24 Chef jobs in Napa

Sous Chef for a 2 Michelin starred Fine Dining restaurant in Sonoma

Enclos is a 2 Michelin, green starred fine dining restaurant located in downtown Sonoma.  Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant will focus on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has a fully operational 16-acre farm that we will source the majority of our produce from. This is an opportunity to grow and learn with a new restaurant that has high aspirations and to cultivate and create a culture of accountability through positivity and teamwork.

The sous chef has a critical role, overseeing kitchen operations and ensuring that food preparation is up to the highest standards.   This position assists the head chef in managing the kitchen operations, ensuring that all dishes are prepared according to the restaurant’s quality standards.  This role includes overseeing kitchen staff, managing inventory, and ensuring a clean and safe kitchen environment.  Must be open to constructive feedback and a willingness to adjust to being better every day. 

 Ideal qualifications:

• Minimum 2 years experience in a Michelin rated kitchen
• Commitment to quality, excellence, and genuine hospitality
• Passion for creating unique guest experiences, food, and beverage
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints.  Ability to handle high-pressure situations and resolve conflicts effectlively
• Ability to listen, communicate, and make connections
• Commitment to quality technique and continued refinement of skills.
• Commitment to constant growth and professional development.

 Compensation $80,000/year, 401k, health care, dental, and vision

Overview:

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. 

Violetto, the signature restaurant at Alila Napa Valley, is seeking a talented Sous Chef with a fine dining background to join our award-winning culinary team. Located in St. Helena, Violetto offers seasonal, locally sourced California cuisine in an intimate setting where ingredient quality, elevated technique, and service precision come together to create unforgettable guest experiences.

As a Sous Chef, you’ll help lead daily operations and uphold the kitchen’s commitment to excellence—from execution and pacing to team development and ingredient integrity. We are looking for someone who thrives in a high-standard environment, with a passion for refined technique and a sharp eye for detail. This is an opportunity to grow within one of Napa Valley’s most distinctive culinary destinations.

Responsibilities:

• Lead daily back-of-house operations, including prep, service, and line execution
• Maintain quality, consistency, and timing in all dishes served
• Collaborate on menu development, seasonal updates, and special offerings
• Manage inventory, ordering, and cost controls with a focus on sustainability and sourcing
• Uphold and enforce food safety, cleanliness, and service standards in line with luxury dining expectations
• Train and mentor kitchen team members, ensuring alignment with fine dining standards
• Foster a kitchen culture that values precision, professionalism, and creativity

Qualifications:

• 2–4 years of experience as a Sous Chef or Kitchen Supervisor in a fine dining or luxury restaurant
• Deep understanding of classical technique, modern plating, and ingredient-focused cuisine
• Proven ability to lead a team in a high-volume, high-expectation environment
• Strong knowledge of inventory systems, kitchen operations, and vendor relationships
• Culinary degree or formal training preferred
• ServSafe Manager certification required
• Strong communication, time management, and organizational skills
• A passion for hospitality, detail, and continuous learning

Physical Requirements:

• Ability to stand and walk for extended periods (up to 8 hours per shift)
• Frequent bending, kneeling, reaching, and lifting up to 50 pounds
• Comfortable using cleaning equipment and handling cleaning products safely

Why Join Us:

• Competitive pay and full benefits package
• Hyatt’s world-class development and internal promotion opportunities
• Work in a Forbes 4-Star luxury resort setting in the heart of wine country
• Global travel perks, wellness programs, and culinary training support

Be part of a team committed to delivering personalized, elevated service in one of Napa Valley’s most serene and sophisticated destinations. Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards.  Whether it is career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Responsibilities

• Prepare doughs, batters, and other pastry items.

• Assist with plating and presentation of desserts.

• Ensure proper storage and labeling of pastry ingredients.

• Maintain cleanliness and organization in the pastry kitchen.

• Support the Executive Pastry Chef in daily operations.

Preferred Qualifications

• Previous experience in a similar role within luxury hospitality.

• Strong communication skills and attention to detail.

• Ability to work in a fast-paced, guest-focused environment.

• Familiarity with property or outlet-specific needs (e.g., Boonfly, FARM, Hilltop).

