Chef de Cuisine - Limelight Aspen

Company Description

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view.

Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025);
Ketchum, Idaho;
Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028).

For more information, visit  or follow @limelight hotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the noti, , , ,  &  domains.

The Chef de Cuisine is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations.

This position reports to the Director of Operations.

The salary range for this position is $80,000 - $95,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus.

Applications for this position will be accepted until March 1, 2026.

• Responsible for the financial success of the operation
• Responsible for ordering, receiving, delivery and rotation of food items
• Produce weekly schedules according to budget and forecasted numbers
• Ensure that all daily opening procedures are followed for Breakfast, Apres, Dinner, and Banquet services
• Ensure consistency of product using training guides
• Maintain and promote proper food safety and handling protocol
• Complete and assign daily production and preparation lists for all meal periods
• Contribute to the creation of fresh and innovative daily specials
• Work as an active participant on the service line for all meal periods and banquets as needed
• Oversee daily kitchen closing and cleaning procedures to include walk‑ins and freezers
• Complete and submit an accurate monthly inventory & responsible for proper payroll procedure
• Other duties as assigned

• Culinary degree or equivalent work experience required
• Serv Safe certification required
• 5 years of management experience in a hotel restaurant and banquet operation/culinary environment required

• Proficient knowledge of purchasing
• Proficient knowledge of high‑volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem‑solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
• Ability to communicate with F&B Manager as needed to provide menu and pricing information
• Ability to communicate with Director of Operations regarding the daily inventory and ordering process

• 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…