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 Solage, Auberge Resorts Collection
Solage, Auberge Resorts Collection, redefines “fun” in the heart of California wine country with 89 design-focused and environmentally conscious studios, each featuring complimentary cruiser bicycles for guests use and a 130-foot landmark swimming pool. A local favorite and destination for foodies, the resort is home to acclaimed signature restaurant Solbar, which offers a living menu that has no borders and is guided by the seasons. The award-winning Spa Solage offers 20,000 square feet of health and wellness with 14 treatment rooms, Bathhouse, state-of-the-art gym and a Yoga & Movement Studio with complimentary daily fitness classes.

Role Summary
The Chef De Cuisine will collaborate with the Executive Sous Chef to oversee the day-to-day operations of the culinary program at Solage.  The Chef de Cuisine will oversee creative culinary development, training, product ordering and team adherence to culinary standards as well administrative responsibilities.

Core Responsibilities
Please note that this is not an exhaustive list of all duties and responsibilities.  Within the Auberge family, our people always find new ways to look after the business, their guests, and their fellow team members.   Within this, the key responsibilities for this position are:

  • Work with the Executive Sous Chef and the Executive Chef in setting the direction of the day to day operations as well as developing and implementing creative culinary proposals, and maintaining the highest standards and efficiencies.

  • Assist with menu development and to maintain recipes, portion specifications, standard preparation procedures, and plating for all dishes and ensure that all cooks are following these standards.

  • Vary and develop menu items based on seasonal offerings and other needs/specifications.

  • Determine purchasing specifications and budgetary allotments for all menu items and kitchen and conference room inventories, keeping costs control in mind at all times; 

  • Order and receive product, working with our many vendors.

  • Coordinate training activities (tastings, trainings, line up meetings) for kitchen and front-of-house associates to meet service level standards.

  • Lead and cook by example and provide guidance to all team members, working side by side with the culinary team on a daily basis. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.

  • Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.

  • Make periodic and regular inspections to observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.

  • Maintain complete knowledge of and compliance with all company policies, service procedures, and standards - including Health Department regulations; always maintains excellent kitchen hygiene conditions.

  • Payroll:  Audit and authorize punches on a daily basis.  Collaborate with Executive Sous Chef and Chef to approve and manage time off requests.  Complete final payroll tasks in a timely fashion for an accurate processing of payroll.

  • Act as a team player, including taking on additional tasks to support colleagues and offering to help before being asked; give credit where credit is due. ENRICH

Required Qualifications

  • Full Time Management Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule.

  • Minimum 3-5 years experience as a Chef de Cuisine, Sous Chef or Executive Sous Chef.

  • Minimum 8-10 years culinary experience in established restaurants and/or catering companies.

  • Certificate or degree in Culinary Arts a plus.

  • Knowledge of food science – food pairing/nutritional value.

  • Knowledge of kitchen food safety.

  • Strong verbal communication skills. Bilingual Spanish a plus.

  • Strong math and computer skills; experience working with and an understanding of spreadsheets, word, scheduling, recipe conversions and portioning, inventory, P&L’s and budgeting.

  • Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept.

  • Proven ability to direct employees clearly and concisely while positively influencing employee behavior and performance.

  • Strong time management skills with strong attention to detail.

  • Highly developed planning and organizational skills; able to anticipate change, adjust responses accordingly, and initiate steps to maximize resources toward a common objective.

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. If you feel that our approach is aligned with your own passions and beliefs, we look forward to your application to speaking with you about becoming part of our family.


Solage is an Equal Opportunity Employer, M/F/D/V. Solage provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Solage complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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

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