Wildflower Farms, Auberge Collection
Company Description
Sprung from the site of a fallow tree nursery, Wildflower Farms, Auberge Collection is a 140-acre retreat in New York’s Hudson Valley, just 90 minutes from New York City. Rooted in meaningful encounters with nature, the property sways with the seasons, surrounded by meadows of native flowers and woodlands. Anchored by its namesake farm with orchards, heirloom gardens, and animals, the retreat offers immersive seasonal experiences like foraging walks, cooking workshops, and healing sessions. A three-mile walking trail links 65 stand‑alone cabins, cottages, and suites with the Movement Studio and Maplehouse, a lofty barn home to a dynamic cooking school. Accommodations are immersed in the ever‑changing landscape, offering a deep sense of place. Guests are welcomed at The Shop, reminiscent of a well‑curated potting shed, and the open‑air Great Porch. Dining at Clay, the centerpiece restaurant, features source‑origin cuisine that honors the region’s bounty. Thistle offers wild‑crafted wellbeing that evolves with the seasons. The property also provides access to neighboring Mohonk Preserve, where wooded trails and cliffs invite world‑class hiking, biking, and climbing. Named the Number 1 Hotel in New York State by Travel + Leisure for the 2025 World’s Best Awards and recognized with a One Key distinction from the inaugural Michelin Guide, Wildflower Farms is a basecamp for adventure, craft, and curiosity.
Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.
Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and address any issues or discrepancies promptly.
Pay range: $65,000/year – $70,000/year
Qualifications
Culinary Certificate or Degree Preferred.
Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
Ability to work a flexible schedule, including weekends and holidays, according to department needs.
Experience at a luxury hospitality property.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
EEO Statement Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku 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, Shinrin Yoku 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.
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Job Description Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.
Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and address any issues or discrepancies promptly.
Pay range: $65,000/year – $70,000/year
Qualifications
Culinary Certificate or Degree Preferred.
Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
Ability to work a flexible schedule, including weekends and holidays, according to department needs.
Experience at a luxury hospitality property.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
EEO Statement Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku 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, Shinrin Yoku 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.
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