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

Retirement Plan

Employee Discounts

Professional development opportunities

equal opportunity employer statement

Job Description

BOA Steakhouse is a distinguished restaurant situated within the luxurious Casa Mani Resort in Southern California. As part of the Innovative Dining Group’s collection of high-end, trendy dining establishments, which also includes acclaimed venues like Sushi Roku and Katana Robata & Sushi Bar, BOA Steakhouse has rapidly become a premier destination for those seeking an exceptional American steakhouse experience. This restaurant stands out by blending traditional American steakhouse cuisine with inventive dishes, all served in a lively and vibrant atmosphere accompanied by a unique selection of custom-crafted cocktails. Through its dedication to impeccable hospitality and culinary excellence, BOA Steakhouse attracts food enthusiasts and tastemakers from around the globe, providing a culinary journey that excites and satisfies every visitor.

The Executive Chef role at BOA Steakhouse is a leadership position responsible for overseeing all aspects of the kitchen’s operation. This includes directing kitchen staff, maintaining high standards for food quality, and ensuring that every dish meets the restaurant's rigorous specifications. The Executive Chef not only manages food production but also fosters a culture of excellence by cultivating a positive and professional work environment. The ideal candidate will be an experienced culinary professional capable of training and mentoring their team while driving forward the continuous improvement of menu offerings and kitchen processes. This role requires a hands-on leader who is adept at balancing creative culinary skills with operational duties such as managing inventory, maintaining food safety standards, controlling food and labor costs, and ensuring compliance with all relevant health and safety regulations. The Executive Chef also collaborates closely with the General Manager to achieve financial goals and uphold the restaurant's reputation for top-tier service. This opportunity is perfect for a dynamic chef with a passion for American steakhouse cuisine and a commitment to delivering exceptional dining experiences in one of Southern California’s most prestigious resort settings.

Job Requirements

Must have 3 to 5 years of executive chef experience in an upscale restaurant
Must be at least 21 years old
Completion of a post-secondary culinary arts program
Possess valid Food Handler Card and Alcohol Awareness Training Certificate
Strong knowledge of food service regulations and food handling
Excellent communication and customer service skills
Must be physically capable of standing for 8 hours, walking, stooping and lifting up to 75 pounds
Proficient with Microsoft Outlook, Word, Excel and POS systems

Job Qualifications

3 to 5 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 with high standards of service
Excellent customer service skills and ability to remain calm under pressure
Clear and effective communication with employees, dining staff and guests
Ability to read, analyze and interpret recipes and financial reports
Proficient in Microsoft Suite including Outlook, Word, Excel and Restaurant POS systems
Valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire
Ability to work standing for long periods with some walking and occasional sitting
Ability to stoop, kneel or crouch frequently
Ability to lift or move up to 50 pounds and occasionally up to 75 pounds

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
Train and coach staff focusing on recipe adherence and correcting bad habits
Manage training for 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 oversee unit core recipe program
Oversee purchasing of food and related items including sourcing new products
Ensure all food and beverage products meet company standards
Responsible for food and labor costs and related restaurant expenses
Maintain a clean and safe work environment through timely repairs
Ensure compliance with health, sanitation, liquor, safety, and employment regulations
Fulfill all record keeping and administrative requirements including financial statements, inventory, and employee paperwork
Collaborate with General Manager to drive financial success and excellence
Continue self-education on food trends through networking and literature
Create a positive work environment through friendly and professional communication
Embody and deliver exceptional service and hospitality