What are the responsibilities and job description for the Chef de Cuisine position at The Inn at Mattei's Tavern?
Our Company & Our Property :
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, and residences. 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 spas and gracious yet unobtrusive service. With 21 one-of-a-kind hotels and resorts and 7 in the announced pipeline, 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 Linked In, Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.
Our mission is to be the best-loved manager 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.
A Central Coast legend reborn. From its earliest incarnation in 1886 as a popular stagecoach stop during California’s Gold Rush, to its years as a surreptitious hangout through Prohibition, The Inn at Mattei’s Tavern has long held a fabled place in Central Coast lore. Revered and raucously enjoyed for generations, the beloved landmark opens a new chapter in 2022 as the definitive luxury destination in the Santa Ynez Valley.
Role Summary:
The Chef de Cuisine reports directly to the Executive Chef and is responsible for serving the needs of the business, our guests, and our colleagues by assisting the Executive Chef in providing outstanding culinary experiences. Join our team and become one of the authors of our story.
Responsibilities:
Assist the Executive Chef in the day to day operations of the kitchen.
Assist in developing recipes and create menus for all amenities, weddings, and larger events
Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities.
Prepare and assist the kitchen team for all meal periods and events while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered.
Support the Executive Chef in training and developing the team in their culinary skills.
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.
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.
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 and manage the sanitation practices of those in your department.
Required Qualifications:
Must have a minimum of three years’ experience in a luxury or fine dining setting
Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
Experience in maintaining state and federal health and safety regulations
Ability to work a flexible schedule, including weekends and holidays, according to department needs
Professional appearance and manner, good character to work with a fast-paced team.
Ability to work a flexible schedule, including weekends and holidays, according to department needs
Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 35 pounds
Preferred Qualifications:
Culinary Certificate or Degree
Bilingual in English and Spanish
Prior experience in luxury resort setting
Starting at $95,000 / Year, DOE
What Else?:
At Auberge, we are passionate about our mission to be the best-loved manager 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.
The Inn at Mattei’s Tavern is an Equal Opportunity Employer, M/F/D/V. The Inn at Mattei’s Tavern 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 Inn at Mattei’s Tavern 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.
Salary : $95,000 - $0
