Executive Chef – Napa Valley Resort, Lead 100-Culinary Team

The Meritage Resort & Spa – Napa, CA; Napa (CA); On-site; USD 155,000 - 165,000; Full time

Job summary

Meritage Resort & Spa in Napa, CA seeks an Executive Chef to lead all resort culinary operations across restaurants, banquets, and stewarding. You will direct a culinary team of about 100, develop menus, and set standards to ensure exceptional guest experiences.

You will drive food quality, cost control, and safety programs while collaborating with Events and Food & Beverage leaders to execute large-scale events and seasonal activations.

Qualifications

• Minimum eight years of progressive culinary leadership experience in a luxury hotel, resort, convention center, or comparable high-volume culinary operation.
• Experience overseeing multiple outlets and large-scale events (banquets, weddings, conferences).
• Proven ability to manage labor, food costs, purchasing, inventory, waste, and departmental budgets.
• Strong leadership, organizational, and communication skills in a complex resort setting.
• California Food Handler Card and ServSafe Manager Certification or ability to obtain within timeframe.

Responsibilities

• Lead the overall culinary operation for all resort restaurants, banquets, and stewarding.
• Direct, coach, schedule, and develop a culinary team of approximately 100 employees.
• Lead menu development and culinary concepts reflecting Napa Valley and the Meritage brand.
• Partner with Events, Banquets, and Conference Services to plan weddings and large-scale events.
• Oversee food quality, safety, production planning, and cost control across outlets.

Skills

Leadership

Culinary leadership

Menu development

Food cost control

Budgeting

Staff development

Food safety

HACCP knowledge

Vendor management

Communication

Education

Culinary degree preferred

Tools

POS systems

Culinary costing tools

Job description

Meritage Resort & Spa in Napa, CA seeks an Executive Chef to lead all resort culinary operations across restaurants, banquets, and stewarding. You will direct a culinary team of about 100, develop menus, and set standards to ensure exceptional guest experiences.

You will drive food quality, cost control, and safety programs while collaborating with Events and Food & Beverage leaders to execute large-scale events and seasonal activations.