Job Description

Join Celebrity Chef Charlie Palmer’s Culinary Team at Charlie Palmer Steak Napa in the Archer Hotel

We are seeking passionate, enthusiastic, and creative culinary professionals who have a profound interest in food and wine, a strong desire to build culinary knowledge, and a drive to meet the highest standards in our profession.

Offering highly competitive compensation packages, you will work alongside Chef Charlie Palmer and our experienced culinary team to assist with planning and managing of the culinary program, along with creating menus and managing daily kitchen activities.

The ideal candidate has a commitment to excellence, works well in a team environment, and has a desire to learn and grow under one of the most renowned Chef's and culinary brands in the country.

This is a high-level leadership position collaborating directly with Chef Charlie Palmer to develop menus and shape the culinary direction across all outlets. The role requires exceptional culinary expertise, strategic oversight of kitchen operations, and a dedication to mentoring a team to deliver elevated, consistent dining experiences.

Responsibilities:

• Work under Chef Charlie Palmer and report to Archer Hotel F&B Management team.
• Create and design innovative menus and regularly update and refine menus based on seasonal ingredients, guest feedback, and industry trends.
• Supervise and manage kitchen staff, including hiring, training, scheduling, and performance evaluations, always ensuring a positive and productive working environment.
• Oversee food preparation and cooking to ensure that dishes are prepared according to recipes and quality standards for both the restaurant/bar and all sales & catering events while maintaining quality and consistency in food presentation and taste.
• Manage inventory levels, order supplies, and maintain relationships with vendors, ensuring cost-effective purchasing while maintaining high-quality standards.
• Ensure that all health, safety, and sanitation regulations are followed and the business is in compliance while conducting regular inspections and training to maintain a clean and safe kitchen environment.
• Monitor and manage food and kitchen labor costs by implementing cost-saving measures without compromising quality.
• Manage annual budget, weekly flash reports, and monthly P&L and all relevant BOH costs.
• Strive to exceed guest expectations and enhance overall dining experiences, by visiting guests, tables, and sales & catering events.
• Address and resolve any guests complaints or concerns regarding food quality and service, and work to recover all guest complaints.
• Work closely with the other departments, including FOH staff and management, building operators, and the local Union to ensure seamless operations and a cohesive guest experience.
• Stay updated on culinary trends and techniques, and work with Chef Palmer to experiment with new recipes and presentations to keep the menu fresh, seasonal, and exciting.

Preferred Qualifications:

• Minimum 4-5-years experience in a qualified restaurant
• A passion for hospitality, food and beverage and the guest experience
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Knowledge on restaurant management software, like OpenTable
• Creative & Team oriented
• Fine Dining experience a plus
• A team player with a heart for hospitality.
• Entrepreneurial at heart and innovative in mind.
• Customer-focused, with guests, clients and employees at the forefront of your thinking.
• Nimble and able to adapt to change quickly.
• Committed to sharing and togetherness and value the family mindset of our organization.
• Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation.
• An excellent communicator.
• Naturally curious and value listening to solve problems.
• Comfortable following directions, guidelines and work objectives.
• Capable of exerting up to 60 pounds of force occasionally.
• Capable of standing for an entire shift or for an extended amount of time.
• Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
• A plus: Practiced, with six months' related experience in restaurant or a service industry.
• A must: Eager to be part of a great work culture and team.

Benefits:

We are proud to offer competitive wages and the following benefits for full-time employees:

• PTO
• Hotel and restaurant discounts available at select LodgeWorks properties
• Health, vision and dental benefits?
• 401(k) plans with matching contributions?
• Paid holidays?
• Short-term and long-term disability (company sponsored)?
• Referral bonuses?
• Flexible spending accounts?

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