Executive Chef - Limelight Mammoth

Company Description

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view.  

Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). 

For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

Job Description

Position Summary
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 $95,000 - $110,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.

Essential Job Functions/Key Job 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

Qualifications

Education & Experience 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

Knowledge, Skills & Abilities  
•    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 with banquet and event catering, ensuring seamless execution
•    Knowl