Chef de Cuisine - On-Mountain Dining - Winter 26-27 at Aspen Snowmass in Aspen or Snowmass Village, CO

Job description

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. The salary range for this position is $65,000 - $75,000 . 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 October 21, 2026 for the 2026-2027 Winter Season.  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  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  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 eligibl