Director of Culinary Operations & Hospitality

• Full-time
• Job Location:
  
  Downtown Denver
• Job category: AH Corporate Services
• Season:
  Year Round
• Job Classification:
  Full-Time Regular
• Compensation: USD 185,000 - USD 212,000 - yearly

Aspen Hospitality, a division of Aspen One , develops, owns, and operates a growing portfolio of luxury and upper-scale hotels, private clubs, and branded residential properties under the Nell and Limelight brands. This includes The Little Nell, Aspen's only Five-Star, Five-Diamond ski-in/ski-out hotel and its affiliated Residences located at the base of Aspen Mountain, as well as a new Nell property currently in development at Rockefeller Center in New York City.

Across its portfolio, Aspen Hospitality is inspired by place, united by purpose, defined by you, with Limelight hotels including those across Colorado in Aspen, Snowmass, Denver, and Boulder;
Ketchum, Idaho;
Mammoth, California; and Charleston, South Carolina (coming in 2028).

Aspen Hospitality also owns and operates the Aspen Mountain Club, Snowmass Mountain Club, and Mammoth Lakes Mountain Club. For more information, visit  . Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the noti, , , ,  &  domains.

The Director of Culinary Operations & Experiences defines and advances the culinary vision and standards across Aspen Hospitality’s 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 property's 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 $185,000 - $212,000. 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 October 25, 2026.

• Define the culinary philosophy for the portfolio and lead menu strategies across all outlets, balancing creativity, seasonality, local sourcing, and profitability while preserving each property's 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…