Executive Chef South Coast Winery Resort & Spa

Executive Chef

South Coast Winery Resort & Spa, Temecula, CA.

Competitive salary: $90,000–$105,000 per year.

• 401(k) and 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

The Executive Chef will oversee all culinary operations across the resort, including fine dining restaurants, banquets and events, in-room dining, and seasonal outlets. The role requires a hands‑on leader passionate about 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).

Seniority level:
Mid‑Senior level.

Employment type:

Full‑time.

Job function:
Management and Manufacturing.