Executive Chef | Carneros Resort & Spa

Reports to: Ed Costa, Managing Director

Classification: Exempt

Position Overview

The Executive Chef at Carneros Resort and Spa is a visionary and hands-on culinary leader responsible for leading the resort's culinary direction ensuring that the resort is a destination for exceptional dining experiences that align with Carneros’ luxury ethos.

The Executive Chef oversees all aspects of the kitchen, including menu development, staff training, financial performance, and adherence to Forbes-level standards. As both an innovator and operator, this leader will inspire a high-performing team to deliver a consistently elevated, farm-to-table dining experience.

Key Responsibilities

Culinary Leadership & Concept Execution

• Develop and execute seasonal menus that highlight local, sustainable, and farm-driven ingredients.
• Ensure consistency, creativity, and precision in dish presentation, taste, and quality.
• Partner with F&B leadership and Marketing to promote the restaurant’s new identity and activations.

Team Development & Training

• Recruit, train, and mentor a team of sous chefs, line cooks, and kitchen staff.
• Foster a culture of accountability, creativity, and respect within the culinary team.
• Conduct regular pre-shift briefings and tastings to ensure staff have strong product knowledge.
• Provide coaching and performance evaluations to drive excellence and retention.

Operational Excellence

• Oversee daily kitchen operations, including prep, service, sanitation, and safety compliance across the resort.
• Develop and maintain SOPs, checklists, and standards that ensure consistency and efficiency.
• Maintain kitchen equipment and collaborate with Engineering to ensure functionality.
• Uphold health, sanitation, and food safety compliance at all times.

Financial Management

• Manage food cost, labor cost, and kitchen budgets with a focus on profitability and sustainability.
• Conduct weekly and monthly inventory counts with accountability for variances.
• Partner with Purchasing to source high-quality products at competitive costs.
• Implement strategies to reduce waste and maximize efficiency.

Cross-Departmental Collaboration

• Work closely with Front of House leadership to ensure seamless service and guest satisfaction.
• Partner with Banquets, Spa, and Events teams to support resort-wide culinary initiatives.
• Collaborate with Marketing to showcase the restaurant’s evolving culinary vision through activations, PR, and social media.
• Actively participate in resort leadership meetings and contribute to strategic goals.

Qualifications

• Minimum of 7 years of progressive culinary leadership experience, including at least 5 years as an Executive Chef in a fine dining or luxury hospitality setting.
• Demonstrated success in executing and sustaining the culinary menus and programs across the resort.
• Expertise in farm-to-table, seasonal, and sustainable culinary practices.
• Proven leadership skills with the ability to inspire and hold teams accountable.
• Strong financial acumen with experience managing budgets, COGS, and labor.
• Excellent interpersonal and communication skills, with a collaborative leadership style.
• Familiarity with Forbes service standards and Napa/Sonoma dining culture preferred.

Schedule & Physical Requirements

• Flexible availability, including evenings, weekends, and holidays as business demands.
• Ability to stand for extended periods and lift up to 50 pounds.
• Comfortable working in a high-volume, luxury kitchen environment.

Total Compensation

• Competitive salary
• Health, dental, and vision insurance 
• Retirement plan options with employer match
• Paid time off and holiday pay
• Employee discounts and perks