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 • Maintain an active leadership presence during service, supporting FOH and engaging with guests to share the culinary story. • Represent Bear and the broader Stanly Ranch culinary program at press features, industry events, and collaborative dinners. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate the ability to perform the essential functions of the job with or without reasonable accommodation, using some other combination of skills and abilities. Culinary Expertise • Ability to step into any culinary station, including the pastry line. • Knowledge of a wide range of cooking styles, including European, American, and fusion techniques. • Experience with wood-fire cooking. Operational & Financial Acumen • Understanding of basic food cost and payroll cost control. • Overall knowledge of food & beverage operations and cost management. • General knowledge of accounting principles and ability to interpret financial reports. Leadership & Team Management • Experience with discipline documentation processes in a union environment. • Experience interviewing, hiring, and onboarding both line-level and management positions. • Skilled in training and development; completion of train-the-trainer programs. Administrative & Technology Skills • Proficiency with Google Suite and other computer-based tools. • Ability to follow instructions, meet deadlines, and minimize waste/spoilage. Communication & Professionalism • Ability to read, write, speak, and understand English fluently. • Strong problem-solving and decision-making skills in high-pressure environments. • Capable of quickly assessing and prioritizing tasks, responding effectively to operational challenges. • Must be self-motivated, detail-oriented, results-driven, and able to project professionalism at all times. Guest & Department Focus • Consistently makes decisions in the best interest of guests and the department. Annual Salary: 105K Qualifications Required Qualifications • Manager ServSafe • Three years Culinary experience in related settings; • Prior management experience in the field is preferred.