Chef de Cuisine - Sundeck - Year Round

About the role

Aspen Skiing Company, founded in 1946 and a division of Aspen One, owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. The company prides itself on balancing the resort, community, and environment, embodying values such as living fully, honoring people and place, taking the long view, and pursuing excellence.

Responsibilities

• Overseeing all culinary operations to ensure the highest standards of food quality, presentation, and consistency
• Developing innovative menus and maintaining cost controls to optimize efficiency and profitability
• Ensuring the financial success of the operation
• Producing weekly schedules according to budget and forecasted numbers
• Maintaining and promoting proper food safety and handling protocols
• Completing and assigning daily production and preparation lists
• Contributing to the creation of fresh and innovative daily specials
• Working as an active participant on the service line as required
• Overseeing daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Completing and submitting an accurate monthly inventory and responsible for proper payroll procedure

Qualifications

• Culinary degree or equivalent work experience required
• Serv Safe certification required
• 5 years of management experience in a hotel restaurant operation/culinary environment preferred
• Proficient knowledge of purchasing
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication skills, English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• 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 Restaurant Manager as needed to provide menu and pricing information
• Ability to communicate with Executive Chef or Director of Operations (hotels) regarding the daily inventory and ordering process

Benefits

• 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