Established in 1946, Aspen Skiing Company, also known as Aspen Snowmass, owns and operates four mountains—Snowmass, Aspen Mountain, Aspen Highlands and Buttermilk—creating premium, sustainable and transformative experiences in recreation, culture, and nature. In addition, the company runs the award-winning Ski & Snowboard Schools of Aspen Snowmass, Four Mountain Sports rental and retail shops, and a collection of sustainably-sourced on-mountain food & beverage outlets. Aspen Skiing Company also owns Aspen Hospitality, which is comprised of The Little Nell and Limelight Hotel brands and ASPENX, a contemporary retail and experience brand. Across all divisions, Aspen Skiing Company works to drive positive social change through climate, community, and minority group advocacy and investment.

The Chef de Cuisine assumes overall responsibility for the culinary aspect of assigned restaurant.

The budgeted salary range for this position is $62,657 - $81,455. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Applications for this position will be accepted until December 1st, 2024 for the 2024-2025 Winter Season.

Essential Job Functions:

• 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.
• Maintain a safe & clean work environment.
• 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.
• Communicate with restaurant manager as needed to provide menu and pricing information.
• Communicate with executive chef regarding the daily inventory and ordering process.
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers.
• Complete and submit an accurate monthly inventory.
• Act as a coach to address any performance issues and document the same.
• Responsible for proper payroll procedure.
• Other duties as assigned.

Qualifications:

• Culinary degree or equivalent work experience required.
• ServSafe certification required.
• Current Valid Driver License required.
• Basic knowledge of purchasing required.
• High Volume production experience preferred.
• 2 years of management experience in a culinary environment preferred.
• Excellent written and spoken English; Spanish preferred.
• Competent with computer programs such as Microsoft Office.

Supervision Given and Received:

• Exercises general supervision over culinary team.
• Assigns a variety of routine tasks, sets general expectations of results expected within company’s policies and procedures.
• Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Acts as a leader in greater catering department and Mountain Food and Beverage division.

Works under general supervision of the Restaurant General Manager. Receives continuing or individual assignments according to supervisor’s directions and may perform routine tasks. Expectations of the quality, quantity and deadlines are clearly set. Instructions, advice and assistance available as needed. Work is reviewed on demand or during scheduled check-ins.

Work Environment and Physical Demands:

• Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended period’s 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 constantly lift, push or pull up to 50 lbs. individually or with assistance.
• This position/certain locations will require an employee to ski or snowboard.

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

• Paid Time Off Programs.
• Paid Leave Programs.
• Employee Ski Pass.
• Other company perks.

• Culinary degree or equivalent work experience required.
• ServSafe certification required.
• Current Valid Driver License required.
• Basic knowledge of purchasing required.
• High Volume production experience preferred.
• 2 years of management experience in a culinary environment preferred.
• Excellent written and spoken English; Spanish preferred.
• Competent with computer programs such as Microsoft Office.