Executive Chef South Coast Winery Resort & Spa : CA-Temecula

Benefits

• 401(k)
• 401(k) matching
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Training & development
• Tuition assistance
• Vision insurance
• Wellness resources

South Coast Winery Resort & Spa is seeking an accomplished Executive Chef to lead the culinary vision across our award‑winning resort. This key leadership role is responsible for driving culinary excellence, innovation, and operational performance while delivering exceptional guest experiences aligned with our winery and resort brand.

The Executive Chef will oversee all culinary operations, including fine dining restaurants, banquets and events, in‑room dining, and seasonal outlets. The ideal candidate is a hands‑on leader with a passion for seasonal, locally inspired cuisine, strong financial acumen, and proven experience in a luxury resort or winery setting.

• Provide strategic leadership and direction for all culinary operations across the resort
• Develop and execute innovative, wine‑forward menus that align with South Coast Winery’s brand and culinary standards
• Ensure consistent quality, presentation, and flavor across all outlets and events
• Lead, mentor, and develop kitchen leadership teams and culinary staff
• Oversee food cost controls, labor management, inventory, and budgeting to meet financial objectives
• Collaborate with Food & Beverage leadership, Events, and Sales teams to execute weddings, banquets, and special events
• Maintain all health, safety, and sanitation standards in compliance with local, state, and federal regulations
• Foster a culture of excellence, teamwork, and continuous improvement
• Source high‑quality ingredients, emphasizing seasonal, local, and sustainable products

• Minimum of 7–10 years of progressive culinary leadership experience, including Executive Chef experience
• Prior experience in a luxury resort, winery, or high‑volume banquet environment strongly preferred
• Strong knowledge of wine‑pairing and wine‑centric menu development
• Proven ability to manage food and labor costs while maintaining high culinary standards
• Exceptional leadership, communication, and organizational skills
• Culinary degree or equivalent professional training preferred
• Current food safety certification (or ability to obtain)