Sous Chef at Madeline Hotel and Residences Auberge Resorts Collection

Mountain Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Dec, 25

Salary

65000.0

Posted On

30 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Quality Control, Sanitation Practices, Teamwork, Creativity, Customer Service, Time Management, Problem Solving, Attention to Detail, Communication

Industry

Hospitality

Description

Company Description Perched in the heart of Telluride’s Mountain Village, Madeline Hotel & Residences, Auberge Resorts Collection is a luxurious alpine retreat that blends the spirit of the Rockies with Auberge’s signature warmth and sophistication. Surrounded by the majestic San Juan Mountains, the resort features 83 guest rooms, suites, and 71 private residences, each offering elevated design and sweeping mountain views. Madeline pairs unrivaled ski-in/ski-out access with curated amenities, including Crest Club, the newly debuted private ski club, a dedicated Ski Valet, the Alpine Swim Club with heated pool and outdoor lounges, a full-service spa, fitness center, and an open-air ice rink. Distinctive dining experiences include the mountain-inspired Black Iron Kitchen + Bar and the elevated aprés destination, Timber Room. Following a dramatic property-wide redesign in 2021, Madeline invites guests to experience modern mountain luxury in one of America’s most iconic alpine destinations. The targeted compensation range for this full time year round, exempt position with an annual salary range of $60,000-$65,000. The position offers a competitive compensation package presented by Auberge Collection. Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve. 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. 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. Additional Information Auberge 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 world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. For more information: aubergeresorts.com/madeline Follow Madeline Hotel & Residences on Facebook and Instagram @MadelineAuberge #AlwaysAuberge.

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Responsibilities

Assist the Executive Chef in managing all aspects of kitchen operations and deliver exceptional dining experiences. Oversee food preparation activities and train kitchen staff to maintain high standards of quality and productivity.