Chef de Cuisine at Madeline Hotel and Residences Auberge Resorts Collection

Town of Gardiner, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

95000.0

Posted On

28 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Innovation, Menu Development, Team Leadership, Operational Excellence, Food Safety, Budget Management, Sustainability Practices, Guest Experience, Training and Mentoring, Quality Control, Communication, Collaboration, Seasonal Offerings, Inventory Management, Culinary Techniques, Farm-to-Table Philosophy

Industry

Hospitality

Description

Company Description Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York’s Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand-alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever-changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well-curated potting shed, and the open-air Great Porch. Dining at Clay, the centerpiece restaurant, features source-origin cuisine that honors the region’s bounty. Thistle offers wild-crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world-class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World’s Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity. For more information: auberge.com/wildflower-farms Follow Wildflower Farms on Instagram @WildflowerAuberge Job Description Lead Clay restaurant's culinary operations at Wildflower Farms, where farm-fresh ingredients meet sophisticated dining excellence. As Chef de Cuisine, you'll craft memorable culinary experiences that celebrate our agricultural heritage while delivering refined hospitality. Your leadership will drive kitchen innovation, operational excellence, and team development in our premier dining destination. Menu Development & Culinary Innovation Collaborate with the Culinary Director to design and execute seasonal menus that showcase Wildflower Farms' harvest alongside premium ingredients, reflecting contemporary culinary trends while honoring our farm-to-table philosophy Collaborate with farm operations to maximize on-site ingredient utilization and develop signature dishes that tell our agricultural story Create dynamic seasonal offerings that adapt to harvest cycles, guest preferences, and dietary accommodations Lead menu tastings and refinements to ensure exceptional flavor profiles and visual presentation standards Kitchen Leadership & Operations Direct comprehensive kitchen operations including staff scheduling, food preparation workflows, inventory management, and adherence to all health and safety regulations Maintain rigorous quality control standards ensuring consistency in taste, presentation, and portion control across all menu items Develop and implement standard operating procedures in partnership with the Culinary Director, that optimize kitchen efficiency while maintaining Clay restaurant's elevated service standards Oversee daily mise en place, service execution, and post-service kitchen protocols Team Development & Training Recruit, train, and mentor culinary team members, fostering professional growth and culinary skill development Establish and maintain high-performance kitchen culture emphasizing teamwork, communication, and continuous improvement Conduct regular training sessions on culinary techniques and food safety protocols Provide ongoing coaching and performance feedback to ensure team excellence and career development Financial Management & Sustainability Monitor and control food costs, labor expenses, and kitchen waste through strategic procurement and efficient operational practices Implement cost-effective strategies that maintain quality standards while supporting restaurant profitability goals Collaborate with management on budget planning, vendor relationships, and inventory optimization Support sustainable practices that align with Wildflower Farms' environmental values and reduce operational waste Guest Experience & Collaboration Ensure exceptional dining experiences through consistent food quality, timely service, and attention to special dietary requirements Partner with front-of-house leadership to coordinate service flow and address guest feedback Support special events, private dining experiences, and farm-focused culinary programs Maintain open communication with guests and staff regarding menu offerings, ingredients, and culinary philosophy Pay Range: $85,000/year - $95,000/year Qualifications Minimum 3 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred Availability to work flexible hours, including weekends and holidays, to meet operational demands Additional Information 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 world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku 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, Shinrin Yoku 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.

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Responsibilities

Lead the culinary operations at Clay restaurant, focusing on menu development and kitchen leadership. Ensure exceptional dining experiences while fostering team development and maintaining operational excellence.