Executive Chef

Auberge Resorts•Mountain Village, CO

10d•$125,000 - $135,000

About The Position

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 America's best loved mountain town, Telluride. Be a storyteller and elevate our culinary program by bringing elevated mountain cuisine to life for our guests.

Requirements

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

Nice To Haves

Five years of operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale.
Culinary Experience in Rocky Mountains

Responsibilities

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.