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Executive Sous Chef

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Santa Fe, New Mexico, United States Auberge Resorts Full time

About the Role:

Auberge Resorts Collection is seeking an experienced Executive Sous Chef to join our culinary team at Bishop's Lodge. As a key member of our kitchen team, you will assist the Executive Chef in leading the culinary operations and ensuring exceptional quality in all food preparation and presentation.

Key Responsibilities:

  • Assist the Executive Chef in day-to-day kitchen operations, including menu planning, inventory management, and staff supervision.
  • Develop and implement new recipes and menus for all amenities, weddings, and larger events.
  • Support the Executive Chef in leading the kitchen team in food preparation, production, and control for all meal periods and events.
  • Prepare and assist the kitchen team for all meal periods and events, ensuring exceptional quality in all ingredients, preparation, and plating of food items.
  • 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, and purchasing decisions.
  • 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.
  • Conduct and participate in pre-meal and weekly F&B meetings.
  • Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences.
  • Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance.

Requirements:

  • Culinary Certificate or Degree
  • 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