Luxury Sous Chef: Lead Creative Menus & Kitchen Ops

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

Job summary

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride’s Mountain Village seeks a Chef de Cuisine/Sous Chef to lead our kitchen operations with a creative flair for exceptional dining experiences. You will work closely with the Executive Chef to drive quality, menus, and guest satisfaction in a luxury alpine setting.

Expect to mentor the culinary team, oversee food prep, ensure safety standards, and manage staffing and inventory.

Qualifications

• Culinary Certificate or Degree Preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.
• 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

Menu development

Food safety

Staff coaching

Education

Culinary Certificate or Degree Preferred

Job description

Madeline Hotel & Residences, Auberge Resorts Collection in Telluride’s Mountain Village seeks a Chef de Cuisine/Sous Chef to lead our kitchen operations with a creative flair for exceptional dining experiences. You will work closely with the Executive Chef to drive quality, menus, and guest satisfaction in a luxury alpine setting.

Expect to mentor the culinary team, oversee food prep, ensure safety standards, and manage staffing and inventory.