Executive Chef

Job Title: Chef de Cuisine

Reports To: General Manager and Culinary Director

Classification: Exempt
Location: Napa, CA 

Summary of Position:
A new concept coming soon to the Napa Valley is seeking a proven cultural leader with expertise in wood-fired cooking and ingredient-driven Italian cuisine. This person should have a strong background in restaurant openings and a commitment to team development and collaboration with the executive leadership team, reporting directly to the General Manager and Culinary Director of the global restaurant group. This role also encompasses building and overseeing culinary team of the events and catering business in the Napa Valley and North Bay.

Key Responsibilities:

Management & Leadership:

• Act as the head of the kitchen, implementing policies guided by the General Manager and Culinary Director.
• Foster a positive team culture, leading kitchen staff through mentorship, training, and performance reviews.
• Manage kitchen operations, ensuring alignment with business goals, labor costs, and financial budgets.
• Organize and direct off-site events and catering, ensuring exceptional culinary execution.
• Communicate and collaborate with front-of-house leadership on all aspects of the business operation and team development.  

Menu Development:

• Collaborate with the executive leadership team to plan, create, and execute seasonal menus, including holiday specials, with an understanding of pairing wine and food.
• Partner with local farmers and artisans to source fresh, ethically farmed ingredients.
• Innovate and uphold the restaurant group's culinary vision while maintaining classic recipes.

Kitchen Operations:

• Oversee food purchasing, preparation, quality standards, and sanitation practices.
• Maintain inventory levels to minimize food waste and ensure the availability of menu items.
• Lead daily kitchen operations and coordinate food preparation across all service periods.
• Monitor food safety and sanitation practices, ensuring compliance with state and local regulations.
• Build out checklists 

Training & Development:

• Conduct comprehensive training for kitchen staff on cooking techniques, equipment use, and safety standards.
• Establish schedules, monitor payroll processes, and ensure compliance with kitchen operations.
• Implement ongoing staff training in cleanliness, sanitation, and culinary skills.

Standard Operating Procedures:

• Ensure all food is prepared according to established recipes, portion sizes, and presentation standards.
• Manage food costs by dictating inventory processes, requisitioning supplies, and controlling product usage.
• Regularly inspect kitchen equipment and work areas for compliance with health standards.

Physical Requirements:

• This position requires the ability to stand for extended periods and lift up to 50 pounds.

Work Hours:
This role requires availability on nights and weekends, with a blackout period for time off from Thanksgiving Week through the week following New Year's.

Required Experience:

• Minimum of 5 years as  an Executive Chef or Chef de Cuisine in a relevant setting and cuisine.
• Strong knowledge of Italian cuisine and wood-fired pizza preparation.
• Current Food Handlers Certification.
• Experience with scheduling platforms (e.g., 7 Shifts) and POS programming (e.g., Toast).
• Proven leadership ability and focus on team development.
• Strong ties to team culture building and creating a culture of excellence through front and back of house collaboration.