Chef de Cuisine na Auberge Resorts

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

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

Required Qualifications
● Manager ServSafe
● Three years Culinary experience in related settings;
● Prior management experience in the field is preferred.

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.