Executive Chef

THE OPPORTUNITY

We are seeking an Executive Chef who is ready to do the most important and ambitious work of their career. This is not a position for someone looking to maintain the status quo. We are actively investing in elevating our culinary program in quality, in identity, and in impact and we want a culinary leader who shares that drive.

The right person will bring a clear, confident culinary point of view. They will have a demonstrated history of producing food that is not just technically excellent, but memorable the kind of work that gets recognized, talked about, and that stands apart in a competitive market. James Beard-caliber thinking, execution, and ambition is the standard we are reaching for.

Equally important: this role is a leadership and administrative position as much as it is a culinary one. We need someone who understands how to run a kitchen as a business managing food cost, labor, systems, and people with the same level of craft they bring to a plate. The ability to develop and retain a strong culinary team is non-negotiable.

This position works closely and collaboratively with ownership across current and future concepts. You will have a real voice in shaping where these brands go, and we expect you to use it.

THE IDEAL CANDIDATE

• Has a strong, defined culinary point of view and the r sum to back it up. Experience at James Beard-recognized, Michelin-recognized, or equivalent nationally respected programs is a significant plus.
  
• Brings at least 7 years of progressive culinary experience, with a minimum of 3 years in an executive or senior leadership role.
  
• Is a proven team builder who can recruit, develop, and retain talented culinary professionals and who understands that their team's success is their success.
  
• Has strong administrative and operational command: food cost management, labor scheduling, procurement, vendor relationships, inventory systems, and kitchen compliance.
  
• Is experienced across multiple culinary formats fine dining, catering, and ideally fast-casual or demonstrates the range and adaptability to lead across all three.
  
• Understands wine country cuisine and has a genuine connection to locally sourced, terroir-driven cooking that defines our culinary identity.
  
• Can communicate with confidence in front of guests, clients, and ownership. Guest-facing presence and the ability to represent our brands publicly matters.
  
• Is organized, self-directed, and operates with a high degree of accountability.
  
• Is located in or willing to relocate to the Sonoma/Napa area.
  

COMPENSATION & BENEFITS

• Salary: $105,000-$115,000 annually, commensurate with experience
  
• 75% employer-covered Kaiser health insurance
  
• 12 days paid time off
  
• Frequent additional cash gratuities at off-site events
  
• Major holidays off; 2 pay for holiday shifts worked (Thanksgiving, Christmas Eve, Christmas Day, New Year's Day)
  
• Gym membership discount
  
• Professional development budget and reimbursement opportunities
  
• A meaningful seat at the table as a key leader in a growing, ambitious hospitality group
  

A NOTE FROM OUR FOUNDERS

We've built something we're genuinely proud of and we know the next chapter requires the right culinary leader to help take it there. We are not looking for someone to simply fill a role. We're looking for someone who will grow with us, challenge us, and leave a lasting mark on what Goodness Gracious Hospitality Group becomes.

If that sounds like you, we'd love to hear from you.

goodgracioushospitality.com