Director of Culinary Operations & Experiences - Aspen Hospitality

Aspen Skiing Company•Denver, CO

6h•$185,000 - $212,000

About The Position

The Director of Culinary Operations & Experiences defines and advances culinary vision and standards across Aspen Hospitality’s portfolio of luxury and lifestyle hotels, resorts, restaurants, and private clubs. The role leads and develops Executive Chefs and other culinary leaders, establishes shared standards and effective systems, strengthens talent, and preserves each property’s distinct identity. The Director is accountable for culinary excellence, guest and member experiences, and the financial performance of food and beverage outlets, and reports to the Vice President of Operations. The role oversees portfolio-wide menu strategy and concept development, brand culinary standards, food safety, budgets, purchasing, supplier relationships, sustainability, and culinary talent development. It also leads culinary planning for new openings, renovations, and concept launches, including kitchen design, equipment specifications, capital priorities, and timely delivery of menus, teams, and operating systems. Frequent travel across the portfolio, including mountain resort markets, is required. This is a regular, full-time, year-round position based in Downtown Denver. The listed annual salary range is $185,000–$212,000; actual pay depends on budget and experience. Salaried roles are eligible for a bonus.

Requirements

Current food safety management certification, such as ServSafe Manager, or the ability to obtain certification.
At least 7 years of progressive culinary leadership, including at least 3 years in people leadership and multi-property initiatives.
Executive Chef leadership experience in a luxury hotel or resort environment.
Leadership experience in multi-unit, regional, or corporate culinary operations overseeing multiple properties or concepts.
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.
Proficiency with kitchen management, inventory, and procurement systems.
Ability to balance creative culinary vision with the operational discipline required to deliver consistent results across services.
Ability to develop talent and lead Executive Chefs through coaching and clear standards, while modeling respect, inclusion, and accountability.
Strong commercial acumen and ability to align culinary quality, guest and member satisfaction, and financial performance.
Ability to collaborate effectively with General Managers, food and beverage leaders, marketing, and finance.
Ability to reach, crouch, kneel, stand, walk, or remain on one’s feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and walk on slippery or uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary degree or equivalent classical culinary training.
A record of success in five-star or five-diamond environments or nationally recognized restaurants.
Familiarity with private club dining and member-focused programming.
Recognition through culinary awards, media coverage, or industry leadership.

Responsibilities

Define the portfolio culinary philosophy and lead outlet menu strategies, balancing creativity, seasonality, local sourcing, profitability, and each property’s identity.
Develop, refresh, and reposition restaurant and bar concepts with property leadership.
Establish brand culinary standards, recipe specifications, and plating guidelines, and lead readiness for relevant Forbes Travel Guide, Michelin, and AAA standards.
Conduct regular property visits and audits to ensure consistent execution of culinary standards.
Oversee food safety, sanitation, and allergen programs and ensure regulatory compliance in each jurisdiction.
Manage portfolio food costs, labor productivity, and kitchen operating budgets; partner with finance and property leaders on forecasting, pricing, and P&L reviews.
Direct menu engineering and purchasing strategy to improve margins while maintaining quality, and identify revenue opportunities in private dining, events, catering, and club programs.
Build supplier relationships and lead portfolio-level negotiations with farmers, ranchers, purveyors, and specialty suppliers, including for remote mountain markets.
Advance sustainability and responsible sourcing practices across the portfolio.
Lead, coach, and develop Executive Chefs and culinary leaders, fostering a respectful and collaborative kitchen culture aligned with company values.
Partner with Human Resources on recruiting, succession planning, retention, seasonal staffing and housing challenges, and training programs and career pathways.
Lead culinary planning for new openings, outlet renovations, and concept launches, including kitchen design, equipment specifications, capital priorities, and delivery of menus, teams, and systems on time and on budget.
Perform other duties as assigned.