Banquet Culinary Supervisor

Auberge Collection; Napa (CA); On-site; USD 35,817 - 46,838; Full time

Job summary

Auberge Collection's Stanly Ranch in Napa is seeking a Banquet Culinary Supervisor to lead the culinary team, collaborate with the Executive Chef on seasonal offerings, and oversee high‑volume banquet events across multiple outlets within the luxury resort.

The ideal candidate will have 3+ years of culinary experience, strong leadership, a results‑driven mindset, and a focus on coaching staff to consistently produce outstanding dishes in a fast‑paced environment. Hourly rate is $30.00.

Qualifications

• Must have 3+ years of culinary experience and a firm understanding of all areas of production areas.
• Experience in high-volume banquet environments preferred.
• Knowledge of food costing is a plus.

Responsibilities

• Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail.
• Supervises line cooks by performing line checks, ensuring team members are set up, writing and overseeing prep lists and prep list completions, etc.
• Organize all products needed for kitchen.
• Coach and train new team members and develop their core competency on cooking techniques and setups of prep areas.
• Assists in Wedding tasting and guest requests stated on beo’s.
• Assists in organising all prepared mise en place as it pertains to various culinary dishes and events around the property.
• Tracks inventory usage and relays necessary orders appropriately, assisting with comparative costing and maximising the efficient use of all products.
• Maintains and strictly abides by state sanitation/health regulations and resort requirements.
• Oversees daily cleaning and kitchen maintenance to a high standard.
• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
• Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.

Skills

Culinary skills

Team leadership

Food costing

Tools

Word

Excel

Job description

Banquet Culinary Supervisor

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley’s wine‑growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection of three‑to‑six‑bedroom Vineyard Homes and furnished two‑bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind‑the‑scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100‑year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply‑rooted luxury destination capturing the casual honest luxury of culture and cultivation.

Join the team as a Banquet Culinary Supervisor and become one of the authors in our story. This role is an active leader of the culinary team and works in tandem with the Executive Chef to produce and develop seasonal offerings, and create relevant and innovative events and dishes. The ideal candidate will have a strong entrepreneurial spirit, is results driven and has a desire to develop the staff to execute quality products in this luxury environment. We are looking for a multi‑tasker that has a strong business acumen with attention to detail, forecast accuracy and pace preparation. Must be adaptable and able to work across all departments servicing multiple outlets and high level/volume banquet operations.

Key Responsibilities

• Must thrive in a fast‑paced, high volume work environment and have meticulous attention to detail.
• Supervises line cooks by performing line checks, ensuring team members are set up, writing and overseeing prep lists and prep list completions, etc.
• Organize all products needed for kitchen.
• Coach and train new team members and develop their core competency on cooking techniques and setups of prep areas.
• Assists in Wedding tasting and guest requests stated on beo’s.
• Assists in organising all prepared mise en place as it pertains to various culinary dishes and events around the property.
• Tracks inventory usage and relays necessary orders appropriately, assisting with comparative costing and maximising the efficient use of all products.
• Maintains and strictly abides by state sanitation/health regulations and resort requirements.
• Oversees daily cleaning and kitchen maintenance to a high standard.
• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
• Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.
• Hourly Rate: $30.00

Required Qualifications

• Must have 3+ years of culinary experience and a firm understanding of all areas of production areas.

Preferred Qualifications

• Familiar with word, excel, and has a basic understanding of food costing.
• Managerial experience in a food service environment.

GLE Operations LLC is an Equal Opportunity Employer, M/F/D/V. GLE Operations LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, GLE Operations LLC complies with applicable state and local laws governing non‑discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.