Full Job Description
Job Description
Position Summary
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.
Job Posting Deadline
Applications for this position will be accepted until October 25, 2026.
Essential Job Functions/Key Job Responsibilities
• 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 at every property, fostering a respectful, collaborative kitchen culture aligned with company values
• Partner with Human Resources on recruiting, succession planning, and retention, including seasonal staffing and housing challenges, and building training programs and career pathways to attract and retain culinary talent
• Lead culinary planning for new openings, outlet renovations, and concept launches, including kitchen design, equipment specification, capital expenditure priorities, and delivery of opening menus, teams, and systems on time and on budget
• Other duties as assigned
Qualifications
Education & Experience Requirements
• Culinary degree or equivalent classical culinary training preferred
• Current food safety management certification, such as ServSafe Manager, or the ability to obtain certification, required
• Minimum of 7 years of progressive culinary leadership, including at least 3 years in people leadership and multi-property initiatives, required
Knowledge, Skills & Abilities
• Executive Chef leadership in a luxury hotel or resort environment
• Leadership in multi-unit, regional, or corporate culinary operations overseeing multiple properties or concepts
• A proven 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
• Recognition through culinary awards, media coverage, or industry leadership
• Proficiency with kitchen management, inventory, and procurement systems
• Ability to balance creative culinary vision with the operational discipline required to deliver consistent results across every service
• Ability to develop talent and lead Executive Chefs through coaching and clear standards, while modeling respect, inclusion, and accountability
• Strong commercial acumen, with a focus on aligning culinary quality, guest and member satisfaction, and financial performance
• Ability to collaborate effectively with General Managers, food and beverage leaders, marketing, and finance
Additional Information
Work Environment & Physical Demands
• 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 occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Job Benefits
This position is classified as a regular full-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at [redacted].
This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
