Executive Chef

Executive Chef

Napa Valley Country Club

About the Club

Nestled in the heart of Napa Valley, Napa Valley Country Club is a vibrant, family-oriented private club known for exceptional hospitality, elevated dining experiences, and an active social calendar centered around golf, wine, food, and member connection.

The Club is entering an exciting new chapter, including a major clubhouse renovation and long-term investment into the member experience, culinary program, and overall club operations. This role offers a unique opportunity for a talented culinary leader to help shape the future of one of Napa Valley’s premier private clubs.

We are seeking an experienced Executive Chef who thrives in a hospitality-driven environment and understands that great club dining is about far more than simply running a kitchen, it is about creating experiences, building culture, developing teams, and becoming part of the fabric of the Club.

Position Summary

The Executive Chef is responsible for the overall leadership, administration, and execution of all culinary and food service operations throughout the Club.

This position serves as a key operational leader and works closely with senior leadership, front-of-house management, golf operations, events, and facilities teams to deliver exceptional member experiences across all dining outlets, banquets, tournaments, wine dinners, holiday events, pool operations, and specialty programming.

This is a hands-on leadership role ideal for a culinary professional seeking creativity, operational influence, and the opportunity to lead a dynamic food operation.

The ideal candidate is equal parts culinary leader, operator, mentor, planner, and hospitality professional.

Key Responsibilities

Culinary & Dining Operations

• Lead all culinary operations for a la carte dining, banquets, tournaments, pool service, wine dinners, member events, and specialty programming
• Develop seasonal menus and features that reflect Napa Valley, seasonality, and club member experience
• Maintain consistency, presentation standards, and execution across multiple service outlets
• Oversee recipe development, prep systems, production flow, and service standards
• Ensure high-level food safety, sanitation, and health department compliance
• Coordinate staffing and production based on club activity and event schedules
• Execute high-volume holidays and club events with professionalism and consistency

Leadership & Team Development

• Recruit, hire, train, mentor, and develop culinary staff
• Build a positive, accountable, and professional kitchen culture
• Develop sous chefs and future culinary leaders
• Create operational systems, prep standards, SOPs, and training materials
• Conduct performance evaluations and coaching conversations
• Foster strong communication and teamwork between culinary, service, events, golf, and leadership teams

Financial & Operational Leadership

• Manage food cost, labor cost, purchasing, and departmental budgets
• Oversee inventory systems, receiving procedures, product rotation, and waste reduction
• Build strong vendor relationships and negotiate pricing programs
• Assist in forecasting, budgeting, and annual operational planning
• Coordinate kitchen maintenance, equipment repairs, and operational troubleshooting
• Identify efficiencies and implement systems that improve consistency and execution

Member Experience & Club Hospitality

• Interact directly with members and guests to maintain strong relationships and personalized service
• Accommodate dietary restrictions, custom requests, and event needs
• Collaborate with front-of-house leadership to continuously improve service flow and dining experiences
• Contribute positively to the overall culture, energy, and hospitality standards of the Club

Banquets & Events

• Plan and execute weddings, golf tournaments, holiday events, wine dinners, and private functions
• Collaborate closely with event and club leadership teams on logistics and execution
• Manage banquet production timelines, staffing plans, and simultaneous service operations
• Maintain consistency and professionalism during high-volume events and multi-outlet service periods

Ideal Qualifications

• Executive Chef has experience in private clubs, resorts, luxury hospitality, or high-end restaurants
• Strong background in both a la carte and high-volume banquet operations
• Proven financial management skills including labor, food cost, and budgeting
• Passion for hospitality, mentorship, and member experience
• Strong leadership presence with excellent communication and organizational skills
• Experience leading teams in fast-paced environments
• Knowledge of wine, food pairings, and elevated club dining culture preferred
• Experience with operational systems, inventory management, and culinary administration
• Ability to lead with professionalism, accountability, and composure under pressure

Benefits

• Medical, Dental and Vision coverage
• Paid Vacation time
• Paid Sick time
• 401k/ 401k Matching
• Employee Meal Plan
• Pet insurance Offered
• and more!

Salary Range

• $115K- $135K annual salary

Apply through LinkedIn today!