Executive Chef of Auro Restaurant

About:

Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing

experience:

s for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest

experience:

s is through a world-class employee

experience:

and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime.

It comes from our belief that life is richer when we truly connect to the people and the world around us.

About:

the location: Welcome to wine country luxury. In the food and wine capital of North America, Four Seasons welcomes you to a one-of-a-kind wine country resort set within a world-class vineyard. Discover innovative and seasonal cuisine at Michelin-starred Auro, holistic spa rituals at Spa Talisa and thoughtfully personalized Four Seasons service.

Raise a glass to all the best in life as you soak in magnificent views of Napa Valley from this Forbes Travel Guide Five-Star resort.

About:

the Role: The Four Seasons Resort and Residences is seeking a talented Executive Chef to lead our fine‑dining, 1‑Star Michelin restaurant, Auro. This is a Department Head–level position and is eligible for an annual incentive. The Executive Chef will report directly to the Director of Food and Beverage and will oversee the main restaurant’s full culinary operation.

If you are passionate

about:

the restaurant industry and have previous Michelin‑level

experience:

, we would love to hear from you. The Executive Chef will guide the kitchen team, develop innovative menus, and craft memorable culinary

experience:

s for both locals and visiting guests. The ideal candidate is creative, employee‑focused, and deeply passionate

about:

food. Individuals with previous industry

experience:

—especially those with established knowledge or relationships within the Bay Area—are strongly encouraged to apply.

What You:

Will Do: The Executive Chef of Auro is responsible for creating, developing, and implementing creative menus. They will provide leadership for the Auro Culinary Department by establishing plans of character, integrity, and quality which will result in the long-range continued growth and profitability of the department.

The Executive Chef of Auro demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Executive Chef of Auro is accountable for the quality and consistency of all products produced and served including the efficiencies, consistency, and costs.

• Responsible for control of labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
• Demonstrates a hands-on approach to all products produced and insuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items.
• Ensures that recipes are accurate and updated as needed.
• Ensures that all food products prepared meet the established specifications and standards.
• Ensures proper levels food product/items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.

With a “Hands-on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. Seeks to maintain knowledge of industry trends in the world of culinary.

• Maintains control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations.
• Communicates variances from standards to all staff, including manager and Executive Committee.
• Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs.
• Ensures that all equipment is handled safely and with reasonable care.
• Prepares annual budget and makes recommendations for Department.
• Facilitates all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly.

Attends all meetings and /or trainings sessions as required. Dynamic and highly visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal relationships.

• Collaborate with Auro Restaurant Manager and the Director of Food and Beverage, on key decisions pertaining to Auro operations.
• Maintain Forbes and Michelin standards for Culinary Team and Front of House staff.

Partner closely with the Front of House Management to ensure communication, alignment, and consistency between Front of House and Back of House. To perform this job successfully, an individual must be able to perform each job duty satisfactorily. Fully competent in all aspects of the kitchen. Ability to define a problem, collects data, establish facts and forms conclusions.

Ability to understand complex instructions and material. Ability to mentally process abstract ideas while delivering results. Ability to be present at work for assigned schedule including, nights, weekends, holidays and extended hours when required. Ability to handle multiple tasks and works well in environment with time constraints.

Essential Competencies: Critical thinking - Evaluates arguments or propositions; makes judgments that seek constructive resolution in the interests of the operations. Able to make responsible decisions with ownership and accountability. Results oriented - Organizes and carry out courses of action to manage likely situations.

Makes things happen and achieves practical results. Makes sacrifices and works well for big returns. Problem solving - Recognizes challenges and suggests resolutions with a plan of action.

• Manages progress and revises plan as needed.

Setting goals and measuring performance - Understands work

requirements:

and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwanted costs. As the task evolves monitors and measures the accumulating effects of the situation. Uses performance measures to improve work processes. Managing Human Resources - Assesses knowledge and

skills:

and distributes work accordingly, evaluates performance and provides comments with constructive feedback.

• Assesses needs and obtains training resources for workplace learning activities.

Career counseling - Mentors subordinates so they achieve realistic personal job growth. This includes the planning of activities to help place subordinates in appropriate positions. Utilizes the “Hands-On” approach with one-on-one coaching to achieve obtainable results. Exercises leadership - Communicates thoughts, feelings and ideas in a professional manner.

Encourages, trains and coaches others to maintain high standards by leading by example and demonstrating a team approach. Uses an appropriate leadership style for different situations.

• Establishes credibility through competency and integrity.

What You:

Bring:

Education:

High school

education:

, cooking school or culinary institute

education:

preferred.

Experience:

5+ years prior management

experience:

in a Michelin-caliber restaurant, hotel, or resort setting

Skills:

and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other food & beverage computer systems.

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, decimals and work with mathematical such as probability and inference. Strong interpersonal and communication

skills:

and the ability to be a team collaborator. Strong problem-solving

skills:

, ability to handle difficult situations. Collaborative, calm under pressure, and committed to high standards of kitchen professionalism Ability to multi-task in a high volume and demanding environment. Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language.

Visa

Requirements:

Must already be legally permitted to work in the United States. Applicants without valid work authorization for the United States will not be considered.

What We:

Offer: Salary Range: $165,000 - 180,000 (based on

experience:

) Cigna Medical and Dental Benefit Options after 30 days of employment 401k Retirement 8 weeks of new parental leave pay after 1 year of employment Competitive Salary, wages, and a comprehensive

benefits:

package Excellent Training and Development opportunities Complimentary and discounted accommodation at other Four Seasons Hotels and Resorts Complimentary Employee Meals Schedule & Hours: Full-time availability Flexible for early morning, mid-day, and evening shifts to support 24/7 operational business needs To apply, please click on the “APPLY” button and create an account.

There will be a short questionnaire for you to complete and a section for you to attach your Resume/CV and Cover Letter. Please attach your Resume/CV in PDF or Word format. Applications/Resumes will only be accepted on this website. Please do not email your information. Thank you for your understanding.

Learn more

about:

what it is like to work at Four Seasons, visit us: http://jobs.fourseasons.com/ https://www.linkedin.com/company/four-seasons-hotels-and-resorts https://www.instagram.com/trussnapavalley/ https://www.instagram.com/auronapavalley/ https://www.instagram.com/fsnapavalley/ If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact our People + Culture Office at jobs.napavalley@fourseasons.com.

Four Seasons is an Equal

Opportunity:

, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf Dedicated to perfecting the travel

experience:

through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the

opportunity:

to build a life-long career with global potential and a real sense of pride in work well done.