Banquets & Events Executive Sous Chef — Lead with Excellence

Sage Hospitality Group; Breckenridge (CO); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental & vision

Health savings accounts

Life and AD&D insurance

Paid time off

401(k) with employer match

Employee Assistance Program

Tuition reimbursement

Hotel and restaurant discounts

Job summary

The Edwin, Carter & Canary in Breckenridge seeks an experienced culinary leader to oversee the kitchen for banquets, events, and daily hotel operations. You will drive culinary excellence, collaborate with Banquet and F&B teams, and ensure safety, sanitation, and top-tier guest experiences across all service levels.

With 5–10 years in similar roles, you will plan menus, manage budgets, and mentor staff while maintaining quality and operational performance in a dynamic mountain setting.

Qualifications

• Requires advanced knowledge of the principles and practices within the food profession.
• Requires oral and written communication skills.
• Experience of 5–10 years in a related position with this company or other organization(s).

Responsibilities

• Lead and supervise kitchen operations for meetings, weddings, conferences, and events.
• Plan menus and adjust based on guest needs and seasonality.
• Manage budgets and control food and labor costs within approved limits.
• Coordinate with Banquet and Food & Beverage teams to ensure timely, high-quality service.
• Develop production plans, prep lists, and timelines for events.
• Ensure safety, sanitation, and compliance with standards.

Skills

Food & beverage management

Oral and written communication

Education

Post-high school education (no degree)

Job description

The Edwin, Carter & Canary in Breckenridge seeks an experienced culinary leader to oversee the kitchen for banquets, events, and daily hotel operations. You will drive culinary excellence, collaborate with Banquet and F&B teams, and ensure safety, sanitation, and top-tier guest experiences across all service levels.

With 5–10 years in similar roles, you will plan menus, manage budgets, and mentor staff while maintaining quality and operational performance in a dynamic mountain setting.