• Team player mentality and a commitment to maintaining the resort’s high standards.

Company Overview

Carneros Resort and Spa is a luxury destination situated on 28 beautiful acres in Napa Valley, offering world-class services to our guests. We are committed to creating memorable experiences through personalized service and attention to detail.

Benefits

Carneros Resort and Spa offers competitive pay, health benefits, and a supportive work environment focused on growth and development. Opportunities for career advancement and property discounts are also available.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to lift up to 25 pounds as needed.

• Ability to navigate the resort’s expansive property as applicable

Culinary Excellence & Farm-to-Table Philosophy

• Collaborate with the Executive Chef to develop and execute seasonal menus that showcase fresh, locally sourced ingredients.
• Maintain strong relationships with local farmers, ranchers, and purveyors to ensure the highest quality, sustainable ingredients.
• Demonstrate expert culinary techniques, ensuring consistent preparation, presentation, and flavor profiles for all dishes.
• Innovate and introduce new dishes that align with the farm-to-table concept and reflect the Napa Valley culinary heritage.
• Ensure that all menu items meet FARM’s luxury dining standards, focusing on taste, presentation, and sustainability.

• Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
• Provide hands-on leadership during service, ensuring efficient, high-quality food preparation and plating.
• Conduct regular team meetings and pre-shift briefings to communicate menu changes, service expectations, and culinary techniques.
• Implement coaching and performance management strategies to support team development.
• Schedule kitchen staff, optimizing labor costs while maintaining service excellence.

• Oversee daily kitchen operations, including inventory management, food preparation, and sanitation.
• Maintain accurate inventory of ingredients, minimizing waste through proper storage and utilization.
• Ensure compliance with health, safety, and sanitation standards, including regular inspections and temperature checks.
• Collaborate with the Executive Chef to maintain kitchen equipment and ensure a clean, organized workspace.

• Work closely with the Food & Beverage team to coordinate special events, seasonal dinners, and private functions.
• Support the planning and execution of wine-pairing dinners, chef’s table experiences, and other exclusive culinary events.
• Act as a culinary ambassador for FARM, engaging with guests during special experiences and promoting the farm-to-table philosophy.

• Monitor food costs, labor expenses, and inventory to ensure financial targets are met.
• Implement portion control and waste reduction practices to optimize profitability.
• Collaborate with the Executive Chef on budgeting, cost forecasting, and supplier negotiations.

• Culinary degree from an accredited institution or equivalent experience.
• 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table, or luxury resort setting.
• Strong understanding of seasonal ingredients, sustainable sourcing, and farm-to-table cuisine.
• Proven leadership skills, with experience training and managing kitchen teams.
• Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
• Knowledge of food safety regulations and best practices.
• Strong organizational and multitasking abilities, with attention to detail.
• Flexible schedule, including availability to work evenings, weekends, and holidays.
• Passion for culinary innovation, sustainability, and exceptional guest experiences.

Job Details

The anticipated hiring range for this position is $70,000 to $80,000.  Hiring offers will be determined based on the final candidate’s qualifications and experience.  The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

The CIA offers a substantial benefits package that includes  medical coverage available at no cost   to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Special Events (SE)/Grove Pastry Chef is responsible for ensuring effective collaboration between the culinary and pastry team and event coordinators and is responsible for the hiring, training and scheduling of all baking and pastry staff.  In order to achieve the highest level of customer satisfaction, the SE/Grove Pastry Chef will efficiently manage and delegate any assigned baking and pastry related aspects of events and restaurant menus from scheduling to execution.  

