Mountain Kitchen Leader — Executive Sous Chef

Sage Restaurant 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

Hotel discounts

Job summary

Hotel Alpenrock in Breckenridge, CO, seeks a seasoned culinary leader to drive the kitchen’s strategy, sourcing, preparation and presentation of all food offerings. You will champion excellence, creativity and collaboration while upholding safety, sanitation and cost controls to deliver memorable guest experiences and strong business results.

Lead and develop the culinary team, manage budget and labor costs within approved constraints, and ensure quality across menus, procedures and programs in

Qualifications

• More than two years of post high school education, but less than a degree from a four year college.
• Experience required by position is five to ten years of employment in a related position.
• Must have strong oral and written communication skills.

Responsibilities

• Lead and inspire the culinary team in planning, sourcing, preparation, and presentation of all food offerings.
• Champions a culture of excellence, creativity, and collaboration while maintaining safety, sanitation, and quality.
• Manage kitchen operations, budget, and labor costs within approved constraints.
• Hire, train, develop, coach, and evaluate kitchen staff while ensuring a safe work environment.

Skills

Leadership

Budgeting

Menu planning

Food safety

Education

Postsecondary education (2+ years)

Job description

Hotel Alpenrock in Breckenridge, CO, seeks a seasoned culinary leader to drive the kitchen’s strategy, sourcing, preparation and presentation of all food offerings. You will champion excellence, creativity and collaboration while upholding safety, sanitation and cost controls to deliver memorable guest experiences and strong business results.

Lead and develop the culinary team, manage budget and labor costs within approved constraints, and ensure quality across menus, procedures and programs in