Executive Chef

Nestled in the heart of California wine country this Luxury Marriott Hotel is a bold reimagining of luxury hospitality. Defined by originality sophisticated character and an elevated guest experience the hotel will bring a fresh perspective to the Napa Valley market.

We are seeking a passionate creative and experienced Executive Chef to join our pre-opening leadership team. This is an exciting opportunity to shape the culinary identity of a new luxury hotel develop innovative dining experiences and establish a culture of culinary excellence from the ground Executive Chef will provide strategic and operational leadership for all culinary operations including the signature three-meal restaurant lounge bakery and café in-room dining poolside dining spa food and beverage catering and banquets. This position is responsible for culinary innovation food quality financial performance kitchen operations and developing a high-performing culinary team.

Working closely with the Director of Food & Beverage and hotel leadership the Executive Chef will create a distinctive culinary program that celebrates Napa Valleys agricultural heritage seasonal ingredients and relationships with local farmers growers and purveyors. The ideal candidate brings creativity strong financial discipline and a passion for delivering exceptional culinary experiences that appeal to both hotel guests and the local community.

Culinary Leadership & Team Development

• Lead and oversee all culinary operations ensuring consistency in food quality presentation execution and guest satisfaction.
• Recruit train mentor and develop a high-performing culinary leadership team including sous chefs chefs de cuisine pastry and kitchen associates.
• Foster a positive kitchen culture focused on creativity teamwork accountability professional development and culinary excellence.
• Establish effective training programs performance expectations and culinary standards across all food and beverage outlets.
• Develop succession plans and provide ongoing coaching to strengthen the culinary leadership team.
• Communicate departmental goals and empower culinary leaders to take ownership of operational and financial performance.

Culinary Innovation & Menu Development

• Oversee menu development for all food and beverage outlets ensuring each venue has a distinctive identity while maintaining consistency in quality and execution.
• Build relationships with local farmers growers ranchers fishermen and artisan producers to incorporate seasonal and locally sourced ingredients.
• Partner with the Director of Food & Beverage to develop innovative culinary programming special events wine dinners and unique guest experiences.
• Establish standards for recipe development food preparation presentation portion control and consistency.
• Monitor culinary trends guest preferences and competitive offerings to ensure menus remain innovative relevant and financially successful.

Financial Management & Profitability

• Develop and manage culinary operating budgets forecasts food costs labor expenses and departmental financial objectives.
• Monitor food cost percentages labor productivity purchasing waste and other key performance indicators to achieve profitability goals.
• Establish and maintain standardized recipes menu costing portion controls and pricing recommendations.
• Implement effective labor management strategies including staffing models scheduling and productivity standards based on forecasted business levels.
• Oversee purchasing inventory management vendor relationships and cost control procedures.
• Analyze financial performance identify variances and implement corrective action plans to improve efficiency and profitability.
• Maximize product utilization and cross-utilization of ingredients across outlets while maintaining each venues culinary identity.

Kitchen Operations & Quality Standards

• Oversee daily culinary operations for restaurants lounges bakery and café in-room dining pool and spa dining catering and banquets.
• Establish and maintain standard operating procedures to ensure consistent food quality efficient production and operational excellence.
• Maintain exceptional standards for food preparation flavor presentation freshness and overall guest experience.
• Ensure all kitchens are appropriately staffed equipped and prepared to meet business demands.
• Oversee food purchasing receiving storage inventory equipment maintenance and kitchen organization.
• Implement and maintain comprehensive food safety sanitation HACCP and workplace safety standards.
• Ensure compliance with all applicable local state and federal health and safety regulations.
• Maintain a visible hands-on leadership presence in the kitchens supporting culinary teams during service and ensuring consistent execution.

Guest Experience & Culinary Programming

• Establish a culture of culinary excellence focused on memorable dining experiences and genuine hospitality.
• Engage with guests respond to feedback and continuously evaluate opportunities to enhance food quality and dining experiences.
• Develop unique culinary activations seasonal promotions holiday offerings and special events that drive revenue and attract local guests.
• Partner with Sales and Marketing to promote the hotels culinary identity and strengthen its position within the Napa Valley dining community.
• Represent the property at culinary events and promotional opportunities.

Pre-Opening & Strategic Planning

• Lead culinary pre-opening initiatives to ensure all kitchens and food production areas are operationally prepared for a successful hotel opening.
• Develop and implement menus standardized recipes operating procedures training programs and culinary service standards.
• Collaborate with hotel leadership on staffing plans recruitment budgets and opening timelines.
• Oversee culinary equipment operating supplies smallwares inventory and kitchen readiness.
• Coordinate with the other departments to ensure alignment throughout the pre-opening process.
• Develop production systems kitchen workflows and operational efficiencies to support multiple food and beverage outlets.
• Establish a strong culinary foundation that supports long-term financial performance innovation and exceptional guest experiences.

• Minimum five years of experience as an Executive Chef or Executive Sous Chef in a luxury hotel resort or high-volume upscale restaurant environment.
• Minimum ten years of progressive culinary experience including leadership of multiple food and beverage outlets.
• Previous luxury hotel pre-opening experience highly desirable.
• Proven ability to lead complex culinary operations including restaurants bars banquets catering and specialty dining concepts.
• Strong culinary background with extensive knowledge of seasonal ingredients contemporary cooking techniques menu development and food presentation.
• Strong financial acumen including food cost management budgeting forecasting labor productivity menu engineering and inventory controls.
• Proven ability to recruit inspire develop and retain high-performing culinary teams.
• Excellent leadership communication organizational and problem-solving skills.
• Experience with purchasing vendor negotiations recipe costing inventory management
• Strong understanding of food safety sanitation HACCP principles and health regulations.
• Ability to work a flexible schedule including evenings weekends and holidays.

As a valued member of the CoralTree team youll receive a comprehensive benefits package that includes:

• Group medical dental vision life and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests building vibrant communities and shaping the future of travel and hospitality.

Salary Range: $165000 -$175000 Bonus

Application deadline: This job posting will close on 12/01/2026 or until the position has been filled.