Sous Chef FARM Restaurant Carneros Resort Spa

Carneros Resort and Spa; Napa (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Carneros Resort and Spa in Napa is seeking a passionate Sous Chef for FARM Restaurant. This key role supports the Executive Chef in overseeing culinary operations, emphasizing a farm-to-table philosophy and seasonal ingredients.

The ideal candidate will manage kitchen staff, maintain culinary standards, and innovate dishes that reflect local flavors. This position requires strong leadership skills, culinary excellence, and a commitment to sustainability.

Qualifications

• Culinary degree from an accredited institution or equivalent experience.
• 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table setting.
• Strong understanding of seasonal ingredients and sustainable sourcing.

Responsibilities

• Support the Executive Chef in overseeing culinary operations.
• Develop and execute seasonal menus showcasing fresh ingredients.
• Lead and mentor a team of culinary professionals.

Skills

Culinary degree or equivalent experience

3-5 years of experience as a Sous Chef

Strong understanding of seasonal ingredients

Proven leadership skills

Excellent culinary skills

Knowledge of food safety regulations

Strong organizational abilities

Flexible schedule

Education

Culinary degree from an accredited institution

Job description

Reports to: Executive Chef

Position Overview

The Sous Chef at FARM Restaurant at Carneros Resort and Spa is a key leader in the kitchen, supporting the Executive Chef in overseeing culinary operations while embodying a farm-to-table philosophy. This role is responsible for maintaining the highest culinary standards, managing kitchen staff, and ensuring that every dish reflects the freshness, sustainability, and exceptional quality that define FARM’s luxury dining experience. The ideal candidate is passionate about seasonal ingredients, sustainable sourcing, and creative culinary techniques that enhance local flavors.

Culinary Excellence & Farm-to-Table Philosophy

• Collaborate with the Executive Chef to develop and execute seasonal menus that showcase fresh, locally sourced ingredients.
• Maintain strong relationships with local farmers, ranchers, and purveyors to ensure the highest quality, sustainable ingredients.
• Demonstrate expert culinary techniques, ensuring consistent preparation, presentation, and flavor profiles for all dishes.
• Innovate and introduce new dishes that align with the farm-to-table concept and reflect the Napa Valley culinary heritage.
• Ensure that all menu items meet FARM’s luxury dining standards, focusing on taste, presentation, and sustainability.

Kitchen Leadership & Team Management

• Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
• Provide hands‑on leadership during service, ensuring efficient, high‑quality food preparation and plating.
• Conduct regular team meetings and pre‑shift briefings to communicate menu changes, service expectations, and culinary techniques.
• Implement coaching and performance management strategies to support team development.
• Schedule kitchen staff, optimizing labor costs while maintaining service excellence.

Operational Efficiency & Food Safety

• Oversee daily kitchen operations, including inventory management, food preparation, and sanitation.
• Maintain accurate inventory of ingredients, minimizing waste through proper storage and utilization.
• Ensure compliance with health, safety, and sanitation standards, including regular inspections and temperature checks.
• Collaborate with the Executive Chef to maintain kitchen equipment and ensure a clean, organized workspace.

Collaboration & Event Support

• Work closely with the Food & Beverage team to coordinate special events, seasonal dinners, and private functions.
• Support the planning and execution of wine‑pairing dinners, chef’s table experiences, and other exclusive culinary events.
• Act as a culinary ambassador for FARM, engaging with guests during special experiences and promoting the farm‑to‑table philosophy.

Financial Management & Cost Control

• Monitor food costs, labor expenses, and inventory to ensure financial targets are met.
• Implement portion control and waste reduction practices to optimize profitability.
• Collaborate with the Executive Chef on budgeting, cost forecasting, and supplier negotiations.

Qualifications:

• Culinary degree from an accredited institution or equivalent experience.
• 3-5 years of experience as a Sous Chef or higher in a fine dining, farm‑to‑table, or luxury resort setting.
• Strong understanding of seasonal ingredients, sustainable sourcing, and farm‑to‑table cuisine.
• Proven leadership skills, with experience training and managing kitchen teams.
• Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
• Knowledge of food safety regulations and best practices.
• Strong organizational and multitasking abilities, with attention to detail.
• Flexible schedule, including availability to work evenings, weekends, and holidays.
• Passion for culinary innovation, sustainability, and exceptional guest experiences.