Chef de Cuisine

Chef de Cuisine Next Hospitality Advisors Napa, CA Full Time • Salary ($85k - $110k)

Expires:

Jun 10, 2026 Be an early applicant Required Years of Experience 6+ years Job Details We are looking for an experienced Chef de Cuisine to lead an elevated-ding restaurant within a resort in Napa Valley, California. Your role is to shape culinary excellence. With expertise and creativity, you lead culinary teams to craft dishes that embody sophistication and innovation, are intentional and balanced, are to-the-season, vegetable-forward and layered with flavor. Your leadership ensures that every dining experience exceeds expectations, reflecting the pinnacle of culinary refinement without being "tweezer food". Duties and responsibilities Menu development & Innovative menu creation Lead the development of innovative and enticing menus, staying attuned to culinary trends, seasonal ingredients, and the preferences of the target audience. Culinary vision Conceptualize and execute a culinary vision that reflects the identity and theme of the restaurant and has a sense of place and intention. Kitchen leadership & Team management Lead and inspire kitchen staff, including sous chefs, line cooks, and kitchen assistants, fostering a collaborative and high-performance work environment. Is a team-builder and coach. Staff development Mentor and develop the skills of the kitchen team, providing guidance and training to enhance culinary capabilities. Quality control & Taste testing Conduct taste tests prior to the start of each shift to ensure the consistency and quality of dishes, maintaining the highest culinary standards. Presentation excellence Oversee the presentation of dishes to ensure they meet the desired aesthetic and culinary vision and are consistent. Operational oversight & Kitchen operations Oversee day-to-day kitchen operations, ensuring a smooth workflow, efficient production, and adherence to established recipes. Resource allocation Manage resources effectively, including kitchen equipment, ingredients, and staff, to optimize productivity and labor cost. Cost management & Budgeting Assist in budgeting and financial planning for the kitchen, managing costs effectively while maintaining quality. Operates a near zero-waste kitchen utilizing methods to preserve, ferment or other methods of extending ingredients so that they may be cross-utilized into new menu items. Vendor relationships Works within the procurement system. Works with purchasing to negotiate with suppliers to secure favorable terms and ensure a consistent supply of high-quality ingredients. Health and safety compliance & Hygiene standards Enforce strict hygiene and sanitation standards in the kitchen, ensuring compliance with health regulations. Has a HAACP plan in place. Safety protocols Implement and enforce safety protocols to prevent accidents and ensure a safe working environment. Guest interaction & engagement Interact with Guests during special events or chef's tables, providing insights into the culinary process and addressing inquiries or feedback. Adaptation Adapt to changing circumstances, such as accommodating special dietary requests or last-minute menu changes. Collaboration with other departments & Communication Maintain open communication with front-of-house staff, coordinating seamlessly to ensure a harmonious dining experience. Participate in the pre-meal daily. Trains the servers and bar staff on the menu. Event planning Collaborate with event planners or catering managers for special events, creating tailored menus to suit specific occasions. Continuous learning & Professional development Stay engaged in continuous learning, attending culinary workshops, conferences, and seeking opportunities for skill enhancement. Team development Encourage and support the professional development of kitchen staff, fostering a culture of continuous learning and improvement. Innovative culinary practices & Research and development Explore new culinary trends, ingredients, and techniques, incorporating innovative elements into the menu offerings. Experimentation Encourage experimentation in the kitchen, empowering chefs to explore and contribute to the creation of new dishes.

Requirements:

Over 10 years elevated dining experience as CDC, showing a stable track record but also varied cuisines A culinary degree from a bona fide institution Legally able to work in the United States Can relocate (company-paid) or commute easily to the location Is HAACP trained Has ServeSafe or Food Handler's Certification Has verifiable references

Compensation Details Compensation:

Salary ($85,000.00 - $110,000.00)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Potential Bonuses Required Skills Leadership Creativity Attention to Detail Problem Solving Time Management Interpersonal Skills Mentoring Strategic Thinking