Executive Chef - Limelight Mammoth

Aspen Skiing Company•Mammoth Lakes, CA

1d•$95,000 - $110,000

About The Position

The Executive Chef manages day-to-day operations of the hotel culinary department. Responsible for menu development, food purchasing and production for all hotel food and beverage outlets. Operates within budget guidelines, maintains kitchen at a high maintenance quality level and general upkeep of the kitchen tools to ensure all health and safety standards are met. This position reports to the Director of Operations. The salary range for this position is $90,000 - $110,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Requirements

Culinary Degree or Equivalent preferred
5 years of progressive experience in culinary operations required
4 years of experience in culinary management with at least 2 years as Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant
Extensive knowledge of culinary techniques, food preparation, and kitchen operations
Strong leadership and team management skills, including training and mentoring staff
Ability to develop and execute creative, high-quality menus while maintaining cost control
Proficiency in food safety, sanitation regulations, and HACCP standards
Strong organizational and time management skills to handle multiple tasks efficiently
Experience in inventory management, ordering, and vendor relations
Ability to monitor food and labor costs while optimizing kitchen efficiency
Excellent problem-solving skills to address kitchen challenges and service issues
Strong communication and collaboration skills to work with other departments
Ability to thrive in a fast-paced, high-pressure kitchen environment
Experience in banquet and event catering, ensuring seamless execution
Knowledge of kitchen equipment maintenance and troubleshooting
Proficiency in Microsoft Office and kitchen management software
Ability to adapt to changing menus, dietary restrictions, and guest preferences
Passion for culinary innovation and staying updated on industry trends

Responsibilities

Oversee monthly food inventory under the guidelines provided by the Director of Finance and works with Purchasing Manager, requisitions and purchases items in line with budgeted costs
Maintain and establish appropriate food portions with respect to the hotel's pricing policy, and supervise the quality of food preparation and presentation
Manage the food preparation for all food and beverage outlets in the hotel
Create staff schedules based on projected revenue and covers, and staffing guides
Create, plan, and write menus for all restaurants, room service and banquets operation
Submit monthly reports based on financial statements in partnership with the Director of Finance, explaining any variance in food cost and labor cost for the culinary Department
Maintain and ensure proper care of kitchen equipment and control operating & maintenance costs
Monitor inventory levels, order supplies, and implement cost-control measures to maintain food quality while adhering to budgetary guidelines
Manage, train, and supervise all food preparation and stewarding personnel performance of their duties to foster a positive and inclusive work environment
Conducts monthly departmental meetings and attends pre-shift meeting in all hotel food and beverage outlets to review menu changes and solicit feedback from service staff
Manage recurring costs for proper recipes pricing and handle daily food purchasing
Enforce strict adherence to food safety regulations and cleanliness standards to ensure a safe and sanitary kitchen environment
Other duties as assigned