EXECUTIVE CHEF & CULINARY DIRECTOR
Location: The Stavrand Russian River Valley,
in the town of Guerneville in Sonoma County (23 min. west of Hwy 101 off River Road (exit 494))
Are you a culinary visionary with the leadership skills to match your exceptional palate? Do you thrive in a boutique luxury environment where creativity and sustainability are celebrated? Join our team at the Stavrand!
We are a 21-room property that believes in “doing more with less”—embracing creativity, efficiency, and personalized guest experiences. Our focus is on crafting unforgettable moments through simplicity and authenticity. We aim to showcase the bounty of Sonoma County’s world-class agriculture and let the beauty of connection, food, and hospitality speak for itself.
Join us as Executive Chef & Culinary Director to shape an innovative, guest-focused food and beverage experience that celebrates the richness of our region and the joy of bringing people together.
ABOUT US:
The Stavrand is an award-winning, AAA Four Diamond, luxury boutique hotel nestled in the heart of Sonoma County’s redwood forest. As a member of our close-knit team, you’ll be surrounded by natural beauty and a supportive, collaborative environment. We pride ourselves on wowing guests with personalized experiences, and our culinary program is a cornerstone of that mission. Our restaurant is a private amenity, exclusively available to guests staying at the hotel and their invited companions, offering an intimate and tailored dining experience. By remaining closed to the public, we can dedicate ourselves to creating truly exceptional moments for our visitors.
Our culture is deeply rooted in alignment and collaboration. Every department works seamlessly together, contributing to our shared goal of delivering unforgettable guest experiences. The culinary program is an integral part of this effort, designed to enhance and complement the overall journey we create for our guests. We cultivate a positive, inclusive, and supportive environment where the back of house (BOH) is as collaborative, guest-focused, and engaged as the front of house (FOH). Together, we ensure that every detail, from every corner of the hotel, adds to the meaningful and memorable moments our guests cherish.
WHAT YOU'LL DO:
A) Culinary Leadership:
Guest Breakfasts: Oversee daily complimentary breakfasts, mentor line cooks, and step in as needed.
Weekend Prix Fixe Dinners: Plan and execute intimate guest dinners, often solo, including prep, cooking, and clean-up.
Group Catering: Develop menus, support sales efforts, and lead flawless execution of events, arranging additional staffing when needed.
Evening Aperitif Program: Manage nightly complimentary beverage offerings and explore creative ways to enhance guest engagement during this time.
Stavrand Store & Minibar Offerings: Curate grab-and-go snacks and in-room minibar items to delight guests and reflect Sonoma County’s best.
Culinary Garden: Collaborate with the groundskeeping team to grow and harvest seasonal produce, integrating estate-grown bounty into your menus.
B) Hotel Leadership:
Handle escalated guest culinary concerns with care and professionalism.
Participate in weekly leadership and daily operations meetings to ensure seamless communication and collaboration.
Co-facilitate hotel-wide team trainings, ensuring alignment with the Stavrand’s values.
Support administrative tasks such as coding expenses, submitting payroll data, and maintaining compliance with health and safety standards.
Serve as a manager-on-duty during, events, and occasionally for overnight emergencies.
WHAT YOU BRING:
Culinary Excellence: An exceptional palate and passion for creating memorable guest experiences.
Leadership Skills: Proven ability to inspire and mentor a small team with accountability, respect, and collaboration.
Flexibility: A “scrappy” work ethic, with a willingness to pitch in wherever needed to ensure the guest and team experience is exceptional.
Business Savvy: Experience managing inventory, costs, menu development, and portioning to drive revenue while controlling expenses.
Sustainability Awareness: Familiarity with local sourcing, sustainable practices, and incorporating estate-grown ingredients.
Guest Focus: Commitment to safety, quality, and creativity, while embracing opportunities to continuously improve.
Beverage Knowledge: Conversant in beverage pairings, with a focus on Sonoma County offerings.
Event Expertise: Comfortable executing intimate private dinners and group catering events.
WHY JOIN THE STAVRAND?
Small-Scale Luxury: With only 21 rooms, you’ll focus on delivering high-quality, personalized culinary experiences. Visit the property to find out why Travel + Leisure named the Stavrand to their "It List" of the top 100 best new hotels in the world, and why MICHELIN'S new "key" recognition program bestowed a coveted Two Key designation to this new independent hotel!
Creative Freedom: Our nearly 6-acre property includes a fruit orchard (Gravenstein apples, pears, plums, figs, apricots, quince) and kitchen garden boxes, giving you the chance to craft menus that showcase local, seasonal ingredients.
Team Collaboration: Be part of a supportive, empowered team that values trust, innovation, and flexibility.
Intimate Guest Counts: Outside of events, typical guest counts for breakfast stay within 10-45 daily, and for dinner stay within 2-14 on Thurs/Fri/Sat's, which allows for a manageable pace that fosters guest connection and culinary creativity.
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Job Type: Full-time
Pay: $80,000.00 - $85,000.00 per year (salaried, year-round, stable position)
Benefits:
401(k) w/ matching
Paid time off (2 weeks vacation plus 9 paid holidays per year)
Health insurance (Kaiser Platinum Plan, heavily subsidized)
Dental insurance
Vision insurance