Executive Sous Chef

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

Benefits offered by this job

Medical, dental, & vision insurance

Health savings and flexible spending

Basic Life and AD&D insurance

Paid time off for vacation, sick time,

401(k) with employer matching

Employee Assistance Program

Tuition Reimbursement

Discounts on Hotels and dining

Job summary

The Edwin, Carter & Canary in Breckenridge, operated by Sage Hospitality Group, seeks an experienced kitchen leader to drive culinary excellence across our restaurant, bar and speakeasy. You will oversee strategic planning, sourcing, preparation, and presentation of all food offerings while maintaining safety, quality, and guest satisfaction.

Lead a team of kitchen professionals, mentor managers, manage budgets, develop menus reflecting Colorado-inspired cuisine and mountain energy, and

Qualifications

• Advanced knowledge of food and beverage management principles.
• Strong oral and written communication skills.

Responsibilities

• Lead and inspire the culinary team in planning, sourcing, preparation and presentation of all food offerings.
• Champion a culture of excellence, creativity, and collaboration while upholding quality, safety and sanitation standards.
• Oversee long- and short-term kitchen operations and day-to-day activities.
• Manage budgets, control food and labor costs, and ensure adherence to SOPs and new programs.
• Plan procurement, production, and presentation of all hotel food in a safe, cost-effective manner.
• Develop menus within corporate guidelines to improve revenues and margins.
• Implement and promote the Accident Prevention Program to minimize liabilities.

Skills

Food & beverage management

Communication skills

Education

Post-high school education lasting 2+ years

Job description

At The Edwin, Carter & Canary, food and beverage is more than service. It’s where connection, creativity, and mountain energy come to life. Our restaurant, bar, and speakeasy are true gathering places where guests and locals come together to make memories over great food and drink, delivered with warm, genuine hospitality.

From crafting elevated, Colorado-inspired dishes to creating lively, welcoming experiences, our F&B team brings Breckenridge’s adventurous spirit to every plate and pour. You’ll play a key role in shaping moments that engage all five senses, turning everyday interactions into unforgettable experiences.

If you’re passionate about hospitality, thrive in a social and energetic environment, and want to be part of a team that celebrates connection, creativity, and the outdoors, you’ll feel right at home here in the mountains.

We are fully loaded with perks. Take a look at some of them below.

• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, restaurants and more!

Lead and inspire the culinary team in delivering exceptional dining experiences through the strategic planning, sourcing, preparation, and presentation of all food offerings. Champion a culture of excellence, creativity, and collaboration while maintaining the highest standards of quality, safety, sanitation, and operational performance to ensure memorable guest experiences and strong business results.

• Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
• Recommends menu and procedural changes.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Education/Formal Training

More than two years of post high school education, but less than a degree from a four year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
• Carrying, (ranging from clipboard to food products to small equipment).
• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
• Must be able to communicate with employees.
• Must be able to hear machinery, for safety reasons.
• Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition Reimbursement
• Great discounts on Hotels, restaurants and more!

USD $75,000.00 - USD $85,000.00 /Yr.