At Alila Hotels, a Hyatt Hotels brand, our guests select our luxury resorts because of our caring and attentive colleagues who are focused on providing elegant service and meaningful, surprisingly different experiences.

Alila Napa Valley is searching for a Culinary & Service Director who supports a culinary and dining service culture embracing elegant presentation and superlative service at our resort restaurant and bar outlets, including Acacia House restaurant, the Terrace Bar, Event Catering, and in Room Dining. The Alila Napa Valley features a local, sustainable menu that reflects the bounty of Napa Valley. As a member of the Resort’s Executive Committee, the Culinary & Services Director is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the hotel General Manager.

Hyatt colleague’s work in an environment that demands exceptional performance and reap rewarding benefits. Hyatt supports internal career opportunities, job enrichment and a caring work environment. If you are ready for this challenge, then we are ready for you!

The salary range for this this position is $150,000 and $160,000. This is the pay range for this position at Alila Napa Valley reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors including experience, and education.

Job responsibilities may include but are not limited to:

• Develop and implement the culinary vision for the organization, including menu development, recipe creation, and food presentation
• Train and manage a team of cooks and kitchen staff, ensuring compliance with all Hyatt and State safety and sanitation regulations
• Oversee food preparation and cooking activities to ensure quality and consistency of dishes
• Development and implementation of best practices systems for cost control and food quality standards.
• Stay up-to-date on trends in the culinary industry and incorporate them into menu planning
• Create, Implement and maintain F&B Sales and Marketing programs to increase business
• Coordinate food production schedules to meet demands, considering factors such as events, holidays, and special occasions
• Monitor inventory levels and order supplies as needed, keeping within budget constraints, to include monthly inventories
• Provide direction to purchasing & receiving department
• Work with suppliers to negotiate contracts and secure the best possible prices for ingredients and other necessary supplies.
• Develop cost-effective methods for reducing waste and maximizing efficiency
• Evaluate new products and equipment to determine if they will improve operations
• Conducting regular research and develop relationships with local farmers and purveyors of sustainable and organic foods
• Implement New Hire Training and Onboarding for all FOH and BOH colleagues
• Monitoring food costs and inventory levels to ensure that the restaurant or hotel is meeting profit goals
• Ensuring that food preparation meets health codes and standards by conducting regular inspections of the kitchen facilities, storage areas, and equipment used in the preparation process
• Developing menus for special events held at the restaurant or hotel such as weddings or corporate dinners
• Create new dishes or adapting existing dishes based on seasonal ingredients or customer requests
• Maintains current recipe cards, food descriptions and costing for all menus.
• Implementation and of employee cafeteria, and define standards.
• Maintains ongoing FOH culinary training material, to include testing, food shows, and staff tastings to drive Forbes 5 Star recognition
• Validates and approves weekly schedules per Hyatt standards
• Conducts weekly meetings with F&B to establish weekly/monthly goal

• Previous experience as an Executive Chef at a luxury hotel or established restaurant preferred
• 6 years or more of progressive hotel Food and Beverage experience (Hyatt experience preferred)
• Understanding of Front of House service standards and training
• Experience at a Forbes 4 or 5 Star establishment preferred
• Experience in a Michelin recognized restaurant preferred
• Clear concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel
• Must have excellent organizational, interpersonal and administrative skills
• Experience implementing new F&B concepts
• Ideal applicant should have strong organizational skills, ability to work with flexible work schedule, be a team player and a dynamic leader with demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds