Director of Culinary Operations & Experiences - Aspen Hospitality

Position Summary

The Director of Culinary Operations & Experiences defines and advances the culinary vision and standards across Aspen Hospitality’s portfolio of luxury and lifestyle hotels, resorts, restaurants, and private clubs. This role leads and develops Executive Chefs and culinary leaders across the portfolio, establishing shared standards, strengthening talent, and implementing effective systems while preserving each property's distinct identity. The Director is accountable for culinary excellence, exceptional guest and member experiences, and the financial performance of all food and beverage outlets. This position reports to the Vice President of Operations.The salary range for this position is $185,000 - $212,000. 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 October 25, 2026.Essential Job Functions/Key Job Responsibilities

    Define the culinary philosophy for the portfolio and lead menu strategies across all outlets, balancing creativity, seasonality, local sourcing, and profitability while preserving each property's distinct identity

    Develop, refresh, and reposition restaurant and bar concepts in partnership with property leadership

    Establish brand culinary standards, recipe specifications, and plating guidelines for each concept, and lead awards and ratings readiness, including Forbes Travel Guide, Michelin, and AAA standards where applicable

    Conduct regular property visits and audits to ensure consistency and execution of culinary standards

    Oversee food safety, sanitation, and allergen programs, ensuring full regulatory compliance in every jurisdiction

    Manage food cost, labor productivity, and kitchen operating budgets across the portfolio, and partner with finance and property leaders on food and beverage forecasting, pricing, and P&L reviews

    Direct menu engineering and purchasing strategy to grow margins without compromising quality, and identify revenue opportunities in private dining, events, catering, and club programs

    Build and manage relationships with farmers, ranchers, purveyors, and specialty suppliers, and lead portfolio-level negotiations to secure favorable pricing and consistent supply, including in remote mountain markets

    Advance sustainability and responsible sourcing practices across the portfolio

    Lead, coach, and develop Executive Chefs and culinary leaders at every property, fostering a respectful, collaborative kitchen culture aligned with company values

    Partner with Human Resources on recruiting, succession planning, and retention, including seasonal staffing and housing challenges, and building training programs and career pathways to attract and retain culinary talent

    Lead culinary planning for new openings, outlet renovations, and concept launches, including kitchen design, equipment specification, capital expenditure priorities, and delivery of opening menus, teams, and systems on time and on budget

    Other duties as assigned