Our Company & Our Property

Whether traveling on a ski trip to Aspen or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection.  At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked tropical fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.

Mattei’s Tavern - A Central Coast legend reborn

From its earliest incarnation, in 1886 as a popular stagecoach stop during California’s Gold Rush, to its years as a surreptitious hangout through Prohibition, The Inn at Mattei’s Tavern has long held a fabled place in Central Coast lore. Revered and raucously enjoyed for generations, the beloved landmark opens a new chapter in 2021 as the definitive luxury destination in the Santa Ynez Valley.

Role Summary

Become one of the authors of our story.  Join our team as Executive Chef at the Mattei's Tavern in Los Olivos, situated in the heart of the Santa Ynez wine country.  As part of the Auberge family, you will immediately become part of an active community of culinary artists who pride themselves on their reputation for expertise and attention to detail.  You will be responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings, and for establishing our name in the Santa Ynez marketplace.  Ideal candidates are creative, product-driven leaders with a passion for working with local farmers and sourcing locally.

Core Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done  Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates. Within this, the key responsibilities for this position are:

Planning and Organizing

  • Participate in the preparation and implementation of the hotel’s strategic plan.

  • Plan the yearly food revenue and profit target.

Operations and Product Quality

  • Support the definition of the hotel’s Food & Beverage concept

  • Manage menu preparation and pricing in line with the stated F&B objectives

  • Seek out and establish local, regional and national supplier relationships for the hotel.

  • Manage the preparation and presentation of food products to ensure the highest standards of quality at all times.  Monitor and check guest satisfaction.

  • Adhere to religious beliefs in the preparation and services of all food on premises.

  • Adapt all food offerings to specific dietary preferences and requirements of our patrons as needed.

Departmental Leadership

  • Ensure that the Kitchen brigade are aware of hotel F&B strategy and that their products meet these requirements

  • Direct and coordinate the daily activities of all the hotel’s kitchens and team

  • Coach and guide new members of the team, putting in place proper new hire orientation training and ongoing training and development for team members.

  • Liaise with T&C overall employee matters including recruitment and interviewing.

  • Control payroll and business expenses of the department.

  • Support and facilitate staff participation in competitions.

  • Support and release staff for Task Force Missions required to support the opening of new Auberge properties, and other special events catered by Auberge.

Health, Hygiene & Safety

  • Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.

  • Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

  • Ensure all work areas in the kitchen are kept tidy and clean.

  • Ensure we maintain a safe working environment.

Marketing & Guest Relations

  • Attend guest and official functions as a representative of the executive team.

  • Be a face for Auberge culinary expertise, creating powerful positive impressions.

  • Deliver and exceed the expectations of a sophisticated 21st-century luxury consumer.

Required Qualifications

  • A creative, passionate and product focused chef with a minimum of 3-5 years of kitchen leadership experience in highly acclaimed restaurants or 5-star / deluxe hotel operations with the knowledge and passion for sourcing locally and mentoring teams.

  • High school or Culinary Certificate or Degree by an accredited culinary agency preferred.

  • Serve Safe Certification.

What Else?

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.

We try to be emotionally consistent, even-tempered and calm in challenging situations.  We are open and approachable, empathetic and culturally sensitive. We coach our people and take responsibility for developing their performance.  And we act with personal professionalism and integrity at all times

If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.


 

Department: Culinary
This is a management position
This is a management position

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