Executive Chef

Napa, CA, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,100.00 - $110,400.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional Development

Employee Discounts

performance bonuses

Job Description

We are a premier, high-end off-premise catering and events company renowned for delivering extraordinary culinary experiences in some of the most unique and beautiful venues. Specializing in luxury events, our company operates across private estates, waterfront locations, historic landmarks, and bespoke tented settings. Our commitment to excellence and creativity ensures every occasion we cater is marked by exceptional quality and refined hospitality. With a dedication to sustainability and seasonality, we source the finest local ingredients to craft menus that delight and inspire our discerning clientele.

The Executive Chef role is a visionary leadership position crafted for a creative and operationally sophisticated culinary professional. This role requires a dynamic leader who thrives in fast-paced and multifaceted event environments, delivering culinary artistry with flawless execution. As the Executive Chef, you will oversee the culinary strategy, menu innovation, team development, procurement, and financial management of our culinary division. You will work closely with clients and event planners to design customized, trend-forward menus that uniquely reflect each event's vision and grandeur.

Your responsibilities will encompass directing all culinary operations for a wide range of off-site events, from intimate gatherings to large-scale galas accommodating over 1,000 guests. You will develop scalable systems that maintain restaurant-quality cuisine standards in diverse and remote venues. Leading a talented culinary brigade, you will establish training programs to foster consistency, sanitation, and elevated service while cultivating a culture of professionalism, creativity, and accountability.

Financial acumen is essential, as the Executive Chef will hold full P&L accountability, ensuring profitability through effective pricing models, cost control, procurement management, and vendor negotiations. Your leadership will guarantee strict compliance with health and safety regulations across all commissary and event locations. Overall, you will be the driving force behind the culinary excellence, operational efficiency, and business success of our luxury off-premise catering operations.

Job Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
8+ years of progressive culinary leadership experience with significant luxury catering or multi-venue event experience
Proven track record managing large-scale off-premise events
Demonstrated P&L management capability
Excellent communication and client-facing skills
Ability to lead and mentor diverse culinary teams
Availability to work flexible hours including nights, weekends, and holidays
ServSafe Certification or equivalent
Strong organizational and multi-tasking abilities
Commitment to health, safety, and sanitation compliance

Job Qualifications

8+ years of progressive culinary leadership experience with significant luxury catering or multi-venue event experience
Proven success managing large-scale off-premise events
Strong financial acumen with demonstrated P&L management experience
Expertise in menu costing, procurement strategy, and vendor negotiations
Exceptional organizational skills with the ability to manage multiple events simultaneously
Refined palate and deep knowledge of global cuisines, modern techniques, and culinary trends
ServSafe Certification or equivalent

Job Duties

Design and execute elevated, customized menus for weddings, corporate galas, private celebrations, and luxury social events
Collaborate directly with clients and event planners to create personalized culinary experiences
Lead tastings and menu presentations with confidence and sophistication
Incorporate seasonal, sustainable, and locally sourced ingredients into creative, trend-forward offerings
Continuously evolve culinary concepts to maintain competitive positioning in the luxury events market
Oversee all culinary operations for off-premise events ranging from intimate gatherings to 1,000+ guest galas
Ensure impeccable food quality, presentation, timing, and consistency in diverse venue environments
Develop scalable systems to deliver restaurant-quality cuisine in non-traditional settings
Partner with operations and event teams to ensure seamless logistics and kitchen flow at remote sites
Recruit, mentor, and inspire a high-performing culinary brigade
Provide hands-on leadership at key events
Establish training programs focused on technique, consistency, sanitation, and luxury service standards
Build a culture rooted in professionalism, creativity, accountability, and pride
Maintain full P&L responsibility for the culinary division
Develop pricing models and event food cost strategies aligned with profitability targets
Manage procurement, vendor relationships, and contract negotiations
Control food cost, labor cost, and waste management while maintaining uncompromising quality
Create forecasting tools to support seasonality and event volume
Ensure strict adherence to health, safety, and sanitation standards across commissary and off-site locations
Maintain all required certifications and compliance documentation