Executive Sous Chef

Company Description

Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. Guests can explore our vibrant culture of discovery and expression through nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering.

Job Description

Join our team and help write the culinary story of Bishop's Lodge.

DUTIES AND RESPONSIBILITIES

• Assist the Executive Chef in the day to day operations of the kitchen. 
• Develop recipes and create menus for all amenities, weddings, and larger events
• Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, banquets, events, and amenities.
• Prepare and assist the kitchen team for all meal periods and events while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered.
• 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, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit.
• 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.  Utilize guest notes to provide personalized experiences for all guests.
• 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 and manage the sanitation practices of those in your department.

Qualifications

Required

• Culinary Certificate or Degree
• Must have a 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

Additional Information

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.

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.