Executive Sous Chef

Why us? 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. The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe. We are fully loaded with perks. Take a look at some of them below: ▪️ Medical, dental, & vision insurance ▪️ Health savings and flexible spending accounts ▪️ Basic Life and AD&D insurance ▪️ Paid time off for vacation, sick time, and holidays ▪️ Eligible to participate in the Company’s 401(k) program with employer matching ▪️ Employee Assistance Program ▪️ Tuition Reimbursement ▪️ Great discounts on Hotels, restaurants and more! Job Overview Lead and inspire the culinary team in delivering exceptional food experiences through the strategic planning, sourcing, preparation, and presentation of food for banquets, events, and daily hotel operations. Champion a culture of excellence, creativity, and collaboration while maintaining the highest standards of quality, safety, sanitation, and operational performance. Partner closely with the Banquet and Food & Beverage teams to ensure seamless event execution, consistent food quality, and memorable guest experiences while achieving strong business results. Responsibilities Position is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas, including the preparation and execution of food for meetings, weddings, conferences, and other events. Recommends menu and procedural changes based on guest needs, event requirements, seasonality, and operational efficiency. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOPs and food programs to ensure a consistent, quality product across all banquet events and daily operations. Manages associates and managers in the kitchen in order to attract, retain, and motivate employees while providing a safe environment; hires, trains, develops, empowers, coaches and counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, and disciplines and terminates as appropriate. Plans and manages the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, timely, and cost-effective manner, ensuring menus are executed according to event specifications and hotel standards. Coordinates food production and execution with the Banquet and Food & Beverage teams to ensure proper timing, quantities, presentation, and execution for all events. Reviews banquet event orders and develops production plans, prep lists, pars, and timelines to ensure the kitchen is properly prepared for each event. Monitors and controls the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate, and franchise standards and regulations. Develops, recommends, implements, and manages the department's budget; continually analyzes, forecasts, monitors, and controls labor and food costs through various methods to meet or exceed management and budget objectives. Develops and implements banquet menus and back-up materials, including recipes, production lists, pars, and training materials, within corporate guidelines to continually improve revenue and profit margins while maintaining quality and consistency. Works closely with the Banquet and Events teams to accommodate special requests, dietary restrictions, customized menus, and changes in event requirements while maintaining operational and financial objectives. Executes and promotes the Accident Prevention Program to minimize liabilities and related expenses and maintains a safe working environment for all kitchen associates. Qualifications Education/Formal Training More than two years of post high school education, but less than a degree from a four year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen enviro