OUR COMPANY

Auberge Resorts 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 and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, 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 Instagram, TikTok, Linkedin, Facebook and Pinterest: @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.

OUR PROPERTY
Bowie House, Auberge Resorts is an imaginative and bold new urban retreat that draws visitors to a place whose history is built on tales of frontier valor and adventure. An exciting gathering space for locals and visitors alike, the four-story, 106-room boutique hotel will feature 88 rooms and 18 suites, including a 2,250 square foot signature suite. Luxurious spaces weave together details from Western culture and style like boot jacks and hat racks with contemporary furnishings, lighting and artwork creating feelings of welcome and warmth.

A social hub for locals and visitors, Bowie House offers numerous spaces for visitors to enjoy the conviviality and camaraderie that have distinguished the location for so many years. Visitors can sip cocktails in the library lounge, visit the signature restaurant with views of the enchanting outdoor terraces or relax in cabanas on the second story outdoor infinity pool overlooking a peaceful garden oasis.

ROLE SUMMARY
Join our team as a Banquet Chef and become one of the authors of our story. The Banquet Chef will serve the needs of the business, our guests, and our colleagues by assisting and supporting the Culinary Leadership team operationally, providing leadership, and management of line colleagues.

Plan, prepare, set up in all areas of food production for menu items. Maintain cleanliness and organization of food production, store and line area.

Ensure the highest order of cleanliness of food quality execution in the Banquet kitchen area to Auberge's standards.

Must be able to effectively communicate with all levels of team members as well as our events clients. :

KEY RESPONSIBILITIES

• Support the Culinary Leadership team 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

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

Check production processing; braising, marinating or stock, finishing it

Check quality and quantity of prepared produce and protein for dinner service

Inspect maintaining cleanliness and organization of all workstation

Report to a chef on duty if there is any BOH member issues or absence

Assist line cooks for production and setting up for the service

Finishing ordering guide for daily order; protein, produce and daily

Print out special item and 86 note

Walk through line set up 30 minutes before service; restaurant, pool, to-go, IRD

Line up with FOH 15 minutes before dinner service

Check dish area’s cleanliness and sanitation

Make sure mark prep list for next day

Check the inventory usage sheet. Make adjustments on the prep sheet

Organize protein and produce walk-in

Closing processing check out

Kitchen floor: swipe, mop, dry

Kitchen line: soap and dry on surface/ wipe inside of low-boy, stove, oven, walls and top shelve of stove/ cover or wrap all the containers including bottle

Dish area: sweep, mop, dry/clean dish machine/ empty and wash garbage bins

REQUIRED QUALIFICATIONS

Minimum of 5 years experience as a line cook in fine dining restaurant

Be able to communicate effectively with co-workers and management team.

Must be work clean, organized, delegate, strong work ethic and sense of urgency.

Maintain calm during busy periods & guests with high expectations.

Must be able to work a flexible work schedule as well as holidays.

Culinary Certificate or Degree

PREFERRED QUALIFICATIONS

• Familiarity with the Spanish language.

OUR STORY
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 share with us why you want to become part of our collection.