Chef de Cuisine - On-Mountain Dining - Winter 26-27

Aspen Skiing Company • Aspen or Snowmass Village, CO

8d

About The Position

The Chef de Cuisine oversees culinary operations and is responsible for food quality, presentation, consistency, preparation, and execution. The role develops innovative menus, maintains cost controls, and supports an exceptional dining experience while upholding health and safety regulations. It reports to the Executive Chef and is a seasonal full-time position for the 2026–2027 winter season. The salary range is $65,000–$75,000; actual pay depends on budget and experience, and salaried roles are eligible for a bonus.

Requirements

• Culinary degree or equivalent work experience.
• ServSafe certification.
• Proficient knowledge of purchasing and high-volume production.
• Knowledge of food handling, safety, and other restaurant guidelines.
• Knowledge of Microsoft Office Suite.
• Proficient written and verbal communication skills in English.
• Proficient knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
• Experience in guest-facing roles.
• Strong analytical and problem-solving skills.
• Excellent time management skills.
• Ability to manage difficult or emotional customer- or employee-related situations.
• Ability to adapt quickly to stressful circumstances, process changes, customer flow, environments, and tasks.
• Ability to engage positively and helpfully with customers.
• Ability to collaborate with others to achieve team goals.
• Ability to communicate with the Restaurant Manager about menu and pricing information.
• Ability to communicate with the Executive Chef or Director of Operations regarding daily inventory and ordering.

Nice To Haves

• Five years of management experience in a hotel restaurant operation or culinary environment.
• Spanish language skills.

Responsibilities

• Be responsible for the financial success of the operation.
• Order, receive, deliver, and rotate food items.
• Produce weekly schedules based on budget and forecasted numbers.
• Ensure that daily opening procedures are followed.
• Maintain product consistency using training guides.
• Promote and maintain proper food safety and handling protocols.
• Complete and assign daily production and preparation lists.
• Contribute to the creation of fresh and innovative daily specials.
• Participate actively on the service line as required.
• Oversee daily kitchen closing and cleaning procedures, including walk-ins and freezers.
• Complete and submit accurate monthly inventory and ensure proper payroll procedures.
• Perform other duties as assigned.

Benefits

• Paid time off programs
• Paid leave programs
• Employee ski pass and dependent ski passes
• Other company perks
• Bonus eligibility for salaried roles

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree