Olive & Hay - Sous Chef

Company Description

Pacific Hospitality Group (PHG) offers a distinctive value proposition for both investors and team members through our owner/operator model. As a family-focused organization, we are committed to long-term holds that support sustainable growth and meaningful career development. Our mission is to enrich lives through memorable experiences, community support, and honoring God in all that we do. We prioritize long-term value creation and responsible, steady expansion.

• Integrity
• Compliance
• Value Creation
• Principled Entrepreneurship
• Customer Focus
• Knowledge
• Change
• Humility
• Respect
• Fulfillment

Salary Range: $68,000–$72,000

What You Will Accomplish

• Oversee daily culinary operations for Olive & Hay, ensuring consistent execution of Napa Valley–inspired, farm-to-table cuisine.
• Supervise, train, and coach kitchen team members while fostering a culture of accountability, collaboration, and creativity.
• Manage prep and production schedules, delegating tasks to ensure efficient service across breakfast, brunch, lunch, and dinner periods.
• Maintain strict adherence to recipe specifications, portion standards, and plating guidelines to uphold brand consistency.
• Partner with the Executive Chef on menu development, seasonal features, and strategic ingredient cross-utilization to optimize food costs.
• Ensure full compliance with Napa County health regulations, HACCP procedures, and resort-wide safety standards.
• Assist with purchasing, inventory management, and vendor relationships to maintain proper par levels and minimize waste.
• Support banquet operations and resort events by coordinating staffing, production, and execution.
• Serve as acting Chef de Cuisine/Executive Chef when senior leadership is off-property.

• At least 5 years of professional culinary experience in fine dining, including a minimum of 2 years in a supervisory or lead role.
• Demonstrated leadership in high-volume resort or upscale restaurant environments.
• Strong knowledge of Italian and Napa Valley–inspired cuisine, seasonal sourcing, and contemporary culinary techniques.
• Ability to manage labor and food costs, create schedules, and contribute to financial performance.
• Excellent organizational and communication skills; bilingual in English/Spanish is a plus.
• Valid food handler certification (Serv Safe Manager preferred).
• Ability to stand for long periods, lift up to 50 lbs, and work a flexible schedule including nights, weekends, and holidays.