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Executive Chef Jobs in Santa Rosa, CA (NOW HIRING)

MacArthur Place

Hotel Sous Chef

Sonoma, CA

$75K - $80K/yr

This role works closely with the Executive Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest ...

MacARTHUR Place

Hotel Sous Chef

Sonoma, CA · On-site

$75K - $80K/yr

This role works closely with the Executive Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest ...

Bottega Napa Valley

Sous Chef

Yountville, CA · On-site

$57K - $76K/yr

As Sous Chef, you will play a key role in supporting the Executive Chef and CDC in the day-to-day operations of the kitchen. This includes working on the line, assisting with expediting service ...

MacArthur Place Hotel and Spa

Hotel Sous Chef

Sonoma, CA · On-site

$75K - $80K/yr

This role works closely with the Executive Chef to oversee daily kitchen operations, develop and coach culinary team members, manage production and inventory, and ensure an outstanding guest ...

Bottega Napa Valley

Sous Chef

Yountville, CA

$75K - $87K/yr

As Sous Chef, you will play a key role in supporting the Executive Chef and CDC in the day-to-day operations of the kitchen. This includes working on the line, assisting with expediting service ...

Auberge Collection

Sous Chef

Napa, CA · On-site

$80K/yr

Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. * Oversee food preparation activities, ensuring dishes are ...

Auberge Collection

Sous Chef

Napa, CA · On-site

$80K/yr

Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. * Oversee food preparation activities, ensuring dishes are ...

27 North

Sous Chef

Healdsburg, CA · On-site

$80K/yr

Purpose (Why the Role Exists) The Sous Chef plays a critical role in executing Maréla's culinary vision by supporting the Executive Chef in daily kitchen operations, maintaining quality and ...

Alliance Redwoods

Chef

Occidental, CA · On-site

$20 - $30/hr

Position Summary The Commis Chef assists the Executive Chef and kitchen leadership with food preparation, cooking, cleaning, and maintaining kitchen organization. The ideal candidate is eager to ...

Liora Estate

Sous Chef

Healdsburg, CA · On-site

$80K/yr

Purpose (Why the Role Exists) The Sous Chef plays a critical role in executing Maréla's culinary vision by supporting the Executive Chef in daily kitchen operations, maintaining quality and ...

Innovative Dining Group

Sous Chef

Napa, CA · On-site

$65K - $87K/yr

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the ...

Innovative Dining Group

Sous Chef

Napa, CA · On-site

$65K - $87K/yr

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the ...

BOA Napa LLC

Sous Chef

Napa, CA · On-site

$65K - $87K/yr

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the ...

Liora Estate LLC

Sous Chef

Healdsburg, CA · On-site

$80K/yr

Purpose (Why the Role Exists) The Sous Chef plays a critical role in executing Marela's culinary vision by supporting the Executive Chef in daily kitchen operations, maintaining quality and ...

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Showing results 21-40

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Santa Rosa, CA

Executive Chef information

See Santa Rosa, CA salary details

$43.7K

$95K

$142.1K

How much do executive chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for executive chef in Santa Rosa, CA is $94,996.00, according to ZipRecruiter salary data. Most workers in this role earn between $78,200.00 and $107,700.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Santa Rosa, CA?

The most popular types of Chef jobs in Santa Rosa, CA are:

What are popular job titles related to Executive Chef jobs in Santa Rosa, CA?

For Executive Chef jobs in Santa Rosa, CA, the most frequently searched job titles are:

What job categories do people searching Executive Chef jobs in Santa Rosa, CA look for?

The top searched job categories for Executive Chef jobs in Santa Rosa, CA are:

What cities near Santa Rosa, CA are hiring for Executive Chef jobs?

Cities near Santa Rosa, CA with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Santa Rosa, CA as of August 2026, with employment types broken down into 78% Full Time, and 22% Part Time. Highlights an 100% In-person job distribution, with an average salary of $94,996 per year, or $45.7 per hour.

Sous Chef | FARM Restaurant | Carneros Resort & Spa

Carneros Resort and Spa

Napa, CA

$80K - $90K/yr

Full-time

Re-posted 7 days ago

Job description

Reports to: Executive Chef

Position Overview

The Sous Chef at FARM Restaurant at Carneros Resort and Spa is a key leader in the kitchen, supporting the Executive Chef in overseeing culinary operations while embodying a farm-to-table philosophy. This role is responsible for maintaining the highest culinary standards, managing kitchen staff, and ensuring that every dish reflects the freshness, sustainability, and exceptional quality that define FARM’s luxury dining experience. The ideal candidate is passionate about seasonal ingredients, sustainable sourcing, and creative culinary techniques that enhance local flavors.

Key ResponsibilitiesCulinary Excellence & Farm-to-Table Philosophy
  • Collaborate with the Executive Chef to develop and execute seasonal menus that showcase fresh, locally sourced ingredients.
  • Maintain strong relationships with local farmers, ranchers, and purveyors to ensure the highest quality, sustainable ingredients.
  • Demonstrate expert culinary techniques, ensuring consistent preparation, presentation, and flavor profiles for all dishes.
  • Innovate and introduce new dishes that align with the farm-to-table concept and reflect the Napa Valley culinary heritage.
  • Ensure that all menu items meet FARM’s luxury dining standards, focusing on taste, presentation, and sustainability.
Kitchen Leadership & Team Management
  • Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
  • Provide hands-on leadership during service, ensuring efficient, high-quality food preparation and plating.
  • Conduct regular team meetings and pre-shift briefings to communicate menu changes, service expectations, and culinary techniques.
  • Implement coaching and performance management strategies to support team development.
  • Schedule kitchen staff, optimizing labor costs while maintaining service excellence.
Operational Efficiency & Food Safety
  • Oversee daily kitchen operations, including inventory management, food preparation, and sanitation.
  • Maintain accurate inventory of ingredients, minimizing waste through proper storage and utilization.
  • Ensure compliance with health, safety, and sanitation standards, including regular inspections and temperature checks.
  • Collaborate with the Executive Chef to maintain kitchen equipment and ensure a clean, organized workspace.
Collaboration & Event Support
  • Work closely with the Food & Beverage team to coordinate special events, seasonal dinners, and private functions.
  • Support the planning and execution of wine-pairing dinners, chef’s table experiences, and other exclusive culinary events.
  • Act as a culinary ambassador for FARM, engaging with guests during special experiences and promoting the farm-to-table philosophy.
Financial Management & Cost Control
  • Monitor food costs, labor expenses, and inventory to ensure financial targets are met.
  • Implement portion control and waste reduction practices to optimize profitability.
  • Collaborate with the Executive Chef on budgeting, cost forecasting, and supplier negotiations.
Qualifications:
  • Culinary degree from an accredited institution or equivalent experience.
  • 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table, or luxury resort setting.
  • Strong understanding of seasonal ingredients, sustainable sourcing, and farm-to-table cuisine.
  • Proven leadership skills, with experience training and managing kitchen teams.
  • Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
  • Knowledge of food safety regulations and best practices.
  • Strong organizational and multitasking abilities, with attention to detail.
  • Flexible schedule, including availability to work evenings, weekends, and holidays.
  • Passion for culinary innovation, sustainability, and exceptional guest experiences.