Chef de Cuisine Mountain Dining - Winter

• Full-time
• Job Location:
  
  Multiple Locations
• Job category:
  Food and Beverage
• Season:
  Winter 2026-27
• Job Classification:
  Full-Time Seasonal
• Compensation: USD 65,000 - USD 75,000 - yearly

With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does.

Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation.

Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit  or follow @aspensnowmass on Instagram, Facebook, and X.

Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the noti, , , ,  &  domains.

Job Summary
The Chef de Cuisineis responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus andmaintainingcost controls tooptimizeefficiency and profitability. The Chef de Cuisinebringsstrong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef.

The salary range for this position is $65,000 - $75,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until October 1, 2026 for the  Winter Season.

Essential Job Functions/Key Job Responsibilities

• 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
• Ensure consistency of product using training guides
• Maintain and promote proper food safety and handling protocol
• Complete and assign daily production and preparation lists
• Contribute to the creation of fresh and innovative daily specials
• Work as an active participant on the service line as required
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Complete andsubmitan accurate monthly inventory& responsible forproper payroll procedure
• Other duties as assigned

Education & Experience Requirements

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

Knowledge, Skills & Abilities

• Proficient knowledge of purchasing
• Proficient knowledge ofhigh-volume production experience
• Knowledge of food handling,safetyand 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
• 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
  
  Restaurant
  
  Manager as needed to provide menu and pricing information
• Ability to communicate with
  
  Executive
  
  Chefor Director of Operations (hotels) regarding the daily inventory and ordering process

Work Environment & Physical Demands

• Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time
• Regularly workin wet,hotand humid conditions for…