Overview

The Executive Chef will directly oversee all aspects of culinary programming & execution for a highly visible Napa Valley Restaurant. This position will be directly responsible for the performance and ongoing oversight of all Kitchen Management personnel to ensure the highest quality of execution and professionalism, with specific focus on mentorship and training. This position is ideally suited for a candidate with strong communication skills and high attention to detail. The Executive Chef will work closely with Chef Kostow and Culinary Director to add menu items to our existing food program, while understanding and honoring our food philosophy.

Core Responsibilities

Culinary

• Manage & mentor a team of Sous Chefs, ensuring the highest level of execution and professionalism, with specific focus on thoughtful instruction, attention to detail and quality in a high-volume setting
• Work collaboratively with Chef Kostow and Culinary Director to continue to evolve our food programming, quality/qualitative measures, efficiencies, etc.
• Work collaboratively with our Farm Director to properly plan & execute produce/harvest schedules and menu planning up to 12 months out
• Oversee quality control for ingredients, finished products, and facilities
• Ensure that all food items are prepared as per standard recipes while maintaining portion control and minimizing waste

Financial & Administrative

• Participate in the collaborative oversight of the overall financial performance of the restaurant. The Executive Chef will be well-versed in financials from a restaurant level and aware of what practices and systems influence our financial successes
• Work closely with Director of Operations & General Manager to ensure inter-departmental efficiencies & communication are industry leading. It is imperative that the Executive Chef can communicate collaboratively and effectively with existing leadership to complement our management teams
• Work directly with Events Management & Events Sales team to ensure seamless and successful execution of on & offsite events
• Work with Marketing & Communications as needed to promote food programming, ethos, special events & activations, etc.
• Properly schedule, monitor & coordinate all kitchen staffing needs
• Maintain & ensure that all food prep & storage areas are clean and orderly and adhere to health and safety standards

Requirements

• Proven success as a Chef in a large-scale or multiple unit restaurant, or multiple outlet F&B operation
• Ability & desire to lead; impact knowledge into junior kitchen staff, educate & work in a collaborative & creative environment
• Strong attention to detail and ability to comfortably excel in a fast-paced, dynamic & high volume atmosphere
• In-depth knowledge of sanitation principles, food preparation and cooking techniques/nutrition