Executive Chef

Company Description

Madeline Hotel & Residences, Auberge Collection is proud to be the only Forbes Travel Guide five-star resort in the historic community of Telluride, Colorado. Named one of the Top 10 in the U.S. by Travel + Leisure, this luxurious property blends Auberge’s distinctive flair for authentic and elevated experiences with the local flavor of the destination. Surrounded on three sides by the dramatic 14,000-foot peaks of the San Juan Mountains, Madeline has become the region's premier year-round basecamp for alpine adventure. Our talented team is world-class with a strong commitment to service standards and a passion for creating unique and authentic experiences.  Employment at The Madeline encompasses both professional enrichment and competitive benefits, including: team member rates, team member discounts, ski and wellness reimbursement and tuition reimbursement. 

The targeted compensation range for this full time year round, exempt position. The salary range for this position is $125,000-$135,000 annually. The position offers a competitive compensation package presented by Auberge Resorts Collection.

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 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. 

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 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. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.