What are the responsibilities and job description for the Executive Sous Chef position at Hotel Alpenrock Breckenridge?
At The Edwin, Carter & Canary, food and beverage is more than service. It’s where connection, creativity, and mountain energy come to life. Our restaurant, bar, and speakeasy are true gathering places where guests and locals come together to make memories over great food and drink, delivered with warm, genuine hospitality.
From crafting elevated, Colorado-inspired dishes to creating lively, welcoming experiences, our F&B team brings Breckenridge’s adventurous spirit to every plate and pour. You’ll play a key role in shaping moments that engage all five senses, turning everyday interactions into unforgettable experiences.
If you’re passionate about hospitality, thrive in a social and energetic environment, and want to be part of a team that celebrates connection, creativity, and the outdoors, you’ll feel right at home here in the mountains.
Role Description The Executive Sous Chef is a full-time, on-site role based at Hotel Alpenrock Breckenridge in Breckenridge, CO. This role supports the Executive Chef in overseeing daily kitchen operations, including menu execution, food preparation, and ensuring consistent quality across all dining outlets. Responsibilities include supervising and training culinary team members, coordinating line operations, managing inventory and ordering, and maintaining adherence to health, safety, and sanitation standards. The Executive Sous Chef collaborates on menu development, seasonal specials, and mountain-inspired culinary experiences that align with Alpenrock’s brand and guest expectations. The role also involves monitoring food costs, supporting scheduling, and fostering a positive, inclusive kitchen culture that emphasizes teamwork, efficiency, and guest satisfaction.
Qualifications
- Strong culinary skills with proven experience in high-volume or upscale hotel, resort, or restaurant kitchens, including advanced cooking techniques and plating.
- Experience in kitchen leadership, including supervising culinary staff, training team members, and supporting scheduling and shift coordination.
- Knowledge of food safety, sanitation regulations, and best practices for maintaining a clean, compliant, and organized kitchen environment.
- Ability to collaborate on menu planning, seasonal and locally inspired dishes, and consistent recipe execution aligned with brand standards.
- Solid understanding of inventory management, purchasing, and cost control to support budget and revenue goals.
- Effective communication and interpersonal skills to work closely with front-of-house teams, management, and vendors.
- Demonstrated ability to stay calm and organized during peak service times and to solve problems quickly and constructively.
- Commitment to creating an inclusive, respectful workplace and supporting a positive team culture.
- Availability to work a flexible schedule, including mornings, evenings, weekends, and holidays as required by hotel operations.
- Culinary degree or equivalent professional training preferred; previous experience as a Sous Chef or comparable leadership role strongly desired.