Executive Chef

Nestled in the heart of California wine country, this Luxury Marriott Hotel is a bold reimagining of luxury hospitality. Defined by originality, sophisticated character, and an elevated guest experience, the hotel will bring a fresh perspective to the Napa Valley market.

We are seeking a passionate, creative, and experienced Executive Chef to join our pre-opening leadership team. This is an exciting opportunity to shape the culinary identity of a new luxury hotel, develop innovative dining experiences, and establish a culture of culinary excellence from the ground up. The Executive Chef will provide strategic and operational leadership for all culinary operations, including the signature three-meal restaurant, lounge, bakery and café, in-room dining, poolside dining, spa food and beverage, catering, and banquets. This position is responsible for culinary innovation, food quality, financial performance, kitchen operations, and developing a high-performing culinary team.

Working closely with the Director of Food & Beverage and hotel leadership, the Executive Chef will create a distinctive culinary program that celebrates Napa Valley's agricultural heritage, seasonal ingredients, and relationships with local farmers, growers, and purveyors. The ideal candidate brings creativity, strong financial discipline, and a passion for delivering exceptional culinary experiences that appeal to both hotel guests and the local community.

• Lead and oversee all culinary operations, ensuring consistency in food quality, presentation, execution, and guest satisfaction.
• Recruit, train, mentor, and develop a high-performing culinary leadership team, including sous chefs, chefs de cuisine, pastry, and kitchen associates.
• Foster a positive kitchen culture focused on creativity, teamwork, accountability, professional development, and culinary excellence.
• Establish effective training programs, performance expectations, and culinary standards across all food and beverage outlets.
• Develop succession plans and provide ongoing coaching to strengthen the culinary leadership team.
• Communicate departmental goals and empower culinary leaders to take ownership of operational and financial performance.

• Oversee menu development for all food and beverage outlets, ensuring each venue has a distinctive identity while maintaining consistency in quality and execution.
• Build relationships with local farmers, growers, ranchers, fishermen, and artisan producers to incorporate seasonal and locally sourced ingredients.
• Partner with the Director of Food & Beverage to develop innovative culinary programming, special events, wine dinners, and unique guest experiences.
• Establish standards for recipe development, food preparation, presentation, portion control, and consistency.
• Monitor culinary trends, guest preferences, and competitive offerings to ensure menus remain innovative, relevant, and financially successful.

• Develop and manage culinary operating budgets, forecasts, food costs, labor expenses, and departmental financial objectives.
• Monitor food cost percentages, labor productivity, purchasing, waste, and other key performance indicators to achieve profitability goals.
• Establish and maintain standardized recipes, menu costing, portion controls, and pricing recommendations.
• Implement effective labor management strategies, including staffing models, scheduling, and productivity standards based on forecasted business levels.
• Oversee purchasing, inventory management, vendor relationships, and cost control procedures.
• Analyze financial performance, identify variances, and implement corrective action plans to improve efficiency and profitability.
• Maximize product utilization and cross-utilization of ingredients across outlets while maintaining each venue's culinary identity.

• Oversee daily culinary operations for restaurants, lounges, bakery and café, in-room dining, pool and spa dining, catering, and banquets.
• Establish and maintain standard operating procedures to ensure consistent food quality, efficient production, and operational excellence.
• Maintain exceptional standards for food preparation, flavor, presentation, freshness, and overall guest experience.
• Ensure all kitchens are appropriately staffed, equipped, and prepared to meet business demands.
• Oversee food purchasing, receiving, storage, inventory, equipment maintenance, and kitchen organization.
• Implement and maintain comprehensive food safety, sanitation, HACCP, and workplace safety standards.
• Ensure compliance with all applicable local, state, and federal health and safety regulations.
• Maintain a visible, hands-on leadership presence in the kitchens, supporting culinary teams during service and ensuring consistent execution.

• Establish a culture of culinary excellence focused on memorable dining experiences and genuine hospitality.
• Engage with guests, respond to feedback, and continuously evaluate opportunities to enhance food quality and dining experiences.
• Develop unique culinary activations, seasonal promotions, holiday offerings, and special events that drive revenue and attract local guests.
• Partner with Sales and Marketing to promote the hotel's culinary identity and strengthen its position within the Napa Valley dining community.
• Represent the property at culinary events, and promotional opportunities.

• Lead culinary pre-opening initiatives to ensure all kitchens and food production areas are operationally prepared for a successful hotel opening.
• Develop and implement menus, standardized recipes, operating procedures, training programs, and culinary service standards.
• Collaborate with hotel leadership on staffing plans, recruitment, budgets, and opening timelines.
• Oversee culinary equipment, operating supplies, smallwares, inventory, and kitchen readiness.
• Coordinate with the other departments to ensure alignment throughout the pre-opening process.
• Develop production systems, kitchen workflows, and operational efficiencies to support multiple food and beverage outlets.
• Establish a strong culinary foundation that supports long-term financial performance, innovation, and exceptional guest experiences.

• Minimum five years of experience as an Executive Chef or Executive Sous Chef in a luxury hotel, resort, or high-volume, upscale restaurant environment.
• Minimum ten years of progressive culinary experience, including leadership of multiple food and beverage outlets.
• Previous luxury hotel pre-opening experience highly desirable.
• Proven ability to lead complex culinary operations, including restaurants, bars, banquets, catering, and specialty dining concepts.
• Strong culinary background with extensive knowledge of seasonal ingredients, contemporary cooking techniques, menu development, and food presentation.
• Strong financial acumen, including food cost management, budgeting, forecasting, labor productivity, menu engineering, and inventory controls.
• Proven ability to recruit, inspire, develop, and retain high-performing culinary teams.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Experience with purchasing, vendor negotiations, recipe costing, inventory management
• Strong understanding of food safety, sanitation, HACCP principles, and health regulations.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.