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Executive Chef at CoralTree Hospitality, Napa, CA

Executive Chef at CoralTree Hospitality in Napa, CA. Full-time. $165,000 to $175,000 a year. Apply with swipeandhired.

USD $165,000.00/Yr.

Max

USD $175,000.00/Yr.

Overview

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 up. The 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 Valley's 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.

Responsibilities

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 venue's 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 hotel's 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.

Qualifications

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, you'll 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 : $165,000 -$175,000 + Bonus

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