OverviewWe 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.
Responsibilities
Culinary Leadership & Team Development
- 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.
Culinary Innovation & Menu Development
- 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.
Financial Management & Profitability
- 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.
Kitchen Operations & Quality Standards
- 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.
Guest Experience & Culinary Programming
- 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.
Pre-Opening & Strategic Planning
- 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.
Qualifications
- 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.
As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:
- Group medical, dental, vision, life, and disability benefits.
- Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
- An employee assistance program.
- Paid time off/sick time.
- Participation in a 401(k) plan with a company match.
- Complimentary team member meals.
- Complimentary room nights at CoralTree Hospitality managed properties.
Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.
Salary Range: $165,000 -$175,000 + Bonus
Application deadline: This job posting will close on 12/01/2026 or until the position has been filled.