ESSENTIAL RESPONSIBILITIES

• Works with Senior Director to monitor and control food and labor costs.
• Provides prep lists to baking and pastry staff including clear and concise explanations; recipe ingredients, methods, amounts, and times in which projects are to be completed.
• Responsible for production of baking and pastry products and delegates specific tasks to all SE baking and pastry staff to ensure an efficient and qualitative service.  Ensures that quality items are served on schedule and is responsible for approving all prepared food items that leave the kitchen.
• Consults and assists Executive Chef with menu development and execution.
• Organizes, produces, and executes all events to exceed customer expectations.
• Works in partnership with the Strategic Initiatives Groups (SIG) Conference Chef and assists to make sure all conference culinary requirements are handled and executed to meet Culinary Institute of America (CIA) standards.
• Communicates, at scheduled Banquet Event Order (BEO) meetings, with Banquet Chef and sales team in relation to time guidelines, counts and special dietary restrictions before execution of service.
• Ensures that all supplies are ordered, stocked, and properly stored.  This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for the event and restaurant service.
• Actively engages to utilize Gift in Kind (GIK) product in menu development.
• Remains up to date on new techniques and trends in order to modify and create new menu items to suit customer needs.
• Executes seasonal menus in a qualitative and efficient manner.
• Educates and ensures all baking and pastry staff adhere to the proper handling of products in relation to cooling, heating, storage and sanitation guidelines; oversees sanitation of all kitchen equipment.
• Responsible for supervising assigned staff, following established Institute policies in relation to hiring, payroll, evaluation, and discipline, etc.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

• Associate’s degree in Baking & Pastry Arts or equivalent experience.

Experience :

• Two (2) years of experience in banquet, catering or fine dining establishment.

PREFERRED QUALIFICATIONS

• Past experience managing food and labor costs within a set budget.
• HACCP or Serv-Safe certified.

REQUIRED SKILLS

• Proficiency in directing staff during events of 50 to 550 with many diverse organizational and culinary tasks.
• Mastery in creation and execution of baking and pastry items at the highest level.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Excellent logistical planning skills.
• Detail oriented and thorough.
• Exceptional organizational skills.

WORKING CONDITIONS

• Must be available to work nights and weekends based upon business needs.
• Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 pounds.
• Must be able to lift up to 40 pounds, or more with assistance.

The hiring salary for this position is $70,000. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Sous Chef – Copia will be responsible for efficiently managing and delegating all kitchen activities, culinary production and scheduling as directed by the Banquet Chef in support of special events, retail, restaurants, and festival dining. This includes managing labor costs, ensuring quality food product, organization and cleanliness of the kitchen, storage, and auxiliary culinary kitchens all while exceeding customer satisfaction.

ESSENTIAL RESPONSIBILITIES

• Directs culinary team in the performance of their daily duties across Copia’s range of food & beverage outlets, with a focus on attaining the highest quality of food preparation, presentation, consistency, accuracy, and timeliness.
• Runs assigned outlet effectively while keeping guest satisfaction as the focus. Provides constructive feedback during service as needed.
• Communicates directly with front of the house staff in relation to time guidelines, counts and special dietary restrictions during execution of service.
• Oversees the cleanliness and organization of all culinary workstations, ensuring compliance with all procedures and sanitation standards. Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezer, rolling cages, dry storage, and surrounding work areas.
• Works with the culinary management team to attain and maintain food cost goals.
• Assists Banquet Chef with training and evaluating culinary staff.
• Reports incidents of performance deficiencies, insubordination, and injuries to the Banquet Chef.
• Conducts pre-service meetings with Front of House team, when appropriate, to review menu items, ensuring the serving team has the information needed to properly execute service.
• Organizes, produces, and executes all events, special programming, and restaurant services assuming full responsibility in the absence of Banquet Chef.
• Educates and coaches all culinary team members in all aspects of cooking skills, ingredients and recipe requirements as documented by Banquet Chef.
• Monitors and ensures proper inventories of all cooking stations.
• Oversees proper data entry for ordering, receiving, inspecting, repackaging, and storing of all food orders.
• Ensures all opening and closing procedures are properly completed by assigned team members.
• Manages full and proper uniform appearance of back of house staff.
• Monitors posted work schedule.
• Assists with special events as needed.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

• Associate's degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.

Experience :

• Minimum of three (3) years of cooking experience in a full-service restaurant, hotel, or resort.
• Background in a catering, high volume, or fine dining restaurant establishment.
• Minimum of one (1) year of supervisory experience.

Licenses :

• HACCP or ServSafe Certified, or California Food Handler’s Certificate or ability to obtain within 30 days of hire.

PREFERRED QUALIFICATIONS

• Understanding and ability to calculate and manage food and labor costs within a set budget.
• Culinary Institute of America graduate preferred.

