Banquets Sous Chef: Lead Creative Kitchen at Luxury Resort

Auberge Resorts Collection; Napa (CA); On-site; USD 72,000 - 88,000; Full time

Job summary

Stanly Ranch, Auberge Collection in Napa Valley, California, is seeking a Chef de Cuisine to be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences.

With your leadership, you'll inspire the culinary team, collaborate on seasonal menus, oversee food preparation and safety, train staff, and maintain consistency in taste, presentation, and guest satisfaction across all dishes.

Qualifications

• 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.

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.

Skills

Leadership

Menu development

Food safety

Staff training

Inventory management

Education

Culinary Certificate or Degree Preferred

Job description

Stanly Ranch, Auberge Collection in Napa Valley, California, is seeking a Chef de Cuisine to be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences.

With your leadership, you'll inspire the culinary team, collaborate on seasonal menus, oversee food preparation and safety, train staff, and maintain consistency in taste, presentation, and guest satisfaction across all dishes.