Director of Culinary Operations & Experiences - Aspen Hospitality

Aspen Skiing Company•Denver, CO

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 culinary leaders across the portfolio, 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 position leads portfolio-wide culinary strategy, concept development, operational standards, food safety, financial performance, sourcing, sustainability, and talent development. It also directs culinary planning for new openings, renovations, and concept launches, including kitchen design and equipment specification. Frequent travel across the portfolio, including mountain resort markets, is required. This is a regular full-time position. The salary range is $185,000–$212,000, with actual pay dependent on budget and experience. Salaried roles are eligible for a bonus. Applications are accepted until October 25, 2026.

Requirements

Current food safety management certification, such as ServSafe Manager, or 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.
A 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.
Proficiency with kitchen management, inventory, and procurement systems.
Ability to balance creative culinary vision with operational discipline and consistent execution.
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 regularly in wet, hot, and humid conditions for extended periods and walk on slippery and 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.
Recognition through culinary awards, media coverage, or industry leadership.

Responsibilities

Define the portfolio’s culinary philosophy and lead menu strategies that balance creativity, seasonality, local sourcing, and profitability while preserving each property’s identity.
Develop, refresh, and reposition restaurant and bar concepts in partnership with property leadership.
Establish culinary standards, recipe specifications, and plating guidelines for each concept, and lead readiness for applicable 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 every jurisdiction.
Manage food cost, labor productivity, and kitchen operating budgets across the portfolio; 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 relationships with farmers, ranchers, purveyors, and specialty suppliers, and lead portfolio-level negotiations to secure favorable pricing and reliable supply.
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 specification, capital expenditure priorities, and timely, on-budget delivery of opening menus, teams, and systems.
Perform other duties as assigned.