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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $110,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Company-paid relocation
Professional development opportunities
Employee Meals
Retirement Plan
Job Description
Our esteemed resort nestled in the acclaimed Napa Valley, California, is home to an elevated dining restaurant that is dedicated to delivering unparalleled culinary experiences. Known for its luxurious accommodations and breathtaking natural surroundings, this resort attracts guests from around the world who appreciate the fusion of exquisite hospitality and world-class gastronomy. The restaurant within this resort is a beacon of sophistication and creativity, focusing on innovative, seasonal dishes that highlight quality ingredients with a vegetable-forward approach. The emphasis on balance, flavor layering, and seasonality makes this dining venue distinct in a competitive landscape of high-end culinary destinations.
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Job Requirements
- Over 10 years elevated dining experience as CDC
- culinary degree from a bona fide institution
- legally able to work in the United States
- can relocate company-paid or commute easily to the location
- is HAACP trained
- has ServeSafe or Food Handler's Certification
- has verifiable references
Job Qualifications
- Culinary degree from a bona fide institution
- over 10 years of elevated dining experience as Chef de Cuisine
- verifiable references
- HAACP trained
- ServeSafe or Food Handler’s Certification
- strong leadership and team-building skills
- experience with innovative and seasonal menu development
- excellent communication and organizational skills
Job Duties
- Menu development and innovative menu creation
- culinary vision conceptualization and execution
- kitchen leadership and team management
- staff development and mentoring
- quality control and taste testing
- presentation excellence oversight
- operational oversight and kitchen operations management
- resource allocation and optimization
- cost management and budgeting
- vendor relationship management
- health and safety compliance and hygiene standards enforcement
- safety protocol implementation
- guest interaction and engagement during special events
- adaptation to changing circumstances and dietary requests
- collaboration with other departments and communication
- event planning support and tailored menu creation
- continuous learning and professional development engagement
- team development encouragement
- innovative culinary practices research and development
- experimentation encouragement in the kitchen
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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