DESCRIPTION:

Gorgeous fine dining restaurant in Aspen, CO is seeking a creative and experienced Executive Chef to lead the team with passion, excellence, respect and innovation. The ideal candidate will have a minimum of 5 years’ experience as an Executive Chef or CDC in an award-winning, fine dining setting, preferably with James Beard Foundation and or Michelin recognition.

The Executive Chef position requires a creative culinary leader with a deep understanding of advanced culinary techniques, fine dining service standards for both BOH & FOH, food cost, budgeting and strategic implementation that keeps the restaurant in line with financial goals. This role involves overseeing cost control initiatives, negotiating with suppliers, and implementing efficient inventory management to optimize spending without compromising quality. The Chef will develop comprehensive training programs, fostering a culture of continuous learning and skill enhancement among the kitchen staff. By implementing systems and promoting a positive work culture, the Executive Chef will play a vital role in creating a successful and rewarding environment for the restaurant while consistently delivering outstanding culinary experiences to our guests.

RESPONSIBILITIES:

Culinary Excellence: Ensure high-quality dishes by overseeing food preparation, develop creative menu items, and foster teamwork and culinary excellence through staff training.

Menu Development: Create and update menus based on seasonal availability and customer preferences, collaborating on special event menus and tasting experiences.

Kitchen Operations: Maintain standardized recipes, optimize workflow, minimize waste, and ensure fresh supplies by monitoring inventory levels and ordering efficiently.

Food Safety and Hygiene: Uphold strict hygiene standards, oversee food handling procedures, and conduct regular inspections to comply with health and safety regulations.

Staff Management and Training: Recruit, train, and supervise kitchen staff, organizing regular training sessions to enhance skills and knowledge for professional development.

Cost Control: Monitor and minimize food and kitchen expenses, implement strategies to reduce wastage, and collaborate on budgeting, inventory management, and supplier negotiations.

Collaboration and Communication: Coordinate kitchen operations with restaurant objectives, ensuring seamless service through effective communication between kitchen and front-of-house staff. Menu

Presentation and Plating: Maintain visual and taste standards by overseeing dish presentation, ensuring consistency in plating techniques, and portion sizes.

Continuous Improvement: Stay updated with culinary trends, encourage creativity among staff, and promote the development of new dishes and concepts to infuse innovation into the menu.

Leadership: Provide strong leadership, guidance, and motivation to create a positive work environment, leading by example with professionalism, culinary expertise, and a strong work ethic

COMPENSATION & BENEFITS:

• Competitive salary- $130k-$140k
• Bonus Package
• Housing & Relocation Assistance
• Full Medical, Dental & Vision
• 401K with company matching
• Creative Freedom and Growth
• PTO & Sick Days
• Local Perks
• EOE (equal employment opportunity)