Executive Chefs 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 role 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.
Responsibilities
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
Millions of jobs, with real people getting hired every day
200,000+
New jobs added daily
7,000,000+
Verified job listings
1,000,000+
Tailored applications submitted
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
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
Requirements
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
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
Nice to have:
Previous luxury hotel pre-opening experience
Benefits
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
Bonus
Important Details
Application deadline: 12/01/2026 or until the position has been filled
About the Company
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. CoralTree Hospitality manages the property.