Manage food preparation for all outlets
Create staff schedules
Create menus for all restaurants
Create menus for room service
Create menus for banquets
Submit monthly reports
Explain variance in food cost
Explain variance in labor cost
Maintain proper care of kitchen equipment
Control operating costs
Control maintenance costs
Monitor inventory levels
Implement cost-control measures
Maintain food quality
Adhere to budgetary guidelines
Manage personnel performance
Foster a positive work environment
Foster an inclusive work environment
Conduct monthly departmental meetings
Attend pre-shift meetings
Solicit feedback from service staff
Manage recurring costs
Handle daily food purchasing
Enforce food safety regulations
Enforce cleanliness standards
Ensure a safe kitchen environment
Ensure a sanitary kitchen environment
Perform other duties as assigned
How You'll Work.
Team & Collaboration
Work with Purchasing Manager; Partner with Director of Finance; Work with other departments; Work with service staff
Communication Scope
Communication skills; Collaboration skills
Full Job Description
Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Each Limelight hotel is inspired by place, united by purpose, defined by you and set in the heart of elevated and unique locations, each 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](https://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. 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 June 14, 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 fo
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