REQUIRED SKILLS

• Expert knife skills.
• Advanced level of culinary skills.
• Advanced butchery skills.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• Ability to monitor, evaluate and solve operations problems as they arrive.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Excellent logistical planning and delegating skills.
• Must display a high level of energy and self-motivation.
• Must have a demonstrated history of improved guest experience with measurable results.

WORKING CONDITIONS

• Must be available to work a flexible schedule, including nights and weekends based upon business needs.
• Regular work requires a great deal of standing, lifting, bending, and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 pounds.
• Must be able to lift up to 40 pounds, or more with assistance.
• Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). Must possess own transportation in order to travel between locations during the work day as required.

Chef Thomas Keller's Yountville restaurant, Ad Hoc, is seeking enthusiastic and capable individuals who are passionate about food, beverage and hospitality to join the culinary brigade as a Sous Chef .
 
Opened in 2006 and originally intended as a temporary concept, Ad Hoc presents the American comfort food of Chef Keller's childhood in a casual dining setting. The restaurant's daily-changing four-course menu is served family-style, capturing the conviviality of home.

As a member of the culinary leadership team, this individual must be an independent worker and possess proven management skills. In this role, you will work closely with the Chef de Cuisine to oversee and manage all aspects of the kitchen. You will uphold the company’s standards of food quality and cleanliness while consistently training and mentoring the team to help them exceed their personal and professional goals. 

Qualified individuals should possess a strong attention to detail, organization and cleanliness. In addition to technical skill of a minimum of 5  years   of experience, the individual must have strong interpersonal and communication skills and the ability to be a strong team collaborator.  
 

Responsibilities:

• Team Management:  Oversee production and service teams, ensuring seamless operation and coordination. You will be leading a dynamic team, ensuring the highest standards of performance.
• Collaboration:  Ensure all demands and requests are met with flexibility and precision. Your ability to adapt and respond quickly to various demands will be crucial.
• Adaptability: Handle a variety of tasks, always adhering to our high standards. You must be ready to respond to the kitchen's dynamic needs.
• Leadership:  Lead by example while being open to continuous learning. Foster a structured environment where systems are crucial yet provide the flexibility for creative input and menu changes. 
• Quality Assurance:  Maintain the highest standards in cleanliness, organization, and technical execution, ensuring every product meets Ad Hoc standards.
• Administrative Duties:  Complete performance counseling paperwork, manage ordering, and oversee inventory responsibilities.

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:

• 401K and the opportunity to receive up to 4.0% of your salary as matching contributions
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose *
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance and long-term disability insurance
• Opportunities for growth and advancement
• Daily family meal
• Scholarship programs
• Peer mentorship program
• Employee discounts at Chef Thomas Keller’s casual properties
• Gym membership discount

Who we are:

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.”

Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

* Company contribution depends on your plan selection. Benefit offerings are subject to change over time.    

Stateline Road Smokehouse

Stateline Road Smokehouse is opening soon and hiring for our growing team!

Stateline Road Hospitality Group is growing and looking to hire talented leaders and hardworking culinary staff for the highly-anticipated Stateline Road Smokehouse. Chef Darryl Bell is taking his Michelin-Star training to create an innovative smokehouse concept in the Rails-Art District of Napa Valley. 

We are looking for individuals who are enthusiastic about food, beverage and hospitality to join our culinary brigade.

This restaurant, which is set inside of a former auto body shop, will showcase not only Kansas City-inspired smoking of meats but highlight the diversity and quality of locally-sourced ingredients. Bringing along not only two 20-foot long Moberg smokers that drive the menu, but with them a style and culture that has never been seen in Napa before us. 

On top of our competitive pay and respect-focused environment, we offer:⁠

• 401K
• Paid-Time Off
• Health insurance⁠
• Opportunities for career development /li>

r />We highly encourage people of all backgrounds and with varied experience levels to apply. We are an equal opportunity employer that is committed to inclusion and bringing diversity to the city of Napa. If you are focused, persistent and excited about the prospect of joining a team committed to your success, please apply today! 

 

Compensation: Hourly ($20.00 - $26.00) plus tips