Executive Chef

The Executive Chef directs all culinary operations across this Napa Valley, California ultra-luxury resort's diverse portfolio, including a signature elevated-dining restaurant, multiple casual concepts, full-scale banquets, and customized guest amenities. They ensure the highest luxury standards of food quality, creativity, and financial profitability across all properties and venues.

• an Elevated-Dining Restaurant: Curate high-end, innovative menus that serve as the resort's premier culinary destination.
• a Diner-Type Restaurant: Oversee a high-volume, casual concept focused on classic comfort food executed with premium ingredients.
• a Daytime & Pool Bar: Manage the seamless execution of breakfast, lunch, and vibrant pool-side beverage and dining options.
• Banquets & Catering: Drive high-volume operations for luxury weddings, corporate events, and bespoke private parties.
• In-Room Dining & Amenities: Deliver 24/7 premium room service and curate exclusive VIP arrival amenities.
• Market Provisions: Select and stock high-quality grab-and-go items, local artisan goods, and specialty retail foods.  

• Concept & Menu Development: Design distinct menus for each outlet to match their individual brand, price point, and target audience.
• Staffing & Leadership: Recruit, schedule, train, and mentor a large culinary team across multiple separate kitchens and service shifts.
• Financial Performance: Manage total food, labor, and supplies costs, control waste, and optimize purchasing power across all venues.
• Sourcing & Supplier Relations: Establish relationships with premium local farms, artisan vendors, and high-volume distributors.
• Sanitation & Safety: Enforce strict health department regulations, HACCP workflows, and rigorous deep-cleaning schedules.  

• Experience: 15+ years of culinary leadership, including multi-outlet or complex resort management.
• Scale Capability: Proven history managing a culinary team of 50+ members and budgets exceeding $15M+ annually.
• Education: Degree in Culinary Arts, Hospitality Management, or CEC (Certified Executive Chef) designation required.
• Certifications: Current ServSafe Manager, Food Protection, and HACCP certifications.
• Systems: Proficiency with modern kitchen tech, inventory software (e.g., BirchStreet, CrunchTime), and POS/ordering systems. 
• Is at least semi-fluent in Spanish.

Compensation & Benefits -

• Competitive base salary commensurate with 15+ years of elite experience.
• Performance-based annual bonus structure tied to F&B budget targets, social media reviews, and team member opinion surveys. .
• Comprehensive health, dental, and vision insurance.
• Relocation assistance package available.
• Resort privileges and employee dining discounts.

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