Executive Chef

About the Role

Aspen Glen Club, nestled at the foot of breathtaking Mt. Sopris, has undergone a multimillion-dollar transformation, redefining the valley's luxury lifestyle. As the Executive Chef, you will lead all kitchen operations, ensuring the delivery of high-quality, creative, and cost-effective culinary experiences that align with Invited’s standards. This role involves planning diverse menus, overseeing food preparation, managing procurement, and supervising kitchen staff to maintain a safe, efficient, and motivated team. You will also play a key role in financial performance, driving profitability while meeting the club’s culinary expectations.

Responsibilities

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Assign prices to menu items in collaboration with the F&B Director and General Manager.
• Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items.
• Communicate and distribute relevant information to staff for seamless menu execution.
• Ensure menus are prominently displayed or distributed to Chefs and Cooks for clarity and consistency in production.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards; regularly taste and check food for consistency.
• Oversee food production during high and low-volume periods to ensure smooth operations in all kitchens.
• Manage procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
• Control food and labor costs, adhering to budgetary guidelines.
• Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.
• Ensure kitchen profitability by assigning appropriate prices to food items and managing cost accounts.
• Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
• Implement and enforce company policies, including workplace safety and substance abuse policies.
• Engage with members through daily table visits, soliciting feedback, and promoting the Club within the community.
• Collaborate with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.
• Analyze workplace practices and implement policies to maintain a safe work environment.
• Maintain accurate payroll records and manage the Aloha Point of Sale system for tracking kitchen transactions.

Requirements

• High school diploma or equivalent.
• Minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.
• Valid county food handler’s and ServeSafe permit.

Preferred Qualifications

• College degree in Culinary Arts or a related field.
• Additional culinary certifications.
• In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.

Benefits

Full-time team members have access to a comprehensive benefits package that includes:

• Medical, dental, and vision coverage.
• Life insurance.
• Short-term and long-term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part-time team members).

For full details, visit www.invitedbenefits.com.