OUR COMPANY 

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

Our mission is to be the best-loved operator of one-of-a-kind luxury properties and experiences. Auberge is a family of intimate, one-of-kind hotels and resorts that define an approachable style of luxury in both product and service that resonates with the curious modern traveler. Passionately local, experience-led, romantic, and stylish, these hotels hum with a vibrancy that is both refined and relevant.

OUR PROPERTY
Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering.
ROLE SUMMARY
Join our team as Executive Chef and become one of the authors of our story. 

The Executive Chef reports directly to the Director of Operations and is responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items. The Executive Chef will oversee and be the creative force behind SkyFire Restaurant, Two Dogs Cafe, The Pool Bar, and all banquet events.

DUTIES AND RESPONSIBILITIES

• Direct food preparation, production and control for all food for breakfast, lunch, dinner, room service, pool service, spa food service, banquets, weddings, amenities, etc. 

• Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions

• Ensure exceptional quality of all ingredients, preparation, and plating of food items

• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit

• Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests

• Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests

• Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.

• Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.

• Coach and teach the team by working side by side with them as needed to teach different techniques, prepare new items, etc.

• Always lead by example

• Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and support to all team members.

QUALIFICATION REQUIREMENTS

Required

• Culinary Certificate or Degree.

• Five years’ operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale. 

• Experience in maintaining state and federal health and safety regulations

• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.

• Ability to work a flexible schedule, including weekends and holidays, according to department needs

Desirable

• Experience with Forbes standards 

SKILLS, ATTITUDES, AND BEHAVIORS

Personal Skills:

• Great communication skills and the ability to work in a team environment

• Confidence and ability to perform under pressure

PHYSICAL DEMANDS

• Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds

OUR STORY
At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating unforgettable memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty. Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people’s lives. If you feel that our approach is aligned with your own passions and beliefs, then please share with us why you want to become part of our collection.

Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts 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, Auberge Resorts 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.

Department: Culinary/Cocina
This is a management position
This is a exempt position