Meritageresort
The Meritage Resort & Spa, Napa, California, United States of America
Job Description
Posted Wednesday, August 27, 2025 at 7:00 AM Position Summary:
As a leader within the culinary team at
Olive & Hay , you will oversee daily kitchen operations with a focus on delivering Napa Valley–inspired, farm-to-table cuisine. This role is ideal for a skilled culinarian with strong leadership abilities and a passion for seasonality, sustainability, and guest experience. Key Responsibilities
Lead all back-of-house operations for Olive & Hay, ensuring consistent execution of menus across all dayparts (breakfast, brunch, lunch, and dinner). Supervise, coach, and mentor kitchen staff, fostering a collaborative and accountable team culture. Coordinate daily prep, production schedules, and station assignments to ensure timely and efficient service. Maintain high standards for recipe adherence, portioning, and plate presentation to reflect brand identity. Partner with the Executive Chef on menu development, seasonal specials, and cost-effective ingredient utilization. Ensure full compliance with Napa County health regulations, HACCP standards, and resort safety protocols. Assist with inventory management, ordering, vendor communication, and waste reduction strategies. Support resort events, banquets, and special activations by managing production needs and staffing. Serve as acting Chef de Cuisine/Executive Chef in their absence. Qualifications
What You Bring:
Minimum of
5 years
of culinary experience in fine dining, with at least
2 years in a supervisory role . Demonstrated leadership in high-volume resort or restaurant environments. Expertise in Italian and Napa Valley–inspired cuisine with a focus on seasonal, locally sourced ingredients. Strong financial acumen in labor management, food cost control, and scheduling. Excellent organizational, interpersonal, and communication skills. Valid food safety certification (ServSafe Manager strongly preferred). Physical ability to stand for long periods, lift up to 50 lbs, and work flexible hours, including evenings, weekends, and holidays. Preferred Qualifications:
Culinary degree or ACF certification. Passion for sustainability, menu innovation, and team development. Experience with farm-to-table or locally sourced culinary programs. Equal Opportunity Employer Statement
Pacific Hospitality Group is an equal opportunity employer. We are committed to a workplace free from discrimination and harassment based on race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other status protected by law. This policy applies to all aspects of employment, including recruitment, hiring, training, compensation, promotion, and termination. The Meritage Resort & Spa, Napa, California, United States of America
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Posted Wednesday, August 27, 2025 at 7:00 AM Position Summary:
As a leader within the culinary team at
Olive & Hay , you will oversee daily kitchen operations with a focus on delivering Napa Valley–inspired, farm-to-table cuisine. This role is ideal for a skilled culinarian with strong leadership abilities and a passion for seasonality, sustainability, and guest experience. Key Responsibilities
Lead all back-of-house operations for Olive & Hay, ensuring consistent execution of menus across all dayparts (breakfast, brunch, lunch, and dinner). Supervise, coach, and mentor kitchen staff, fostering a collaborative and accountable team culture. Coordinate daily prep, production schedules, and station assignments to ensure timely and efficient service. Maintain high standards for recipe adherence, portioning, and plate presentation to reflect brand identity. Partner with the Executive Chef on menu development, seasonal specials, and cost-effective ingredient utilization. Ensure full compliance with Napa County health regulations, HACCP standards, and resort safety protocols. Assist with inventory management, ordering, vendor communication, and waste reduction strategies. Support resort events, banquets, and special activations by managing production needs and staffing. Serve as acting Chef de Cuisine/Executive Chef in their absence. Qualifications
What You Bring:
Minimum of
5 years
of culinary experience in fine dining, with at least
2 years in a supervisory role . Demonstrated leadership in high-volume resort or restaurant environments. Expertise in Italian and Napa Valley–inspired cuisine with a focus on seasonal, locally sourced ingredients. Strong financial acumen in labor management, food cost control, and scheduling. Excellent organizational, interpersonal, and communication skills. Valid food safety certification (ServSafe Manager strongly preferred). Physical ability to stand for long periods, lift up to 50 lbs, and work flexible hours, including evenings, weekends, and holidays. Preferred Qualifications:
Culinary degree or ACF certification. Passion for sustainability, menu innovation, and team development. Experience with farm-to-table or locally sourced culinary programs. Equal Opportunity Employer Statement
Pacific Hospitality Group is an equal opportunity employer. We are committed to a workplace free from discrimination and harassment based on race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other status protected by law. This policy applies to all aspects of employment, including recruitment, hiring, training, compensation, promotion, and termination. The Meritage Resort & Spa, Napa, California, United States of America
#J-18808-Ljbffr