Job Description
Client Profile
Our client are two iconic names in hospitality that bring years of industry shaping experience after being at the helm of some of the top restaurants in the world. Pairing up for the first time to bring this one of a kind wine & dining experience for not only wine enthusiasts but everyone to enjoy.
Job Description
The Executive Chef will play a key leadership role in opening and operating the Wine Bar & Lounge. This position will oversee all culinary operations, including menu development, kitchen leadership, food quality, purchasing, inventory, financial performance, events, and kitchen culture.
This is a hands-on leadership position. The right person will be equally comfortable cooking on the line, mentoring cooks, developing seasonal menus, sourcing exceptional ingredients, managing costs, and building the systems that allow a small, ambitious kitchen to operate with consistency and grace.
You do not need to chase accolades.
You do need to care deeply about every plate that leaves the kitchen.
Key Responsibilities
- Lead the culinary program in collaboration with the Chef Partner and ownership.
- Develop and execute seasonal menus that celebrate Napa Valley ingredients and complement the venue's wine program.
- Oversee all daily kitchen operations, including prep, production, service, ordering, receiving, sanitation, and closing procedures.
- Recruit, train, schedule, mentor, and lead the culinary team while fostering a culture of professionalism, curiosity, accountability, and respect.
- Create and maintain recipes, prep systems, plating standards, station guides, and kitchen operating procedures.
- Source exceptional ingredients through strong relationships with local farms, ranches, fisheries, and specialty purveyors.
- Manage food costs, labor, purchasing, inventory, waste, and overall kitchen profitability.
- Collaborate closely with the General Manager and wine team to create a seamless guest experience and thoughtful food and wine pairings.
- Develop menus for private events, winemaker dinners, tastings, collector evenings, and special programming.
- Maintain the highest standards of food quality, consistency, sanitation, and safety while ensuring compliance with all applicable regulations.
- Help establish the culture, systems, and operational standards that will define the venue from opening day forward.
- Act as a steward of the brand: serious about food, serious about hospitality, and not overly serious about itself.
- Experience as an Executive Chef, Chef de Cuisine, Sous Chef, or similar culinary leadership role.
- Fine dining, luxury hospitality, wine-focused restaurant, private club, or hotel experience strongly preferred.
- Strong technical cooking skills with a deep understanding of seasonality, sourcing, organization, and execution.
- Demonstrated experience developing seasonal menus and leading high-performing kitchen teams.
- Strong financial management skills, including food costing, purchasing, inventory control, labor management, and menu pricing.
- Experience opening restaurants or building kitchen systems is highly desirable.
- Experience with private events, tasting menus, wine dinners, or chef collaborations preferred.
- Strong leadership, communication, organization, and problem-solving skills.
- A team-first approach with high standards and low ego.
- California Food Handler Card required.
- Food Protection Manager Certification preferred.
Candidate Profile
You are part chef, part teacher, part operator, and part systems builder.You understand that remarkable food is built long before service begins. It starts with exceptional ingredients, disciplined preparation, organized systems, and a team that understands both the "how" and the "why."
You appreciate wine enough to know the food should elevate it, never compete with it. You enjoy collaborating with farmers, winemakers, and your team as much as creating beautiful dishes.
You can lead with calm authority. You teach more than you criticize. You hold high standards without creating fear. You are ambitious, but never chaotic.
Expected Hours of Work
This is a full-time leadership position. The Executive Chef is expected to work approximately 45–55 hours per week and must be available during core operating hours, including days, evenings, weekends, holidays, and special events.
While we strive for consistency, work hours and days off are subject to change based on the needs of the restaurant.
Required Skills
- Strong Leadership Skills
- Ability to Work Under Pressure
- Effective Communication Skills
- Team Management Skills
- Organizational Skills
- Problem Solving Skills
- Attention to Detail
- Ability to Adapt to Changing Environment
- Customer Service Orientation
- Creativity in Menu Design
- Ability to Build Relationships
- Time Management Skills
- Ability to Train and Mentor Staff
- Financial Acumen
- Commitment to Quality and Excellence
Offer
This role is offering a very strong remuneration package, with excellent base salary for the right candidate.Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program, Travel Expenses, 20% goal bonus.
To learn more about this role, submit your application or contact Ben Fitzgerald via ben@hastingspeople.com
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