Executive Chef

RH; Aspen (CO); On-site; USD 110,000 - 170,000; Full time

Job summary

RH is seeking a seasoned Culinary Leader in Aspen to guide our kitchen team and uphold RH’s renowned hospitality standards. You will drive strategy, oversee hiring, and optimize labor and food costs, ensuring exceptional guest experiences in a high-volume setting.

You will mentor leaders, enforce safety and quality, and collaborate with senior leadership on financial performance and operational excellence. This role demands autonomy, strategic thinking, and a passion for world-class culinary

Qualifications

• 5+ years in culinary/hospitality leadership in high-volume, full-service settings.
• Proven ability to manage labor and food costs and inventory controls.
• Strong communication via email and basic computer systems (Excel, Foodager).
• Advanced culinary techniques and high standards for food quality and safety.

Responsibilities

• Lead and develop culinary team through training and mentorship.
• Define strategic direction of kitchen, oversee recruitment and onboarding.
• Own and drive hospitality strategy, manage inventory, labor, and costs.
• Collaborate with senior leadership on revenue and expense planning.
• Elevate service execution, monitor line checks and food preparation.
• Mentor kitchen leadership, promote accountability and innovation.
• Ensure compliance with quality, safety, and regulatory standards.
• Document updates to improve alignment and performance.

Skills

Culinary leadership

Budget control

Staff development

Strategic planning

Team collaboration

Tools

Excel

Foodager

Job description

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle.

YOUR RESPONSIBILITIES

• Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth
• Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision
• Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success
• Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives
• Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences
• Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth
• Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence
• Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence

OUR REQUIREMENTS

• 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant
• Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
• Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
• Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
• Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership

PHYSICAL REQUIREMENTS

• Frequently lift and move up to 55 lbs using appropriate equipment and techniques
• Comfortable standing and walking for extended periods
• Commitment to proper safety and sanitation practices in a commercial kitchen environment