Job description

Join our team as a Sous Chef and become one of the authors of our story. As part of the Auberge family, you will be responsible for assisting culinary leadership operationally, providing leadership and management of line colleagues.

Core Responsibilities

• Support the Executive Chef in leading the kitchen team in the direct food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities
• Set the example for the Kitchen team by following Wildflower Farms / ARC standards at all times
• Develop recipes and create menus, amenities, weddings, larger events, and oversee the execution of the Bread program.
• Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit.
• Identify product needs and requisition items needed to prepare the menus.
• Notify the Executive Chef in advance of any expected shortages and address purchase orders when required.
• Conduct and participate in pre-meal and weekly F&B meetings.
• Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences. Utilize guest notes to provide personalized experiences for all guests.
• 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
• 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
• Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times

Experience, Skills and Knowledge

Required

• Culinary Certificate or Degree
• 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

Desirable

• Experience at a luxury hospitality property
• Superior professional appearance and manner, good character to work on a fast-paced team

Personal Skills:

• Great communication skills
• 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

Other Requirements

Appearance must be clean and professional with a cheerful and courteous demeanor at all times.
Position requires interactions with Guests and well as with members of staff and the management team.
Able to work on a flexible schedule, including weekends and holidays, according to departmental and operational needs.

What Else?

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 talk to us about becoming part of our family.

Wildflower Farms is an Equal Opportunity Employer, M/F/D/V. Wildflower Farms 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, the Wildflower Farms 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.

Job Type: Full-time

Pay: $60,000.00 - $63,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Food provided
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Physical setting:

• Fine dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Every weekend
• Holidays
• Weekend availability

Ability to commute/relocate:

• Gardiner, NY 12525: Reliably commute or planning to relocate before starting work (Required)

Education:

• Associate (Preferred)

Experience:

• Culinary experience: 2 years (Required)
• Cooking: 2 years (Required)
• Fine dining: 1 year (Preferred)
• Hospitality: 1 year (Preferred)

Language:

• English (Required)

License/Certification:

• ServSafe (Preferred)

Work Location: One location

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