Chef de Cuisine at Madeline Hotel and Residences Auberge Resorts Collection

Napa, California, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Feb, 26

Salary

105000.0

Posted On

11 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Menu Planning, Ingredient Traceability, Sustainability, Food Safety, Team Development, Leadership, Operational Acumen, Financial Acumen, Communication, Problem Solving, Decision Making, Training, Guest Experience, Collaboration, Creativity

Industry

Hospitality

Description

Company Description A private Napa Ranch cultivating the future of wellbeing. Stanly Ranch - a land that was established with legacy in mind and furthers its progression now with enlightened 21st century ideals. A vanguard in the movement toward holistic wellbeing, Stanly Ranch empowers an immersive agricultural experience intended to not only revitalize those lucky enough to visit, but to leave them transformed. Guests, owners, and locals alike will be captivated by an active and engaged private ranch lifestyle uniquely curated to nourish the mind, body, and soul through a rare connection to the land and its bounty. For more information: auberge.com/stanly-ranch Follow Stanly Ranch on Facebook and Instagram @StanlyRanchAuberge Job Description 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 Bear’s 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 Valley’s 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 Year’s, Valentine’s Day, Mother’s Day, and Father’s 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 Auberge’s 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 world’s most desirable destinations. For more information: auberge.com 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 www.friedkin.com 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 genetics. In 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.

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Responsibilities

The Chef de Cuisine oversees the culinary operations of multiple dining outlets, ensuring high standards of quality and creativity. This role involves menu planning, ingredient sourcing, and maintaining operational excellence while leading a high-performing culinary team.