Job Description: Oversee culinary operations for all meal periods and special events to ensure smooth execution of food preparation. Create meus for all meal periods and special events with a focus on creativity, innovations in dining and seasonal trends. Administration of the Culinary apprenticeship program including candidate selection, training, coaching, mentoring, and recognition. Create and manage labor budget. Utilize labor efficiency program and report out monthly on labor variances.  Communicate daily with the Restaurant Manager regarding staff performance, guest comments, special requests, and menu changes. Assist Restaurant Manager in resolving guest concerns to guest satisfaction and Forbes Five Star Standards. Responsible for staff development to include training, annual reviews, discipline, and career mentoring. Assures all staff are trained on Food and Beverage safety standards and food handling safety standards. Responsible for safe and accurate operation of all mechanical equipment. Oversee large scale food prep and event production. Develop all written training materials, menu descriptions, and recipes for Culinary and Front of House staff training. Oversee monthly inventory and report out on variances. Ensures food costs targets are met monthly, enters all new menu items in chef tech.  Monitors staffing levels daily to hit financial targets for labor and productivity. Execute biweekly Culinary Payroll. Inspects all incoming product quality, weekly review of menu pricing based on market factors and sources. Ensures approved vendors are being utilized and best pricing is negotiated. Execute special events both in the restaurant and off-site. Act as main point of contact for Event Managers and connect personally with clients as requested. Assist Culinary Director in the creation of the annual culinary budget. Responsible for capital improvement requests to include sourcing equipment, vetting bids and coordination with Director of Engineering for construction and installation. Supervises 31 employees: 2 Expediters, 3 Sous Chefs, 2 Jr. Sous Chefs, 16 Cooks, 3 Production, and 5 Dish Washers.The budgeted salary range for this position is $90,000 - $107,000. Actual pay will be dependent on budget and experienceApply on company website at https://aspen.com/careers/