Executive Chef $140,000-$160,000 bei Aspen Meadows Resort

The Executive Chef provides strategic culinary leadership for Aspen Meadows Resort and oversees all kitchen and stewarding operations across outlets, banquets, in-room dining, and employee dining. The Executive Chef is responsible for menu development that showcases local Colorado ingredients, elevates guest dining experiences, and supports group and event programming. The position drives profitability through effective food and labor cost controls, disciplined forecasting, and inventory oversight, while also maintaining presentation, sanitation, and safety. The Executive Chef recruits, trains, and develops the culinary team. In collaboration with Food & Beverage leadership, this role ensures that all culinary operations operate efficiently, align with Salamander standards.

Potential for Relocation Assistance.

• Provide culinary leadership across all outlets, stewarding, banquets and employee dining operations to ensure a consistent, elevated guest experience.
• Oversee day-to-day kitchen operations, production timelines, prep standards, food safety, sanitation, and service execution.
• Partner closely with F&B leadership to align culinary operations with service delivery, guest satisfaction, and financial performance goals.
• Maintain a visible presence in kitchens and outlets, coaching and mentoring culinary teams and J1 interns in real time.
• Lead workforce planning, scheduling, and payroll oversight for the culinary division.
• Collaborate with the Director of Food & Beverage to design, implement, and evolve seasonal and outlet-specific menus that align with brand standards and guest expectations.
• Create custom menus for group events, VIPs, and prospective clients, collaborating with Catering Sales to support revenue-generation initiatives.
• Ensure consistent product integrity—taste, temperature, seasoning, plating, and visual presentation.
• Uphold HACCP and local/state health regulations; ensure all culinary areas exceed sanitation and safety standards.
• Conduct ongoing culinary training focused on technique, efficiency, and recipe compliance.
• Oversee food purchasing, vendor relationships, and product quality to ensure value and consistency.
• Monitor and control labor, food costs, waste, inventory, and par levels.
• Review and approve weekly payroll, monitor and control food cost and production to support forecasting accuracy.
• Conduct performance reviews and provide timely coaching, recognition, development plans, and corrective actions as needed.
• Oversee Stewarding leadership to drive cleanliness, organization, and equipment care across BOH operations.
• Attend and actively participate in F&B leadership, BEO, MOD, and cross-departmental meetings as required.
• Prepare required reports—labor summaries, forecasts, food cost analysis, training updates, and action plans—accurately and on time.

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 5 years' experience in the culinary, food and beverage, or related professional area.
• Previous supervisor experience required.
• Experience in seasonal operations “a plus.”
• Proficient use of Microsoft programs, Inventory Management Platforms, and Accounting Platforms such as Profitsword and Sage.

• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc.   
• Kitchen terminology required.  
• Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.   
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.
• Strong background in high volume events involving banquets, catering and various outlets.
• Experience in high level budgeting and planning.

• Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods.
• Must be able to stand and walk for the majority of an 8-hour shift or longer.
• Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
• Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
• Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Energetic environment where multiple tasks are being performed at the same time.
• Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
• Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.
• The role requires consistent coordination with multiple departments (Banquets, F&B outlets, Stewarding, Purchasing, and Engineering), as well as frequent communication with guests during tastings and special events.

I acknowledge and understand that: 

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. 
• Job duties, tasks, work hours and work requirements may be changed at any time. 
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.
• I have read and understand this job description:

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.