Executive Chef

THE OPPORTUNITY

We are seeking an Executive Chef who is ready to do the most important and ambitious work of their career. This is not a position for someone looking to maintain the status quo. We are actively investing in elevating our culinary program — in quality, in identity, and in impact — and we want a culinary leader who shares that drive.

The right person will bring a clear, confident culinary point of view. They will have a demonstrated history of producing food that is not just technically excellent, but memorable — the kind of work that gets recognized, talked about, and that stands apart in a competitive market. James Beard-caliber thinking, execution, and ambition is the standard we are reaching for.

Equally important: this role is a leadership and administrative position as much as it is a culinary one. We need someone who understands how to run a kitchen as a business — managing food cost, labor, systems, and people with the same level of craft they bring to a plate. The ability to develop and retain a strong culinary team is non-negotiable.

This position works closely and collaboratively with ownership across current and future concepts. You will have a real voice in shaping where these brands go, and we expect you to use it.

THE IDEAL CANDIDATE

• Has a strong, defined culinary point of view — and the résumé to back it up. Experience at James Beard-recognized, Michelin-recognized, or equivalent nationally respected programs is a significant plus.
• Brings at least 7 years of progressive culinary experience, with a minimum of 3 years in an executive or senior leadership role.
• Is a proven team builder who can recruit, develop, and retain talented culinary professionals — and who understands that their team's success is their success.
• Has strong administrative and operational command: food cost management, labor scheduling, procurement, vendor relationships, inventory systems, and kitchen compliance.
• Is experienced across multiple culinary formats — fine dining, catering, and ideally fast-casual — or demonstrates the range and adaptability to lead across all three.
• Understands wine country cuisine and has a genuine connection to locally sourced, terroir-driven cooking that defines our culinary identity.
• Can communicate with confidence in front of guests, clients, and ownership. Guest-facing presence and the ability to represent our brands publicly matters.
• Is organized, self-directed, and operates with a high degree of accountability.
• Is located in or willing to relocate to the Sonoma/Napa area.

COMPENSATION & BENEFITS

• Salary: $105,000-$115,000 annually, commensurate with experience
• 75% employer-covered Kaiser health insurance
• 12 days paid time off
• Frequent additional cash gratuities at off-site events
• Major holidays off; 2× pay for holiday shifts worked (Thanksgiving, Christmas Eve, Christmas Day, New Year's Day)
• Gym membership discount
• Professional development budget and reimbursement opportunities
• A meaningful seat at the table as a key leader in a growing, ambitious hospitality group

A NOTE FROM OUR FOUNDERS

We've built something we're genuinely proud of — and we know the next chapter requires the right culinary leader to help take it there. We are not looking for someone to simply fill a role. We're looking for someone who will grow with us, challenge us, and leave a lasting mark on what Goodness Gracious Hospitality Group becomes.

If that sounds like you, we'd love to hear from you.

goodgracioushospitality.com · [email protected]