Chef de Cuisine
Hundred Acre Winery
Job Description
Chef de Cuisine – Hundred Acre (Calistoga, Napa Valley)
Required years of experience
5 years minimum senior management within a fine dining, Michelin rated capacity (chef de cuisine)
About Hundred AcreHundred Acre is a Napa Valley estate dedicated to extraordinary craftsmanship in wine, food, and hospitality. We believe in creating exclusive, singular experiences grounded in intention, care, and genuine connection.
We are seeking motivated individuals with deep respect for the craft and a commitment to personal growth to help shape the next chapter of Hundred Acre in Calistoga.
The CDC supports and reports directly to the VP of Culinary in leading the estate’s culinary operations. This role operates with a high degree of independence and accountability, requiring sound judgment, adaptability, and composure in a multifaceted environment.
Responsibilities- Lead, motivate, and mentor the culinary team through daily service and ongoing development.
- Maintain the highest standards of flavor, presentation, and consistency.
- Take ownership of assigned products and projects from concept through execution.
- Develop and document menus, recipes, and SOPs.
- Oversee ordering, inventory, and maintenance of facilities and equipment.
- Ensure compliance with sanitation and safety standards.
- Lead the preparation and execution of all events\meal at any of our facilities.
- Train and mentor all employees within their department, and facilitate good relations with collaborating departments.
- Develop and maintain outstanding relationships with unique sources and vendors
- Support the VP of Culinary in any and all projects in relations to development of the culinary program.
- Formal culinary training or equivalent experience.
- 5 years in a leadership role within a fine-dining tasting menu environment
- Proven experience creating, documenting, and integrating SOPs.
- Strong communication skills and the ability to lead independently.
- California food handler and sanitation certifications.
Salary: $160000-185000+, based on experience.
Bonus: annually up to 10% of base salary
Benefits: Assisted medical, dental, and vision coverage
401(k) Employer contribution at owner’s discretion, up to 3%
Perks: Paid time off, staff dining privileges, professional development, and estate closure holidays
Required Leadership Skills
- Communication
- Ability to Work Independently
- Collaboration With Talented Professionals
- Mentorship Capabilities
- Adaptability in a Fine Dining Environment
- Commitment and Desire to Professional Growth
- Attention to Detail in Guest Experiences
- Generosity in Service
- Nurturing Team Environment
- Finesse in Culinary Execution
- Consistency in Quality and Service
- Ability to Create Memorable Experiences
- Leadership in Culinary Settings
- Understanding of Hospitality Industry Standards
- Ability to Inspire and Motivate Others
Required Technical Skills
- Scheduling
- Recipe Development
- SERV Safe Certified
- Kitchen Management
- Menu Development
- Ordering / Purchasing
- Outlook email
- Excel
- Vendor relations
- Can Lift 50+ pounds, consistently