Job Description

EXECUTIVE SOUS CHEF, HOTEL

Yountville, CA

Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.

JOB SUMMARY:

The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.

ESSENTIAL JOB RESPONSIBILITIES

• Oversee kitchen operations across multiple outlets including, in-room dining, and special events.
• Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.
• Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.
• Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.
• Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.
• Monitor food quality and assist with preparation and innovation of new dishes.
• Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.
• Promote timely and courteous resolution of guest and team member concerns or special requests.
• Ensure compliance with all hotel safety and sanitation policies and local health department regulations.
• Collaborate with the Executive Chef and F&B leadership to review staffing levels and meet operational and financial objectives.
• Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.
• Maintain open communication with other hotel departments to ensure cohesive service delivery.
• Perform additional duties as assigned by hotel management.

REQUIRED QUALIFICATIONS

• Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.
• 5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.
• Strong background in kitchen and banquet operations, menu development, and cost control.
• Experience managing multiple food & beverage outlets and teams.
• Deep understanding of culinary trends, safety standards, and food presentation.
• Proven leadership and team development skills.
• Excellent verbal and written communication abilities.
• Strong problem-solving and decision-making skills.
• Knowledge of local, state, and federal food safety regulations.
• Professional, enthusiastic, and service-oriented demeanor.

PM22

Compensation details: 80000-90000 Yearly Salary

PI11a85659bc61-37638-37472014

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