One Haus Hospitality

Job Title: Executive Chef

Operation: Resort F&B - 5 outlets

Location: Telluride, CO

About the Role:

We are seeking a visionary Executive Chef to lead the culinary operations of a prestigious luxury resort in Telluride, CO. This is an extraordinary opportunity to shape the resort’s culinary identity, create innovative menus that showcase seasonal and local ingredients with a focus on alpine cuisine (hearty, rustic), and inspire a high-performing kitchen team. The ideal candidate will blend culinary artistry with strong leadership and operational acumen to deliver elevated, personalized dining experiences that exceed guest expectations.

Open to relocation candidates located within the US and eligible to work for any US employer.

Key Responsibilities:

• Culinary Leadership: Oversee kitchen operations, ensuring exceptional quality and consistency in every dish. Manage menu development, food preparation, and kitchen staff performance.
• Menu Innovation: Design seasonally inspired menus that reflect a commitment to sustainability, farm-to-table practices, and the preferences of discerning guests.
• Team Development: Lead, mentor, and inspire the culinary team, fostering a culture of collaboration and excellence. Provide ongoing training to ensure professional growth and skill enhancement.
• Operational Excellence: Monitor food quality, inventory, and safety protocols, maintaining the highest standards of cleanliness and efficiency in the kitchen.
• Guest Engagement: Focus on guest satisfaction by addressing feedback, accommodating dietary needs, and crafting memorable culinary experiences.
• Budget & Cost Management: Oversee food and labor budgets, implement cost control measures, and optimize purchasing to balance quality and profitability.
• Collaboration: Partner with other departments to plan events, develop promotions, and maintain the resort’s elevated brand standards.

Qualifications:

• Proven experience as an Executive Chef or senior culinary leader in a luxury resort, boutique hotel, or fine dining establishment.
• Expertise in modern and traditional cooking techniques, with a strong focus on seasonality and sustainability.
• Demonstrated ability to manage kitchen operations, control costs, and lead high-performing teams.
• Calm, organized demeanor in high-pressure environments, with excellent communication and interpersonal skills.
• Culinary degree or equivalent professional training preferred.

Compensation & Benefits:

• Salary Range: $120,000 – $150,000 annually (DOE)
• Bonus Potential: 15%
• Comprehensive Benefits Package:
• Paid time off, sick and safe leave
• Medical, dental, and vision insurance
• 401(k) plan with employer contribution
• Health and flexible spending accounts
• Employee Assistance Program
• Employee discounts and wellness reimbursement programs