Executive Chef
Auberge Resorts
- Los Olivos, CA
- $160,000-175,000 per year
- Permanent
- Full-time
- Participate in the preparation and implementation of the hotel's strategic plan.
- Plan the yearly food revenue and profit target.
- Support the definition of the hotel's Food & Beverage concept
- Manage menu preparation and pricing in line with the stated F&B objectives
- Seek out and establish local, regional and national supplier relationships for the hotel.
- Manage the preparation and presentation of food products to ensure the highest standards of quality at all times. Monitor and check guest satisfaction.
- Adapt all food offerings to specific dietary preferences and requirements of our patrons as needed.
- Ensure that the Kitchen brigade are aware of hotel F&B strategy and that their products meet these requirements.
- Direct and coordinate the daily activities of all the hotel's kitchens and team.
- Coach and guide new members of the team, putting in place proper new hire orientation training and ongoing training and development for team members.
- Liaise with T&C overall employee matters including recruitment and interviewing.
- Control payroll and business expenses of the department.
- Support and facilitate staff participation in competitions.
- Support and release staff for Task Force Missions required to support the opening of new Auberge properties, and other special events catered by Auberge.
- Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.
- Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
- Ensure all work areas in the kitchen are kept tidy and clean.
- Ensure we maintain a safe working environment.
- Attend guest and official functions as a representative of the executive team.
- Be a face for Auberge culinary expertise, creating powerful positive impressions.
- Deliver and exceed the expectations of a sophisticated 21st-century luxury consumer.