Chef de Cuisine

Company Description

Perched in the heart of Telluride’s Mountain Village, Madeline Hotel & Residences, Auberge 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 is an annual salary of $70,000‑$80,000, presented by Auberge Collection.

Step into the culinary spotlight as our Chef de Cuisine, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests.

• Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
• Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.
• Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.
• Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.
• Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

• Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef.
• Minimum 5‑8 years of culinary experience in established restaurants and/or catering companies.
• Experience in a luxury hotel or Michelin‑rated restaurant preferred.