Our Company & Our Property 
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 19 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 Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.

About Malliouhana, Auberge Resorts Collection
Malliouhana, on the Caribbean Island of Anguilla, has been part of Auberge Resorts Collection since November 2014. The legendary winter destination for the jet-set crowd is known for its iconic location high over Meads Bay and Turtle Cove and sweeping 360-degree views of the Caribbean. 63 rooms and suites blend the warmth and gracious hospitality of the Caribbean with stylish spaces that create a sense of togetherness. A toes-in-the-sand restaurant, Leon’s at Meads Bay, joins Celeste and Bar Soleil overlooking white-sand beaches, along with the iconic two-tiered infinity swimming pool and new Spa at Malliouhana. 

Role Summary
Join our team as Executive Chef at Malliouhana and become one of the authors of our story.  You will have responsibility for implementing the culinary strategy of the hotel. Reporting to the Director of Operations, this role is responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings.  

Core Responsibilities
The key responsibilities for this position are:

Planning & Organizing
To participate in preparation and implementation of the hotel's strategic plan
To plan the yearly food revenue and profit target
To work with the hotel management over all aspects of kitchen reinvestment

Operations & Product Quality
Analyse local market needs and trends, and then lead the definition of the hotel's overall Food & Beverage offering
Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
Develop new menus and food items to meet the taste and dining requirements of the guests
Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and service of all food on premises
Manage the preparation and presentation of food products to ensure quality at all times
Monitor and check guest satisfaction
Implement procedures to minimize wastage and over-production
Ensure standards of presentation and preparation of food items meet hotel & brand standards
Fully support and release staff for Task Force Missions required to support the opening of new Auberge Resorts Collection properties, and other special events catered by Auberge Resorts Collection 

Departmental Leadership
Ensure the kitchen professionals are fully 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
Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members
Liaise with Talent & Culture over all employee matters including recruitment and interviewing 
Control payroll and business expenses of the department
Manage relationships and contracts with suppliers
Support and facilitate team member participation in local, national and international competitions 

Health, Hygiene and Safety
Maintain the highest standards of Food Hygiene according to HACCP rules & practices and HH&S policy. 
Perform other duties, as directed, developed or assigned

Skills and Abilities
Has a curious mind, is a strong multi-tasker who finds opportunities and creates solutions
“Rolls-up their sleeves” to get it done and inspires others with their vision and acumen
Aptitude to demonstrate our ENRICH values in a humble and honest way.  Holds self and others accountable for living our ENRICH values and delivering our brand promise
Collaborative and has strong interpersonal and influencing skills
Excellent written, oral, and interpersonal English communication skills; computer literate
Strong organizational skills
Keen eye for detail and luxury
Positive, honest, and energetic work ethic; carries a reputation for the highest level of personal & professional integrity
Ability to coach and mentor at all levels

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.

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.  

The successful candidate will have a passion for the Caribbean, leading and developing local teams, delivering high quality service and product, and a drive to be the best.  A key component of this role is the ability to connect with, lead, and inspire the local talent of Anguilla.

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 positions position

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