Area Executive Chef

Salary Range - $160,000 - $180,000 - Position Summary - The Area Executive Chef provides culinary leadership, strategic direction, and operational excellence across the Napa Collection—Silverado Resort , Bardessono Hotel & Spa, and Hotel Yountville. Based at Silverado, this leader oversees all culinary operations, menu development, kitchen management, food quality, and culinary talent development. The role requires close collaboration with property leadership to ensure each kitchen delivers exceptional guest experience, disciplined cost control, and consistent brand standards.

Core Responsibilities

This position is 100% responsible for the Culinary Operations at Silverado Resort and provides guidance and mentorship to the Culinary leadership at Bardessono and Hotel Yountville.

Culinary Leadership and Innovation

• Provide strategic guidance across all culinary operations across the Napa Collection, ensuring consistent quality, execution, and brand alignment.
• Develop and implement seasonal menus, tasting experiences, banquet offerings, and culinary programming that reflect Napa’s agricultural and viticultural heritage.
• Champion culinary creativity while maintaining disciplined recipe development, portioning, and presentation standards.
• Collaborate with property GMs, culinary and food/beverage leadership to align culinary strategy with each property’s identity and business goals.
• Allocate time and presence across Silverado, Bardessono, and Hotel Yountville based on business demands, major events, operational challenges, and leadership support needs.

Operational Excellence

• Oversee kitchen operations across all properties, ensuring adherence to SOPs, food safety standards, sanitation protocols, and regulatory compliance.
• Conduct regular kitchen reviews to evaluate quality, consistency, workflow, equipment condition, and operational efficiency.
• Partner with property leadership to maintain disciplined labor management, inventory control, and waste reduction.
• Ensure kitchens are staffed, trained, and scheduled to meet business demands, major events, and seasonal fluctuations.

Procurement, Product Standards & Compliance

• Ensure consistent use of approved products and alignment with enterprise procurement standards across all culinary operations.
• Collaborate with corporate procurement and property teams to evaluate product performance, quality, and operator feedback.
• Support phased category rollouts and ensure compliance with contracted supplier programs across food, disposables, and operating supplies.
• Maintain disciplined inventory practices, ordering accuracy, and cost‑of‑goods management.

Culinary & Beverage Strategy

• Guide menu development, seasonal programming, and culinary innovation that reflects Napa’s agricultural and viticultural heritage.
• Oversee beverage strategy, including wine list curation, local producer partnerships, mixology standards, and responsible service compliance.
• Ensure consistent product usage and alignment with enterprise procurement standards across the Napa Collection.
• Collaborate with property culinary and beverage leaders to maintain quality, consistency, and brand‑aligned storytelling.

Financial & Business Performance

• Own regional P&L performance for all F&B outlets and banquet operations across the Napa Collection.
• Develop annual budgets, forecasts, and capital plans in partnership with finance and property leadership.
• Analyze financial results, identify performance gaps, and implement corrective action plans.
• Drive revenue growth through pricing strategy, product mix optimization, and guest‑facing programming.

Financial & Business Performance

• Partner with property and regional leadership to develop annual culinary budgets, forecasts, and capital plans.
• Monitor food cost performance, menu profitability, and product mix; implement corrective actions as needed.
• Support revenue growth through menu engineering, pricing strategy, and elevated culinary experiences.
• Ensure banquet and event culinary operations meet financial targets while delivering exceptional quality.

Talent Leadership & Development

• Recruit, mentor, and develop culinary leaders across the Napa Collection.
• Build succession plans and leadership pipelines to support long‑term culinary excellence.
• Foster a culture of accountability, teamwork, and continuous improvement.
• Lead regional culinary training initiatives focused on technique, consistency, safety, and brand standards.

Guest Experience & Brand Stewardship

• Ensure all culinary offerings reflect Napa’s terroir, hospitality culture, and premium guest expectations.
• Maintain consistent culinary storytelling, presentation standards, and brand identity across all properties.
• Monitor guest feedback, reviews, and satisfaction scores; collaborate with property leadership to implement targeted improvements.
• Support marketing and events teams with culinary programming, activations, and promotional initiatives.

Cross‑Functional Collaboration

• Work closely with property GMs, Directors of Operations, F&B Directors, banquet leaders, procurement, finance, HR, and corporate culinary teams.
• Support concept development, renovations, new venue openings, and strategic culinary partnerships across the Napa Collection.
• Represent the region in enterprise culinary councils, procurement forums, and operational planning sessions.

Position Success Requirements

• Financial Acumen – Must maintain financial performance at Silverado Resort, including budget, forecast and labor and expense management.
• Time Management – Must maintain visible presence and operational leadership at Silverado Resort.

Additional Responsibilities

• Must adhere to the company’s Service culture – 4 Keys to creating guests for life.
• Must participate in all resort required meetings and trainings.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform.
• Ensure management presence during each shift to ensure appropriate support for team
• Ensure compliance of all food safety, sanitation, and HACCP requirements.
• Must be able to maintain confidentiality of information.
• Maintain compliance with Resort policies, standards and regulations to ensure safe and efficient operation of the resort.
• Abide by all resort policies and safety rules.
• Perform other duties as requested by management.

Qualifications

• Previous experience leading a large culinary operation is a must.
• Proficiency in Microsoft Office applications is preferred.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• In compliance with California laws, Responsible Beverage Service and ServSafe Manager Certification are required.

Working Conditions and Schedule

• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• While performing the duties of the job, the employee may be required to walk or stand for long periods of time.
• While performing this job, employees may be exposed to sunlight, heat, and/or wet conditions.
• On occasion the role requires sitting in front of the computer for long periods of time.
• May need to drive company Golf Carts.

Please note this job description is considered to be a general outline of position and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may be subject to changes or revisions by Silverado Resort at any time with or without notice.

SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws.

SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.