Luxury Sous Chef – Lead Creative Kitchen at Mountain Resort

Auberge; Mountain Village (CO); On-site; USD 70,000 - 75,000; Full time

Job summary

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride, CO seeks a Chef de Cuisine or Sous Chef to be the culinary backbone, collaborating with the Executive Chef to deliver exceptional dining, with leadership to inspire the team and ensure high quality and innovation.

Responsibilities include managing kitchen operations, menu development, food safety, staff training, and maintaining quality and presentation across all dishes, with flexibility to work weekends and holidays in a

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

Leadership

Food safety

Menu development

Culinary expertise

Education

Culinary cert/degree

Job description

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride, CO seeks a Chef de Cuisine or Sous Chef to be the culinary backbone, collaborating with the Executive Chef to deliver exceptional dining, with leadership to inspire the team and ensure high quality and innovation.

Responsibilities include managing kitchen operations, menu development, food safety, staff training, and maintaining quality and presentation across all dishes, with flexibility to work weekends and holidays in a