Chef de Cuisine

The Chef de Cuisine is responsible for supervising the entire culinary operation of Bear Restaurant as

well as Gavel In-Room Dining and Halehouse Food & Beverage programs. This role directs the

preparation and execution of all food items across these outlets providing leadership ensuring

hospitality and supporting the team in achieving departmental goals and objectives.

The CDC works closely with the Executive Chef to bring Bears culinary vision to life while maintaining

the highest standards of quality creativity and operational excellence.

Core Responsibilities :

Culinary Leadership & Menu Development

Menu Planning & Innovation

Lead all menu planning R&D and seasonal updates for Bear and other property outlets

showcasing Napa Valleys farms and foragers.

Ingredient Traceability & Sustainability

Champion ingredient traceability and sustainability knowing exactly where each ingredient

especially key components is sourced.

Execution & Culinary Standards

Oversee daily execution to maintain consistency in flavor technique and presentation at

Michelin-caliber standards.

Front-of-House Collaboration

Partner with FOH managers on menu printing dining room standards floor plans and daily pre-service rallies. Review Menus each night for proper verbiage in case of seasonal garnish

change cleanliness and standard.

Holiday Menu Development

Collaborate with the Executive Chef on holiday menus including (but not limited to) :

July 4th Labor Day Thanksgiving Christmas New Years Valentines Day Mothers Day

and Fathers Day with corresponding Bar In-Room Dining (IRD) Home Little Ranchers and

Villa menus for each holiday.

Gavel Oversight

Ensure Gavel products meet brand standards daily and update seasonal items as needed.

As well as all items being out on time to standard.

In-Room Dining (IRD) Leadership

Maintain and update the IRD menu to property standards.

Take part in IRD line-ups review allergy updates and build team awareness.

Halehouse Culinary Standards

Ensure Halehouse menu items meet standards and are delivered by 12 : 00 PM daily.

Kitchen Operations & Financial Performance

Direct BOH operations including prep mise en place service flow and kitchen systems for

efficiency and excellence.

Manage food cost control waste reduction inventory vendor relationships and purchasing

balancing creativity with profitability.

Support P&L analysis forecasting CapEx and OS&E planning and maintain equipment and

compliance with health regulations.

Team Development & Culture

Recruit train and mentor a high-performing culinary team cultivating sous chefs CDPs

and cooks into future leaders.

Foster a kitchen culture rooted in excellence accountability and collaboration aligned with

Auberges ENRICH leadership values.

Lead daily tastings pre-service meetings and FOH education building trust and confidence

between kitchen and service teams.

Ensure strict adherence to allergy management protocols HACCP and food safety

standards.

Guest Experience & Brand Presence

Maintain an active leadership presence during service supporting FOH and engaging with

guests to share the culinary story.

Represent Bear and the broader Stanly Ranch culinary program at press features industry

events and collaborative dinners.

SPECIFIC JOB KNOWLEDGE SKILL AND ABILITY

The individual must possess the following knowledge skills and abilities to be able to explain and

demonstrate the ability to perform the essential functions of the job with or without reasonable

accommodation using some other combination of skills and abilities.

Culinary Expertise

Ability to step into any culinary station including the pastry line.

Knowledge of a wide range of cooking styles including European American and fusion

techniques.

Experience with wood-fire cooking.

Operational & Financial Acumen

Understanding of basic food cost and payroll cost control.

Overall knowledge of food & beverage operations and cost management.

General knowledge of accounting principles and ability to interpret financial reports.

Leadership & Team Management

Experience with discipline documentation processes in a union environment.

Experience interviewing hiring and onboarding both line-level and management positions.

Skilled in training and development; completion of train-the-trainer programs.

Administrative & Technology Skills

Proficiency with Google Suite and other computer-based tools.

Ability to follow instructions meet deadlines and minimize waste / spoilage.

Communication & Professionalism

Ability to read write speak and understand English fluently.

Strong problem-solving and decision-making skills in high-pressure environments.

Capable of quickly assessing and prioritizing tasks responding effectively to operational

challenges.

Must be self-motivated detail-oriented results-driven and able to project professionalism at

all times.

Guest & Department Focus

Consistently makes decisions in the best interest of guests and the department.

Annual Salary : 105K

Qualifications :

Required Qualifications

Manager ServSafe

• Three years Culinary experience in related settings;

Prior management experience in the field is preferred.

Additional Information :

About Auberge Collection

Auberge 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 innovative wellbeing and gracious yet unobtrusive service. With 30 one-of-a-kind hotels resorts and residences Auberge invites guests to create unforgettable stories in some of the worlds most desirable destinations.

For more information :

Connect with Auberge Collection on Instagram TikTok Facebook and LinkedIn @Auberge and #AlwaysAuberge

About Friedkin

Friedkin is a privately held family of global brands spanning automotive entertainment hospitality investments and sports.

Founded in 1969 and headquartered in Houston Texas the company is led by Chief Executive Dan Friedkin and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota 30WEST Accelerated Solutions Group AS Roma Ascent Automotive Group Auberge Collection Congaree Copilot Capital Diamond Creek Everton Football Club GSFSGroup Imperative Entertainment Legendary Expeditions NEON Northside Lexus Pursuit Sports The Friedkin Group International USAL and Westside Lexus.

For more information please visit

SRGA Resort LP is an Equal Opportunity Employer M / F / D / V. SRGA Resort LP 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 addition to federal law requirements SRGA Resort LP 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.

Remote Work : No

Employment Type : Full-time

Key Skills

Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT System Administration,ITI

Experience : years

Vacancy : 1