Executive Chef - Farmhouse Inn at Pinyon

Forest Hills, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

105000.0

Posted On

31 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Financial Management, Team Building, Operational Excellence, Cost Control, Sourcing, Guest Experience, Inventory Management, Compliance, Training, Innovation, Wine Pairing, Budgeting, Performance Management

Industry

Hospitality

Description

Description Position Overview Farmhouse Inn is a luxury boutique property rooted in the richness of Sonoma County—where culinary excellence, local sourcing, and elevated hospitality converge to create a deeply personal guest experience. The Executive Chef serves as the visionary leader of the culinary program, responsible for defining, executing, and continuously evolving a refined, ingredient-driven dining experience that reflects the spirit of wine country. This role blends artistry with disciplined execution—balancing creativity, operational excellence, financial performance, and team development. The Executive Chef will partner closely with the Culinary Director and property leadership to deliver a best-in-class culinary program that drives guest satisfaction, brand distinction, and business performance. Core Leadership Pillars Business Drive revenue, profitability, and cost discipline across all culinary operations Maintain strong labor and food cost controls while preserving product integrity Collaborate with Revenue, Sales, and Marketing teams to optimize culinary-driven experiences and programming Oversee purchasing, vendor relationships, and inventory management with a focus on quality and sustainability Brand Lead the culinary vision in alignment with Farmhouse Inn’s luxury positioning and Sonoma identity Design seasonal, wine-driven menus that showcase regional ingredients and refined technique Ensure consistent execution of presentation, flavor profiles, and guest experience standards Partner with the wine team to create cohesive food and wine pairings reflective of the region Culture Build, mentor, and inspire a high-performing culinary team rooted in respect, accountability, and excellence Foster a culture of learning, creativity, and ownership within the kitchen Champion collaboration across departments to ensure a seamless guest experience Model leadership behaviors consistent with FHG’s People & Culture philosophy Key Responsibilities Culinary Leadership & Execution Develop and execute seasonal menus for all dining outlets, private dining, and special events Ensure the highest standards of food quality, consistency, and presentation Maintain a strong connection to local purveyors, farms, and artisanal producers Continuously innovate while honoring the integrity of coastal and wine country cuisine Operational Excellence Oversee all kitchen operations including staffing, scheduling, training, and performance management Ensure compliance with all health, safety, and sanitation standards (including California regulations) Maintain operational systems that support efficiency, organization, and consistency Partner with FOH leadership to ensure seamless service execution Financial & Administrative Management Manage kitchen budgets, including labor, food cost, and operating expenses Analyze financial performance and implement strategies to improve profitability Oversee inventory, ordering, and waste reduction initiatives Participate in forecasting and strategic planning with property leadership Team Development & Leadership Recruit, train, and develop culinary talent aligned with luxury hospitality standards Provide ongoing coaching, feedback, and performance management Create clear career pathways and development opportunities for team members Lead by example with professionalism, composure, and a commitment to excellence Guest Experience & Innovation Engage with guests to elevate the dining experience and build brand loyalty Participate in culinary events, tastings, and media opportunities as a brand ambassador Continuously evaluate and refine the culinary program based on guest feedback and trends Qualifications 7+ years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or equivalent in a luxury or Michelin-level environment Strong background in seasonal, ingredient-driven cuisine with a focus on local sourcing Proven ability to lead high-performing teams in a fast-paced, high-expectation environment Demonstrated financial acumen with experience managing budgets, labor, and food cost controls Deep understanding of wine and food pairing, preferably within a wine country setting Exceptional leadership, communication, and organizational skills California Compliance & Work Environment Ability to work a flexible schedule including evenings, weekends, and holidays Must comply with all California food safety, wage and hour, and employment regulations Ability to stand for extended periods and work in a physically demanding kitchen environment Commitment to maintaining a safe, inclusive, and respectful workplace in alignment with California employment laws Why Farmhouse Inn Farmhouse Inn is more than a destination—it is an experience rooted in authenticity, craftsmanship, and connection. As Executive Chef, you will play a defining role in shaping the culinary identity of one of Sonoma’s most celebrated properties while contributing to the continued growth of Foley Hospitality Group.

Responsibilities

The Executive Chef will serve as the visionary leader of the culinary program, responsible for defining, executing, and evolving a refined, ingredient-driven dining experience that reflects the spirit of wine country. Key duties include driving business performance through cost discipline, leading the culinary vision, building and mentoring the team, and ensuring operational excellence across all dining outlets.