Executive Chef - Maréla at Artisan Design Group, LLC

Healdsburg, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

90000.0

Posted On

18 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Vision, Menu Development, Team Leadership, Kitchen Operations, Financial Acumen, Food Cost Control, Recruitment, Mentoring, Recipe Development, Inventory Management, Vendor Partnerships, Guest Experience, Pre-Opening Leadership, Culinary Storytelling, Event Menu Development

Industry

Description

Description Position Overview Maréla is an upcoming coastal European–inspired restaurant rooted in the traditions of Southern European wine and seafood cuisine. The concept celebrates the simplicity and elegance of coastal cooking—where exceptional ingredients, thoughtful technique, and seasonality take center stage. Drawing inspiration from the culinary cultures of the Mediterranean and Southern Europe, Maréla will showcase a menu centered on pristine seafood, vibrant produce, and refined yet approachable preparations designed to be shared around the table. The restaurant will emphasize a deep connection between food and wine, creating a dining experience that reflects the spirit of gathering, discovery, and hospitality that defines great coastal dining. We are seeking a visionary Executive Chef to lead the culinary direction and daily kitchen operations of Maréla. This leader will partner closely with the Culinary Director and restaurant leadership to shape the restaurant’s identity, develop seasonally inspired menus, and cultivate a high-performing culinary team. The ideal candidate brings a balance of creative culinary leadership, operational excellence, and strong financial acumen, while maintaining an unwavering commitment to ingredient-driven cuisine and exceptional guest experiences. Key Responsibilities Culinary Vision & Menu Development Lead and execute the culinary vision for Maréla, reflecting the traditions and techniques of Coastal European cuisine. Develop seasonally driven menus that highlight pristine seafood, vibrant produce, and thoughtfully sourced ingredients. Collaborate with the Culinary Director to create dishes that complement the restaurant’s wine-forward philosophy and shared dining experience. Ensure culinary creativity remains grounded in simplicity, balance, and respect for exceptional ingredients. Maintain the highest standards of food quality, flavor integrity, and presentation across all services. Leadership & Team Development Build and lead a passionate, disciplined culinary team committed to excellence and craftsmanship. Recruit, mentor, and develop chefs and kitchen professionals who reflect Maréla’s culture of hospitality and collaboration. Foster an environment of accountability, continuous learning, and professional growth. Lead by example with professionalism, composure, and a commitment to culinary excellence. Culinary Operations & Financial Stewardship Oversee all kitchen operations, including staffing, scheduling, purchasing, inventory management, and vendor partnerships. Implement operational systems that support efficiency, quality control, and consistent execution. Maintain recipe documentation, plate standards, and culinary training protocols. Manage food cost, product utilization, and labor performance to achieve financial targets while preserving culinary integrity. Partner closely with the front-of-house leadership team to ensure seamless service and an exceptional guest experience. Guest Experience & Brand Representation Contribute to the overall guest experience through thoughtful menu design, culinary storytelling, and attention to detail. Represent Maréla’s culinary philosophy with authenticity and professionalism during guest interactions, tastings, and special events. Support the restaurant’s position as a destination dining experience through culinary excellence and innovation. Sales & Event Collaboration Partner with the Sales and Events teams to develop elevated menus and production strategies for private dining, weddings, and catered experiences. Participate in tastings, menu presentations, and client meetings to support revenue growth and brand positioning. Ensure event menus maintain the same level of culinary quality and refinement as the restaurant’s daily service. Pre-Opening Leadership Support kitchen design planning, equipment selection, and operational workflow development. Collaborate with the Culinary Director to conduct menu testing, recipe development, and culinary training before opening. Establish operational standards, systems, and kitchen culture that will guide the restaurant’s long-term success. Qualifications Minimum 5+ years of progressive culinary leadership, including experience as an Executive Chef or Chef de Cuisine in upscale or fine-dining restaurants. Demonstrated expertise in European or Mediterranean cuisine, with a strong understanding of seafood-driven concepts. Proven ability to lead high-performing culinary teams in dynamic, guest-focused environments. Strong financial acumen, including food cost control, labor management, and P&L awareness. Experience collaborating with leadership teams to support private dining, banquet, and event operations. Exceptional leadership, organizational, and communication skills. Ability to thrive in a fast-paced, entrepreneurial pre-opening environment. Preferred Attributes Experience in luxury boutique hotels, destination dining restaurants, or Michelin-recognized kitchens. Established relationships with Northern California farmers, fisheries, and artisanal purveyors. Passion for seasonality, sustainability, and coastal cuisine traditions. Strong appreciation for the connection between food, wine, and hospitality culture. Professional presence suited for client-facing events, culinary presentations, and media opportunities. Leadership Profile The successful Executive Chef for Maréla will embody the spirit of modern coastal European dining—balancing creativity, discipline, and respect for exceptional ingredients. This leader will inspire a team committed to culinary excellence while cultivating an environment where collaboration, curiosity, and hospitality thrive.

Responsibilities

The Executive Chef will lead the culinary vision, develop seasonally inspired menus reflecting Coastal European cuisine, and oversee all daily kitchen operations, including staffing and financial stewardship. This leader must cultivate a high-performing team committed to ingredient-driven cuisine and exceptional guest experiences.