Executive Chef

Description About Us We’re Napa—your friendly neighborhood restaurant with a big love for wine and seriously good food. Locally owned and operated with four locations (two in Charlotte, one in Fort Mill, and one in Raleigh), we bring a slice of Napa Valley to the Carolinas. Our vibe? Good food, great wine, and no fuss. We’re not a late-night restaurant, so you won’t be stuck until midnight, and every location offers free onsite parking. Our Culture At Napa, hospitality is everything. We create a warm, welcoming environment for guests and team members alike. Our kitchens are scratch‑made, our wine list is curated with care, and our people are the heart of everything we do. Position: Executive Chef Job Summary As our Executive Chef, you will be the heart and soul of our kitchen, overseeing all Heart of the House operations with a hands‑on approach. Your attention to detail and positive work attitude will ensure that our high standards of recipe adherence, food presentation, and sanitation are consistently met. Supervisory Responsibilities Leadership & Culture: Foster a high trust, high performance culture where team members thrive. Development: Identify opportunities to develop team skills, providing training and mentorship at all levels. Excellence & Safety: Set the bar for excellence in safety and sanitation. Scheduling & Supervision: Assign roles based on skills and experience, supervising kitchen and Heart of the House staff. Performance Management: Conduct timely performance evaluations and handle discipline and terminations in line with restaurant policies. Duties & Responsibilities Culinary Mastery: Demonstrate proficiency in all cooking positions and skills. Menu Innovation: Craft seasonal menus with detailed recipes, portioning, and plate composition. Training & Introduction: Lead the introduction of new menu items, ensuring thorough staff training. Guest Interaction: Engage with guests through table visits, enhancing their dining experience. Budget Management: Develop and manage food and labor budgets. Inventory Management: Conduct regular inventory checks, order supplies, and maintain accurate forecasts. Equipment Maintenance: Oversee the inspection and maintenance of kitchen equipment, adhering to preventive maintenance schedules. Event Coordination: Collaborate with the General Manager, Beverage Director and Sales Manager to plan and execute private dining events and special occasions. Community Engagement: Build relationships within the community to promote our brand and attract new guests. Health & Safety Compliance: Ensure 100% adherence to all health and safety standards, exceeding county health standards and maintaining a score above 95. Competencies/Personal Characteristics Results Driven: Able to achieve or exceed metrics and drive results. Change Leadership: Anticipate and lead through change. Development Focus: Commit to developing yourself and others. Guest Centric: Prioritize the guest experience. Business Acumen: Plan and manage with financial responsibility. Personal Effectiveness: Demonstrate strong personal and professional effectiveness. Requirements EDUCATION AND WORK EXPERIENCE Minimum 5 years’ experience as an Executive Chef Extensive experience cooking in and ideally leading a high‑volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus SERV safe certified or Food Handler certification preferred ESSENTIAL PHYSICAL DEMANDS Able to work on your feet for at least 8 hours Temperature extremes range from working near 1800‑degree Fahrenheit broilers to working in a walk‑in freezer of -10‑degree Fahrenheit Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke #J-18808-Ljbffr