Director of Culinary Operations & Experiences Aspen Hospitality

Position Summary
The Director of Culinary Operations & Experiences defines and advances the culinary vision and standards across Aspen Hospitalitys portfolio of luxury and lifestyle hotels resorts restaurants and private clubs. This role leads and develops Executive Chefs and culinary leaders across the portfolio establishing shared standards strengthening talent and implementing effective systems while preserving each propertys distinct identity. The Director is accountable for culinary excellence exceptional guest and member experiences and the financial performance of all food and beverage outlets. This position reports to the Vice President of Operations.

The salary range for this position is $185000 - $212000. 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 25 2026.

Essential Job Functions/Key Job Responsibilities
    Define the culinary philosophy for the portfolio and lead menu strategies across all outlets balancing creativity seasonality local sourcing and profitability while preserving each propertys distinct identity
    Develop refresh and reposition restaurant and bar concepts in partnership with property leadership
    Establish brand culinary standards recipe specifications and plating guidelines for each concept and lead awards and ratings readiness including Forbes Travel Guide Michelin and AAA standards where applicable
    Conduct regular property visits and audits to ensure consistency and execution of culinary standards
    Oversee food safety sanitation and allergen programs ensuring full regulatory compliance in every jurisdiction
    Manage food cost labor productivity and kitchen operating budgets across the portfolio and partner with finance and property leaders on food and beverage forecasting pricing and P&L reviews
    Direct menu engineering and purchasing strategy to grow margins without compromising quality and identify revenue opportunities in private dining events catering and club programs
    Build and manage relationships with farmers ranchers purveyors and specialty suppliers and lead portfolio-level negotiations to secure favorable pricing and consistent supply including in remote mountain markets
    Advance sustainability and responsible sourcing practices across the portfolio
    Lead coach and develop Executive Chefs and culinary leaders at every property fostering a respectful collaborative kitchen culture aligned with company values
    Partner with Human Resources on recruiting succession planning and retention including seasonal staffing and housing challenges and building training programs and career pathways to attract and retain culinary talent
    Lead culinary planning for new openings outlet renovations and concept launches including kitchen design equipment specification capital expenditure priorities and delivery of opening menus teams and systems on time and on budget
    Other duties as assigned

Qualifications :

Education & Experience Requirements
    Culinary degree or equivalent classical culinary training preferred
    Current food safety management certification such as ServSafe Manager or the ability to obtain certification required
    Minimum of 7 years of progressive culinary leadership including at least 3 years in people leadership and multi-property initiatives required

Knowledge Skills & Abilities
    Executive Chef leadership in a luxury hotel or resort environment
    Leadership in multi-unit regional or corporate culinary operations overseeing multiple properties or concepts
    A proven record of success in five-star or five-diamond environments or nationally recognized restaurants
    Demonstrated P&L ownership with measurable results in food cost labor management and revenue growth
    Successful leadership of at least one hotel or restaurant pre-opening
    Strong knowledge of banquet and catering operations in high-volume luxury settings
    Willingness and ability to travel frequently across the portfolio including mountain resort markets with seasonal peaks
    Knowledge of resort and seasonal markets including mountain destinations
    Familiarity with private club dining and member-focused programming
    Recognition through culinary awards media coverage or industry leadership
    Proficiency with kitchen management inventory and procurement systems
    Ability to balance creative culinary vision with the operational discipline required to deliver consistent results across every service
    Ability to develop talent and lead Executive Chefs through coaching and clear standards while modeling respect inclusion and accountability
    Strong commercial acumen with a focus on aligning culinary quality guest and member satisfaction and financial performance
    Ability to collaborate effectively with General Managers food and beverage leaders marketing and finance

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 and Dependent Ski Passes
   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 .         

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 Companys benefits and other compensation visit One participates in E-Verify.

E-Verify & Right to Work Poster

Remote Work :

No

Employment Type :

Full-time