Job Details

Sous ChefSalary Range: $68-72kCompany Description: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, & FulfillmentJob DescriptionWHAT YOU WILL ACCOMPLISHLead daily culinary operations of Olive & Hay, ensuring consistent execution of Napa Valley-inspired, farm-to-table menus.Supervise, train, and mentor kitchen staff, fostering a culture of accountability, teamwork, and creativity.Manage daily prep and production schedules; delegate responsibilities to ensure timely service across breakfast, brunch, lunch, and dinner.Uphold all recipe specifications, portion standards, and plating presentations to deliver brand consistency.Collaborate with the Executive Chef on menu development, seasonal specials, and cross-utilization of ingredients to manage food costs.Ensure compliance with Napa County health codes, HACCP protocols, and resort safety standards.Assist in ordering, inventory control, and vendor relations to maintain optimal par levels and minimize waste.Support banquets and resort activations by coordinating staffing and production as needed.Step into the role of Chef de Cuisine/Executive Chef when leadership is off-property.WHAT YOU WILL BRINGMinimum 5 years of professional culinary experience in fine dining, with at least 2 years in a supervisory role.Proven leadership skills in high-volume resort or restaurant kitchens.Strong understanding of Italian/Napa-inspired cuisine, seasonal sourcing, and modern culinary techniques.Ability to manage labor and food costs, schedule effectively, and drive financial performance.Exceptional organizational and communication skills; bilingual (English/Spanish) preferred.Valid food handler's certification (ServSafe Manager preferred).Ability to stand for prolonged periods, lift up to 50 lbs, and work a flexible schedule including nights, weekends, and holidays.GREAT IF YOU HAVECulinary degree or ACF certification.Passion for guest experience, creativity in menu design, and a drive to mentor future culinary leaders.Enthusiasm for sustainability and local sourcing aligned with Napa Valley's ethos.We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.