Luxury Resort Sous Chef | Creative Culinary Leader

Madeline Hotel & Residences, Auberge Collection; Mountain Village (CO); On-site; USD 70,000 - 75,000; Full time

Job summary

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride seeks a Chef de Cuisine to lead the culinary team under the Executive Chef. You will drive menu development, uphold exceptional quality, and mentor staff while ensuring outstanding guest dining experiences.

The role emphasizes creative leadership, seasonal ingredient use, and adherence to high standards in a luxury resort setting, with a focus on delivering pristine service.

Qualifications

• Culinary certificate or degree preferred.
• Minimum of two years’ experience as Chef de Cuisine or Sous Chef.
• Ability to work a flexible schedule, including weekends and holidays.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Skills

Chef de Cuisine/Sous Chef experience

Flexible schedule

Luxury hospitality experience

Education

Culinary certificate or degree preferred

Job description

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride seeks a Chef de Cuisine to lead the culinary team under the Executive Chef. You will drive menu development, uphold exceptional quality, and mentor staff while ensuring outstanding guest dining experiences.

The role emphasizes creative leadership, seasonal ingredient use, and adherence to high standards in a luxury resort setting, with a focus on delivering pristine service.