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Executive Chef South Coast Winery Resort Spa
Job in
Temecula, Riverside County, California, 92591, USA
Listed on 2025-12-21
Listing for:
Carter Hospitality Group
Full Time
position Listed on 2025-12-21
Job specializations:
-
Restaurant/Food Service
Catering, Restaurant Manager
Job Description & How to Apply Below
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 is a key leadership role responsible for driving culinary excellence, innovation, and operational performance while delivering exceptional guest experiences aligned with our winery and resort brand.
Key Responsibilities- 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)
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