Top 9 Head chef Jobs in Napa, Ca

QSR SOUS CHEF
GRATON RESORT & CASINO —Rohnert Park, CA
- From $70,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Ability to lift 50 pounds
- 21 years or older
Sous Chef
Culiene —Petaluma, CA
- $55,200 - $75,800 a year
- Email
- Google Workspace
- ServSafe
- English
- 401(k)
- 401(k) matching
Quick Apply
Sous Chef
Mare Island Brewing Co. —Benicia, CA
- $68,000 - $75,000 a year
- Weekends as needed
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Line Cook / Food Prep
Good Day Cafe —Vallejo, CA
- $17 - $22 an hour
- Part-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- 401(k) matching
Quick Apply
Prep Cook
Council on Aging —Santa Rosa, CA
- $21 - $22 an hour
- Part-time
- Writing skills
- Pass drug screening
- 1 year
Quick Apply

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Chef De Cuisine | Carneros Resort & Spa
Carneros Resort and Spa —Napa, CA
Carneros Resort and Spa is a luxury destination situated on 28 beautiful acres in Napa Valley, offering world-class services to our guests.
$100,000 - $120,000 a year
Quick Apply
Chef de Cuisine
Stanly Ranch —Napa, CA
With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations…
$105,000 a year
Quick Apply

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Director of Culinary
MISKIRI HOSPITALITY GROUP —Columbus, OH
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.
$140,000 a year
Quick Apply
Chef Consultant- TEMP APPOINTMENT
CHILD DEVELOPMENT COUNCIL OF FRANKLIN COUNTY INC —Columbus, OH
Must have a valid Ohio driver’s license. Training, typically requiring only entry-level experience. 2-year program, combines technical skill development with…
$30 - $35 an hour
Quick Apply

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QSR SOUS CHEF

GRATON RESORT & CASINO -
Rohnert Park, CA

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Job Details

Full-time
From $70,000 a year

Qualifications

Grilling
Customer communication
Sautéing
Quick service & fast food restaurant experience
Meat preparation
Broiling
Sauce making techniques
Food preparation equipment operation
Food Handler Certification
Communication with kitchen staff
Hospitality management

Full Job Description

Position Summary:
The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick Service Restaurants by ensuring food quality, consistency, speed of service, and adherence to food safety standards. Working closely with the QSR Head Chef, and culinary team, the QSR Sous Chef supervises food production, trains and develops team members, monitors inventory and production levels, and ensures all menu items are prepared according to established recipes and brand standards. This position plays a key leadership role in maintaining an efficient, high-volume kitchen operation while delivering an exceptional guest experience through quality food and operational excellence.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, and procedures.
3. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency.
4. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively.
5. Execute recipes and uphold standards that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control.
6. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations.
7. Enforce safety and sanitation standards, uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly.
8. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation.
9. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates.
10. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management.
11. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Required Qualifications:
1. Minimum of five (5) years of culinary experience in related fields.
2. At least two (2) years of experience in a high-volume or fast food management.
3. Ability to quickly adapt to new kitchen environments and operational cultures while demonstrating comprehensive knowledge of a variety of cooking techniques, cuisines, service models, and dining concepts.
4. Ability to work in all aspects of kitchen operations, including high-volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautÃ©ing, broiling, grilling, and cold food production.
5. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
6. Strong ability to manage time effectively and work independently with minimal supervision.
7. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
8. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high pressure or challenging situations.
9. Must possess or obtain a California Food Handler Certification.

Physical Requirements:
1. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of six feet with or without assistance.
2. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance.
3. Requires manual dexterity to operate and use job related equipment.

Age Requirement: 21 years of age or older

Pay Rate: Starting at $70,000 Annually

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head chef jobs in napa, ca

QSR SOUS CHEF

Sous Chef

Sous Chef

Line Cook / Food Prep

Prep Cook

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