Sous Chef

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 $70,000-$75,000. The position offers a competitive compensation package presented by Auberge Collection.

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.

Responsibilities

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.

Requirements

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.