Junior Sous Chef

About the role

Madeline Hotel & Residences, Auberge Collection, is a luxurious alpine retreat located in Telluride’s Mountain Village. The property features 83 guest rooms, suites, and 71 private residences, each offering elevated design and sweeping mountain views. Adjacent to the resort is the new Crest Club, a private ski club with ski-in/ski-out access and a range of amenities.

Responsibilities

• Supervision: Lead, motivate, and mentor kitchen staff, including cooks, prep cooks, and kitchen assistants. Conduct performance evaluations and provide feedback to team members.
• Quality Control: Ensure all dishes are prepared to the highest standards, following recipes and presentation guidelines. Conduct regular tastings and inspections to maintain quality and consistency.
• Inventory Management: Oversee inventory levels, including ordering and receiving supplies. Manage food costs and waste, and ensure proper storage of all ingredients.
• Food Safety: Implement and enforce food safety and sanitation standards in accordance with local health regulations. Conduct regular training on hygiene and safety practices.
• Menu Development: Collaborate with the Executive Chef and culinary team to develop and refine menus. Provide input on seasonal and special event offerings.
• Guest Experience: Address and resolve any guest concerns or complaints related to food quality or service. Ensure that every guest has a memorable dining experience.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and events.
• Collaboration: Work closely with the front-of-house team to ensure smooth communication and coordination between kitchen and dining areas.

Requirements

• Culinary degree or equivalent professional culinary training.
• Minimum of [3-5] years of experience in a kitchen environment, with at least [1-2] years in a supervisory role.

Skills

• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Proficiency in culinary techniques and kitchen equipment.

Qualifications

• In-depth knowledge of food safety regulations, kitchen operations, and inventory management.
• Understanding of current culinary trends and techniques.

Benefits

Not specified

Pay

$25.00 per hour

Schedule

Full-time year-round