Banquet Chef - Casino jobs in Nassau, NY

OUR COMPANY

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 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 Instagram, TikTok, Linkedin, Facebook, and Pinterest: @AubergeResorts and #AlwaysAuberge.

Our mission is to be the best-loved operator of one-of-a-kind luxury properties and experiences. Auberge is a family of intimate, one-of-a-kind hotels and resorts that define an approachable style of luxury in both product and service that resonates with the curious modern traveler. Passionately local, experience-led, romantic, and stylish, these hotels hum with a vibrancy that is both refined and relevant.

OUR PROPERTY

Blanketed with meadows of native flowers and wild woodlands, Wildflower Farms sways in rhythm with the seasons and the simple pleasures of life lived Upstate. Ensconced by fragrant fields of wild bergamot and mountain mint, the property’s 140 arcadian acres embody Hudson Valley ease. A slow-rippling river gently embraces free-standing cabins framing clear views of the mighty Shawangunk Ridge. Crisp air, bright skies, and the melodies of Mother Nature beckon stillness and contemplation, while forested footpaths and towering cliffs call to an adventurers’ spirit. Reconnect with yourself and nature at Wildflower Farms.

ROLE SUMMARY

Join our team as a Banquet Chef: and become one of the authors of our story. As part of the Wildflower Farms family, you will plan, organize and manage the work of our culinary team members as part of the preparation for banquets. Additionally, you will develop the banquet menu and then oversee the food preparation for all banquet and catering events, ensuring that the food produced is of the highest quality.

Core responsibilities include:

• Support the Executive Chef in leading the banquet kitchen team in the direct food preparation, production, and control of all food for banquets, as well as events and amenities.

• Set the example for the kitchen team by following Wildflower Farms / ARC standards at all times.

• Develop banquet recipes and create menus, amenities, weddings, and larger events, and oversee the execution of the banquet program.

• Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up-to-date pricing, and inventory control while focusing on cost control and revenue generation solutions to maximize profit.

• Identify product needs and requisition items needed to prepare the menus.

• Notify the Executive Chef in advance of any expected shortages and address purchase orders when required.

• Conduct and participate in pre-meal and weekly F&B meetings.

• Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences. Utilize guest notes to provide personalized experiences for all guests.

• Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food-related functions

• Ensure exceptional quality of all ingredients, preparation, and plating of food items.

• Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.

• Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.

• Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times.

Required

• Culinary Certificate or Degree

• Minimum of five years experience in a Chef de Cuisine or Executive Sous Chef role

• Ability to work a flexible schedule, including weekends and holidays, according to department needs

Desirable

Experience at a luxury hospitality property
Superior professional appearance and manner, good character to work on a fast-paced team

Personal Skills

Great communication skills
Confidence and ability to perform under pressure

PHYSICAL DEMANDS

Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds
Other Requirements

Appearance must be clean and professional with a cheerful and courteous demeanor at all times.
The position requires interactions with Guests as well as with members of staff and the management team.
Able to work on a flexible schedule, including weekends and holidays, according to departmental and operational needs.

OUR STORY

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, then please share with us why you want to become part of our collection.

Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC 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, Auberge Resorts LLC 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.