Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $72,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Pacific Hospitality Group is a distinguished family-focused hospitality company dedicated to delivering exceptional experiences while fostering long-term growth for both investors and team members. Known for their owner/operator approach, the group emphasizes creating lasting value through sustainable business practices and principled entrepreneurship. Passionate about enriching people’s lives, Pacific Hospitality Group intertwines community engagement and faith-driven values with their operational ethos. Their vision revolves around offering memorable, high-quality experiences that honor God and give back generously to the communities they serve. This philosophy reflects a commitment to integrity, compliance, accountability, and a customer-focused approach, woven into every aspect of their business... Show More
Job Requirements
- Minimum 5 years of professional culinary experience in fine dining
- 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
- Ability to manage labor and food costs
- Valid food handler’s certification
- Ability to stand for prolonged periods
- Ability to lift up to 50 lbs
- Ability to 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 considered a plus
- Passion for guest experience, creativity in menu design, and mentoring 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
Mid Level (3-7 years)
Job Location
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