Position Executive Chef
Location Malliouhana, Anguilla
Reports to General Manager
Our Company & Our Property
Whether traveling on a ski trip to Aspen or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection. At Auberge, we offer the opportunity to create personal stories; tasting freshly picked tropical fruit in Cabo San Lucas, or horseback riding with a local cowboy in Costa Rica. People who know us choose to return for experiences that connect them to local cultures and which will be forever embedded in their soul.
Malliouhana in Anguilla sets the standard for modern day island glamour. This oceanfront resort sits atop a bluff that rolls down to pristine white sands and azure-blue sea. Guests come to lounge amidst the privacy of Turtle Cove, stroll mile-long Meads Bay Beach, or take in Anguilla’s rich culinary scene.
Role Summary
Join our team as Executive Chef at Malliouhana in Anguilla, British West Indies. As part of the Auberge family, you will immediately become part of an active community of culinary artists who pride themselves on their reputation for expertise and attention to detail. You will be 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:
Support the definition of the hotel’s Food & Beverage concept
Manage menu preparation in line with the stated F&B objectives
Seek out local, regional and national supplier relationships for the hotel.
Manage the presentation of food products to ensure the highest standards of quality at all times. Monitor and check guest satisfaction.
Adapt food offerings to specific dietary preferences and requirements of our patrons as needed.
Direct and coordinate the daily activities of all the hotel’s kitchens and team
Coach and guide new members of the team, putting in place proper new hire orientation training and ongoing training and development for team members.
Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.
Ensure we maintain a safe working environment.
Attend guest and official functions as a representative of the executive team.
Be a face for Auberge culinary expertise, creating powerful positive impressions.
Deliver and exceed the expectations of a sophisticated 21st-century luxury consumer.
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.
We try to be emotionally consistent, even-tempered and calm in challenging situations. We are open and approachable, empathetic and culturally sensitive. We coach our people and take responsibility for developing their performance. And we act with personal professionalism and integrity at all times
If you feel that our approach is aligned with your own beliefs, then talk to us about becoming part of our family.
Department: Food & Beverage
This is a management position
This is a management positions position
