Executive Sous Chef at Auberge Collection

Santa Fe, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

0.0

Posted On

14 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Culinary Leadership, Food Safety, Menu Execution, Staff Training, Inventory Management, Portion Control, Banquet Operations, Quality Control, FIFO Practices, Team Supervision, Guest Relations

Industry

Hospitality

Description

Company Description About Bishop’s Lodge, Auberge Collection A legendary landmark re-imagined, Bishop’s Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in Santa Fe, New Mexico. Set on 317 secluded acres bordering Santa Fe National Forest and just minutes from downtown, the 98-room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort’s signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. For more information: auberge.com/bishops-lodge/ Follow Bishop’s Lodge, Auberge Resorts Collection on Facebook and Instagram @BishopsLodgeAuberge Job Description The Executive Sous Chef supports the Executive Chef in the daily operation of the kitchen, helping ensure exceptional food quality, consistency, and service. This role assists in leading the culinary team, maintaining kitchen standards, and delivering memorable dining experiences that reflect the luxury hospitality and culinary excellence of Bishop's Lodge. The Sous Chef works alongside the kitchen team during service, supports training and development, and helps maintain a clean, organized, and efficient kitchen while upholding the highest standards of food safety and guest satisfaction. Key Responsibilities Kitchen Operations Assist in the daily operation of the kitchen and support all meal periods as needed. Ensure recipes, portioning, and plating standards are followed consistently. Prepare and oversee the production of high-quality food in a timely manner. Help maintain an organized, clean, and efficient kitchen environment. Support banquet, in-room dining, and restaurant operations as business demands. Team Support Supervise and support line cooks and prep cooks during daily operations. Provide coaching, guidance, and hands-on training to culinary team members. Foster a positive, respectful, and team-oriented work environment. Assist with onboarding and training new culinary employees. Food Quality & Safety Maintain the highest standards of food quality, presentation, and consistency. Ensure compliance with all health, sanitation, and food safety regulations. Monitor product freshness, proper storage, and rotation using FIFO practices. Help minimize food waste and maintain portion control. Inventory & Organization Assist with inventory, ordering, and receiving products as assigned. Ensure kitchen equipment is properly maintained and any repair needs are reported promptly. Help maintain accurate storage and organization of food and supplies. Guest Experience Work closely with front-of-house teams to ensure smooth and efficient service. Respond professionally to guest requests and feedback when needed. Support special events and functions by ensuring timely and consistent food execution. Qualifications Previous culinary experience in a hotel, resort, or high-volume restaurant preferred. Prior supervisory or lead cook experience is preferred but not required. Strong knowledge of food preparation techniques, kitchen operations, and food safety standards. Ability to work in a fast-paced environment while maintaining attention to detail. Flexible schedule, including evenings, weekends, and holidays. Culinary degree or formal training is a plus but not required. 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 Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment 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, Juniper Bishops Employment 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. Job Type: Management

Responsibilities

Supports the Executive Chef in daily kitchen operations to ensure exceptional food quality, consistency, and service. Leads the culinary team through coaching and training while maintaining strict food safety and sanitation standards.