Job Description

Direct comprehensive banquet kitchen operations at Wildflower Farms while ensuring superior culinary execution and team leadership. Orchestrate seamless event delivery from conception to completion, maintaining our commitment to seasonal culinary excellence and exceptional guest experiences rooted in our agricultural heritage.

Banquet Operations & Event Execution

• Lead end-to-end banquet event execution with meticulous attention to seasonal ingredients and farm-inspired presentation standards
• Develop and manage comprehensive procurement strategies for all event requirements, prioritizing local partnerships while ensuring optimal ingredient quality, accurate quantities, and timely deliveries
• Create detailed production schedules and prep lists to maximize kitchen efficiency
• Direct daily prep kitchen operations through systematic production checklists while ensuring quality control measures

Kitchen Management & Standards

• Maintain food safety and sanitation protocols across all service areas
• Implement strategic food cost management systems to optimize quality while minimizing waste and supporting sustainable practices
• Conduct regular equipment inspections and coordinate preventive maintenance to ensure operational readiness
• Execute specialized dietary accommodation protocols

Leadership & Team Development

• Provide strategic coaching and mentorship to culinary team members while cultivating a high-performance, collaborative culture
• Resolve operational challenges swiftly to ensure uninterrupted service delivery
• Facilitate clear communication channels with all guests and team members

Culinary Innovation & Support

• Partner with the Culinary Director and Banquet Leadership on menu development and program enhancements
• Lead signature farm-based culinary experiences and agricultural educational programs that authentically reflect Wildflower Farms' identity
• Provide operational support during peak harvest seasons, farm events, and special agricultural celebrations
• Demonstrate adaptability to operational adjustments

Pay Range: $85,000/year - $95,000/year

Qualifications

• Minimum 2 years progressive experience as sous chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience
• Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred
• Availability to work flexible hours, including weekends and holidays, to meet operational demands

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.

Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku 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, Shinrin Yoku 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.