Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Executive Chef
Meritage Resort & Spa
The salary for this position is $155k-165k
At Meritage Resort & Spa, our culinary team creates memorable dining experiences across luxury restaurants, banquet and catering events, weddings, conferences, resort celebrations, and special activations. Every culinary experience is an opportunity to showcase exceptional food, thoughtful presentation, and the gracious hospitality of Napa Valley.
We’re looking for our next Executive Chef to lead a resort-wide culinary operation and a team of approximately 100 culinary professionals. This is an exciting opportunity for an experienced, strategic, and hands-on culinary leader who thrives in a dynamic resort environment and understands how to deliver exceptional quality and consistency across restaurants and large-scale events.
Reporting directly to the resort’s Director of Food & Beverage, the Executive Chef will oversee all culinary operations at Meritage Resort & Spa. This position is responsible for culinary direction, menu development, team leadership, financial performance, food quality, food safety, and production planning
Who You Are
You are an accomplished culinary leader who understands that successful resort operations are built through vision, preparation, organization, communication, and teamwork. You can see the big picture while remaining engaged in the details that make each guest experience exceptional.
You lead with presence, professionalism, and accountability. You are comfortable moving between restaurant kitchens, banquet operations, event spaces, and administrative responsibilities while maintaining a consistent focus on quality, hospitality, and financial performance.
You understand how to balance creativity with execution. You can develop distinctive culinary concepts and menus while ensuring that recipes, systems, staffing, purchasing, and production plans support a profitable and sustainable operation.
You enjoy developing people and building strong teams. You communicate expectations clearly, recognize great performance, address challenges promptly, and create an environment where employees feel supported, valued, and motivated to succeed.
What You’ll Do
Lead the overall culinary operation for all resort restaurants, banquet and stewarding.
Direct, coach, schedule, and develop a culinary team of approximately 100 employees, including banquet chef, chef de cuisines, director of steawrding, cooks, stewards, and culinary support positions.
Establish and execute the resort’s culinary vision, standards, operating procedures, and strategic priorities.
Provide leadership and direction across multiple restaurant kitchens, banquet kitchens, production areas, event spaces, and specialty culinary operations.
Partner with Food & Beverage Director to develop annual operating plans, business strategies, revenue goals, and culinary priorities.
Maintain a visible presence throughout the culinary operation, including restaurant service, banquet preparation, event execution, tastings, and high-volume production periods.
Oversee the quality, consistency, presentation, timing, and execution of all food served throughout the resort.
Develop and maintain culinary concepts that reflect the Meritage Resort & Spa brand, Napa Valley, seasonal ingredients, and the expectations of resort guests and local clientele.
Lead menu development for…