Executive Chef | Lead Resort Culinary Vision in Napa

Pacific Hospitality Group; Napa (CA); On-site; USD 155,000 - 165,000; Full time

Job summary

Pacific Hospitality Group seeks an Executive Chef for Meritage Resort & Spa in Napa Valley. You will lead a resort-wide culinary operation, directing ~100 professionals across restaurants, banquet, and events, delivering exceptional quality, consistency, and hospitality.

You will develop menus, manage food costs, ensure HACCP and safety standards, and align culinary initiatives with the resort’s brand and guest experience.

Qualifications

• Eight+ years of progressive culinary leadership experience in luxury hotel, resort, or large-scale operation.
• Experience leading a team of 75+ across multiple outlets or events.
• Strong knowledge of Napa Valley cuisine, wine-focused dining, and seasonal ingredients.
• Ability to develop menus, recipes, standards, and operating systems.
• Proven leadership, organizational, and problem-solving skills.

Responsibilities

• Lead the overall culinary operation for all resort restaurants, banquet and stewarding.
• Direct, coach, schedule, and develop a culinary team of ~100 employees.
• Establish and execute the resort’s culinary vision and standards.
• Provide leadership across multiple kitchens, production areas, and event spaces.
• Partner to develop operating plans, revenue goals, and culinary priorities.
• Maintain presence during service, tastings, and high-volume production.
• Oversee quality, presentation, timing, and execution of all food.
• Lead menu development reflecting Meritage brand and Napa seasonal ingredients.
• Review menus, recipes, plating, and portion-control guidelines.
• Collaborate to maintain consistency across outlets and service periods.

Skills

Leadership

Restaurant operations

Menu development

Food safety

Communication

Team building

Education

Culinary degree or formal culinary education

Job description

Pacific Hospitality Group seeks an Executive Chef for Meritage Resort & Spa in Napa Valley. You will lead a resort-wide culinary operation, directing ~100 professionals across restaurants, banquet, and events, delivering exceptional quality, consistency, and hospitality.

You will develop menus, manage food costs, ensure HACCP and safety standards, and align culinary initiatives with the resort’s brand and guest experience.