Chef de Cuisine

Capo29 Restaurant brings the heritage of contemporary Italian fine dining to the heart of Napa Valley. Inspired by Chef Bruce Marder’s legendary Santa Monica flagship, Capo29 pairs wood-fired proteins, house-made pastas, and local seasonal bounty with a wine list that has garnered the Wine Spectator Award of Excellence. We are seeking a Head Chef to lead our kitchen team in St. Helena, California.

The ideal candidate will uphold our rigorous standards of culinary technique while navigating the regional demands of local diners and wine-country tourists alike.

Core Responsibilities

• Culinary Leadership: Oversee daily back-of-house operations, ensuring precise execution of handmade pastas, wood-grilled meats (e.g., Flannery Beef cuts), and coastal seafood specialties like Branzino.
• Menu Development: Collaborate with restaurant leadership to execute the core contemporary Italian concept while designing seasonal menus, daily specials, and high-value "miniature meal" happy hour programs.
• Kitchen Management: Recruit, train, and manage all back-of-house staff, fostering a kitchen culture rooted in mutual respect, clear communication, and professional accountability.
• Financial Control: Manage food and labor costs, control inventory, optimize vendor relationships, and minimize food spoilage to hit quarterly profitability targets.
• Quality Assurance: Standardize portion sizing and plate presentation, source high-end luxury ingredients (truffles, Wagyu, caviar), and oversee strict compliance with local health and sanitation codes.
• Service Coordination: Work closely with the Front-of-House management team and wine professionals to facilitate seamless guest experiences and support private event pairings.

Requirements & Qualifications

• Experience: Minimum of 3–5 years of experience as a Head Chef or Executive Sous Chef in an upscale, fine-dining establishment, preferably specializing in Italian or contemporary European cuisine.
• Technical Mastery: Exceptional proficiency in scratch-made pasta techniques, precision butchery, and high-heat wood-fire or hearth cooking.
• Leadership Skills: Proven track record of hiring, retaining, and developing talent in challenging labor markets.
• Business Acumen: Strong understanding of kitchen administration, inventory management platforms, food costing formulas, and labor percentage targets.
• Education: A degree in Culinary Arts or an equivalent technical certification is highly preferred.
• Certifications: Current ServSafe Manager certification or local equivalent.

Working Conditions & Compensation

• Fast-paced, high-volume environment requiring long, physically demanding hours, including evenings, weekends, and holidays.
• Competitive base salary commensurate with experience.
• Performance-based bonuses, paid time off, and contribution toward healthcare options.