Executive Chef

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $115,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k)

Paid holidays

Professional Development

Job Description

BOA Steakhouse is a premier American steakhouse located in Southern California, renowned for its innovative approach to traditional steakhouse cuisine. As part of the esteemed Innovative Dining Group, which also includes popular establishments such as Sushi Roku and Katana Robata & Sushi Bar, BOA Steakhouse offers an exceptional dining experience that blends inventive classic dishes with a vibrant atmosphere and a curated selection of custom cocktails. The restaurant has quickly established itself as a favorite destination for food enthusiasts and tastemakers worldwide, thanks to its commitment to excellence and unmatched hospitality. The team at BOA Steakhouse is dedicated to delivering top-tier service and culinary creativity, making it a standout establishment in the competitive culinary landscape of Southern California.

The Executive Chef role at BOA Steakhouse, Casa Mani Resort, is a pivotal position responsible for leading the culinary team and overseeing all kitchen operations. This role requires a highly skilled professional who not only excels in cooking but also in managing and inspiring a diverse team of kitchen staff. The Executive Chef ensures that all food production adheres to the highest standards established by the company, from the initial conception of dishes to the final execution on the plate. Responsibilities include supervising staff, directing training programs, and fostering a positive work environment centered on professional communication and a culture of excellence. The Executive Chef at BOA Steakhouse plays a crucial role in maintaining the culinary reputation by constantly refining menus, managing food and labor costs, and ensuring compliance with health, safety, and employment regulations.

This is a full-time position that demands an individual with strong leadership capabilities, operational skills, and a passion for culinary innovation. The successful Executive Chef will be deeply involved in all aspects of kitchen management, including staff evaluations, recipe development, purchasing, and quality control. BOA Steakhouse values continuous learning and expects its Executive Chef to stay informed about industry trends to maintain its edge in culinary excellence. The role also requires close collaboration with the General Manager to drive financial success and uphold the brand’s high standards. Joining BOA Steakhouse means becoming part of a dynamic and inspiring culinary environment where creativity, quality, and guest satisfaction are paramount.

Job Requirements

Completion of a post-secondary culinary arts program
Three to five years experience as an executive chef in a high-volume upscale restaurant
Must be twenty-one years of age or older
Valid Food Handler Card and Alcohol Awareness Training Certificate
Strong familiarity with food service regulations and proper food handling procedures
Excellent communication skills
Ability to work in standing position for long periods
Ability to lift/move up to 75 pounds
Proficient in Microsoft Suite and restaurant POS systems

Job Qualifications

Three to five years experience as an executive chef in a high-volume upscale restaurant
Strong familiarity with food service regulations and proper food handling procedures
Must be twenty-one years of age or older
Completion of a post-secondary culinary arts program
Strong operational skills and high standards of service
Excellent customer service skills and ability to remain calm under pressure
Ability to communicate clearly and effectively with employees, dining room staff, and guests
Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports
Proficiency in Microsoft Suite including Outlook, Word, Excel, and Restaurant POS systems
Valid Food Handler Card and Alcohol Awareness Training Certificate at time of hire
Physical ability to stand for long periods, stoop, kneel, crouch, and lift/move up to 50 pounds regularly and up to 75 pounds occasionally

Job Duties

Direct staffing, training, and evaluation of kitchen employees in accordance with policies and procedures
Teach proper cooking techniques to guarantee outstanding food products per restaurant specifications and standards
Train and coach staff to focus on recipe adherence, addressing poor performance, and correcting bad habits
Manage training for the Chef de Cuisine to develop leadership and culinary skills
Plan and coordinate daily menus and refine recipe specifications
Assist in the development of culinary quality and maintain core recipe programs
Oversee purchasing of food and related items including sourcing new products
Ensure all food and beverage products meet company standards and specifications
Manage food and labor costs and other related restaurant expenses
Maintain a clean and safe work environment through timely repair and upkeep
Ensure compliance with health, sanitation, liquor, safety, and employment regulations
Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
Collaborate with the General Manager to achieve financial success and drive a standard of excellence
Continue self-education on food trends through networking, books, and periodicals
Create a positive work environment through friendly, caring, and professional communication
Embody and deliver exceptional service and hospitality