Executive Chef
Executive Chef
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Salary Not Disclosed
1 Vacancy
Job Description
Join our team as the Executive Chef for Madeline Hotel and Residences Auberge Resorts Collection serving as the business and cultural lead of the culinary operations attending to our guests and our colleagues by being responsible for all aspects of the restaurant kitchens encompassing operational duties and financial responsibilities providing leadership and management of kitchen team members and growing and developing the product and profitability of the food items.
This a unique opportunity for a dynamic and passionate leader with a progressive culinary background to be part of the Madeline Team in Americas best loved mountain town Telluride. Be a storyteller and elevate our culinary program by bringing elevated mountain cuisine to life for our guests.
KEY RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family our people always find new ways to look after the business their guests and their teammates. Within this the key responsibilities for this position are:
Direct food preparation production and control for all food for breakfast lunch dinner room service pool service spa service banquets weddings amenities etc.
Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food-related functions
Ensure exceptional quality of all ingredients preparation and plating of food items
Control labor and operating expenses through effective planning budgeting purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
Coordinate the selection training coaching development motivation and evaluation of employees to ensure exceptional service for our guests
Be visible in the restaurant providing recognition to guests promoting positive public relations handling special requests
Ensure that sanitation standards as set forth by local state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.
Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.
Coach and teach the team by working side by side with them as needed to teach different techniques prepare new items etc.
Always lead by example
Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations including but not limited to; daily and weekly management meetings and support to all team members including the Manager on Duty Shifts.
SKILLS AND ABILITIES
Culinary Certificate or Degree.
Experience in maintaining state and federal health and safety regulations
Experience in completing administrative tasks including reporting budgeting project management etc.
Ability to work a flexible schedule including weekends and holidays according to department needs
PREFERRED QUALIFICATIONS
Five years of operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale.
Culinary Experience in Rocky Mountains
Additional Information :
Auberge Resorts Collection is a portfolio of extraordinary hotels resorts residences and private clubs. While each property is unique all share a crafted approach to luxury and bring the soul of the locale to life through captivating design exceptional cuisine and spas and gracious yet unobtrusive service. With hotels and resorts across three continents Auberge invites guests to create unforgettable stories in some of the worlds most desirable destinations. Please visit to learn more about our Collection. Follow us on Instagram TikTok Linkedin Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
