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.

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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Partner with property and regional leadership to develop annual culinary budgets, forecasts, and capital plans.
• Monitor food cost performance, menu…