Culinary Experiences Chef

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. 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.

The Experiences Chef leads Wildflower Farms' culinary programming — teaching hands-on classes, hosting daily culinary activations, and working across the property and farm to bring seasonal, farm-driven storytelling to life for guests. This role blends culinary expertise with guest-facing hospitality, ensuring every class and activation reflects Wildflower Farms' Soul of the Place.

Class Instruction

Programming & Activation Development

- Activate seasonal culinary classes, refreshing offerings in line with harvest cycles and property programming.
- Partner with the Experiences team to develop new activation concepts.
- Work directly with the Head Farmer to identify and incorporate farm goods into classes and activations, ensuring culinary programming reflects what's actually in season on property.
- Identify and develop relationships with local purveyors (e.g., a regional cacao partner) to bring authentic, regionally-sourced ingredients and storytelling into programming.

Amenities & Personalization

- Drive personalization and surprise-and-delight moments — partnering with the Culinary team on VIP amenities, special occasion touches, and other guest personalization opportunities, within reason.
- Support amenities that promote or tie back to Experiences programming (e.g., seasonal welcome touches, culinary-themed guest moments).

Budget & Ordering

- Manage ingredient ordering and ensure all classes/activations are properly stocked.
- Forecast and manage ingredient costs as part of the department's overall budget.

Pay Rate: $70,000 + Commission

Responsibilities

Lead a culinary-minded class 5x/week; Host a complimentary culinary activation 5x/week.; Support group and private experience requests, including custom menu/format input as needed.; Teaching and hosting scheduled public classes and daily activations; Prep and sourcing for classes and activations; Administrative support, including ordering, guest communication, and scheduling

Requirements

Sous Chef-level experience (or equivalent), with a background in high-end restaurants or luxury hospitality properties.; Guest-facing teaching or instructional experience a plus.; Farm or farm-to-table kitchen experience also considered.; Existing relationships with (or demonstrated ability to develop) local purveyors a plus.; Strong communication and organizational skills, ability to collaborate across Experiences, Culinary, and Farm teams.; Ability to work a flexible schedule, including evenings, weekends, and holidays.