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Four Seasons Logo Four Seasons · Gastronomy

Executive Chef of Auro Restaurant

United States of America, Calistoga 165000.00 - 180000.00 USD / Year · Job Posted February 21, 2026
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Job Description

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.

Job Responsibility

  • Creating, developing, and implementing creative menus
  • Provide leadership for the Auro Culinary Department
  • Control of labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control
  • Assist with the development of standardized recipes for all menu items
  • Ensures that all food products prepared meet the established specifications and standards
  • Ensures proper levels food product/items are prepared based on forecasted needs
  • Assigns tasks effectively for the efficient use of allocated labor
  • Maintains control systems which will assure quality and portion consistency
  • Recommends measures to improve production/service methods, equipment performance, scheduling, quality control
  • 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
  • Prepares annual budget and makes recommendations for Department
  • Facilitates all health, safety, sanitary rules, regulations and standards
  • Attends all meetings and /or trainings sessions as required
  • Recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons
  • 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

Requirements

  • High school education, cooking school or culinary institute education preferred
  • 5+ years prior management experience in a Michelin-caliber restaurant, hotel, or resort setting
  • Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
  • 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
  • Must already be legally permitted to work in the United States

Nice to have

  • Previous Michelin‑level experience
  • Established knowledge or relationships within the Bay Area

What we offer

  • 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
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