Chef de Cuisine

## Company Description 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](https://auberge.com/stanly-ranch/) Follow Stanly Ranch on[Facebook](https://m.facebook.com/stanlyranchauberge/) and[Instagram](https://www.instagram.com/stanlyranchauberge/?hl=en) @StanlyRanchAuberge ## Job Description 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** ●…