Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $68.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Job Description
Pacific Hospitality Group is an esteemed hospitality company recognized for its owner/operator approach which emphasizes long-term holds that enable sustainable growth and business development. As a family-focused organization, they are committed to enriching people's lives by offering memorable experiences, giving back to communities, and honoring God in all aspects of their operations. Their vision is deeply anchored in creating long-term value through principled entrepreneurship and a company culture that prioritizes integrity, compliance, and respect. Pacific Hospitality Group boasts a rich foundation of guiding principles including knowledge, humility, change, customer focus, and fulfillment which collectively shape how they operate and grow.Show More
Job Requirements
- Minimum 5 years of professional culinary experience in fine dining with at least 2 years in a supervisory role
- Proven leadership skills in high-volume resort or restaurant kitchens
- Strong understanding of Italian Napa-inspired cuisine seasonal sourcing and modern culinary techniques
- Ability to manage labor and food costs schedule effectively and drive financial performance
- Exceptional organizational and communication skills bilingual English Spanish preferred
- Valid food handler’s certification ServSafe Manager preferred
- Ability to stand for prolonged periods lift up to 50 lbs and work a flexible schedule including nights weekends and holidays
Job Qualifications
- Minimum 5 years of professional culinary experience in fine dining with at least 2 years in a supervisory role
- Proven leadership skills in high-volume resort or restaurant kitchens
- Strong understanding of Italian Napa-inspired cuisine seasonal sourcing and modern culinary techniques
- Ability to manage labor and food costs schedule effectively and drive financial performance
- Exceptional organizational and communication skills bilingual English Spanish preferred
- Valid food handler’s certification ServSafe Manager preferred
- Culinary degree or ACF certification is a plus
- Passion for guest experience creativity in menu design and a drive to mentor future culinary leaders
- Enthusiasm for sustainability and local sourcing aligned with Napa Valley’s ethos
Job Duties
- Lead daily culinary operations of Olive & Hay ensuring consistent execution of Napa Valley-inspired farm-to-table menus
- Supervise train and mentor kitchen staff fostering a culture of accountability teamwork and creativity
- Manage daily prep and production schedules delegate responsibilities to ensure timely service across breakfast brunch lunch and dinner
- Uphold all recipe specifications portion standards and plating presentations to deliver brand consistency
- Collaborate with the Executive Chef on menu development seasonal specials and cross-utilization of ingredients to manage food costs
- Ensure compliance with Napa County health codes HACCP protocols and resort safety standards
- Assist in ordering inventory control and vendor relations to maintain optimal par levels and minimize waste
- Support banquets and resort activations by coordinating staffing and production as needed
- Step into the role of Chef de Cuisine Executive Chef when leadership is off-property
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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