Executive Chef

Description

Napa is an elevated casual dining destination where culinary artistry meets a curated wine experience. We pride ourselves on delivering exceptional dishes that harmoniously pair with our extensive wine selection. Our restaurant is a haven for food enthusiasts who appreciate innovative cuisine in a relaxed yet sophisticated atmosphere.

We are seeking a passionate and experienced Executive Chef to lead our kitchen team. The ideal candidate will have a flair for creating inspiring menus, a keen understanding of cost management, and a talent for nurturing and developing culinary staff from within.

• →Culinary Leadership: Craft and execute menus that showcase creativity and align with our wine focused concept.
• →Team Development: Mentor and train kitchen staff, fostering a positive environment that encourages growth and excellence.
• →Cost Management: Oversee COGS and labor expenses to meet financial targets without compromising quality.
• →Operational Excellence: Ensure high standards of food quality, presentation, and kitchen cleanliness.
• →Collaboration: Work closely with front of house and management teams to deliver a seamless guest experience.

• Experience: Minimum of 5 years in a culinary management roles and minimum of 2 years as Exec Sous within upscale casual or fine dining establishments.
• Financial Acumen: Proven ability to manage kitchen budgets, COGS, and labor costs effectively.
• Leadership Skills: Strong track record of developing and retaining talented kitchen staff.
• Culinary Expertise: Deep knowledge of culinary trends, techniques, and ingredients, with an emphasis on wine pairing.
• Education: Degree from a recognized culinary institution is preferred.
• Passion for Wine: Enthusiasm for wine and its integration into the dining experience.

• Able to work on your feet for at least 8 hours
• Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit
• Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods
• Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke