Chef de Cuisine

Madeline Hotel & Residences, Auberge Collection; Telluride (CO); On-site; USD 70,000 - 80,000; Full time

Job summary

A luxury hotel and restaurant in Telluride, CO is seeking a Chef de Cuisine to lead the kitchen brigade. You will create innovative menus, oversee kitchen operations, maintain food quality standards, and mentor staff. Candidates should have 5-8 years of culinary experience in high-end settings, preferably in luxury hotels or Michelin-rated establishments. The position offers an annual salary range of $70,000–$80,000 with a competitive benefits package.

Qualifications

• Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef.
• Minimum 5-8 years' culinary experience in established restaurants and/or catering companies.
• Experience in a luxury hotel or Michelin-rated restaurant preferred.

Responsibilities

• Develop and create innovative menus reflecting culinary vision.
• Oversee all aspects of kitchen operations.
• Standardize recipes and ensure consistency in food quality.
• Train and mentor kitchen staff.
• Monitor food costs and implement cost control strategies.

Skills

Culinary creativity

Menu development

Staff supervision

Inventory management

Job description

Job Title: Chef de Cuisine

Location: Telluride, CO (Madeline Hotel & Residences, Auberge Collection)

Job Description

Step into the culinary spotlight as our Chef de Cuisine, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests.

Responsibilities

• Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
• Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.
• Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.
• Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.
• Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

Qualifications

• Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef.
• Minimum 5-8 years' culinary experience in established restaurants and/or catering companies.
• Experience in a luxury hotel or Michelin-rated restaurant preferred.

Compensation & Benefits

The targeted compensation range for this full-time, year-round, exempt position is $70,000–$80,000 annually. A competitive compensation package is offered by Auberge Collection.