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 and passionate Executive Chef to lead our culinary team and oversee the food and beverage culinary operations of our luxury winery resorts.

This is an exciting opportunity for a creative culinary leader who combines exceptional culinary expertise with strong business acumen, team leadership, and a commitment to delivering memorable guest experiences. The Executive Chef will be responsible for developing innovative menus, maintaining the highest standards of food quality and presentation, managing culinary operations, and developing a talented kitchen team.

Position Summary
The Executive Chef manages and coordinates the activities and operations of cooks and culinary team members engaged in preparing and cooking food products. This position oversees all aspects of food preparation, production, quality, consistency, presentation, kitchen operation, and culinary team development.

The Executive Chef will pay a key leadership role in ensuring South Coast Winery Resort & Spa continues to provide an exceptional dining experience that reflects the quality, hospitality and character of our winery resort.

Essential Responsibilities

Culinary Leadership & Menu Development

Develop and implement creative, innovative, and high-quality menus.
Review and update menus based on guest preferences, seasonal availability, culinary trends, and business needs.
Oversee all food preparation, production, and presentation to ensure consistent quality and adherence to established recipes and standards.
Prepare and execute a variety of cuisine utilizing advanced culinary skills and creativity.
Standardize production recipes to ensure consistency in quality, flavor, portioning, and presentation.
Plan production schedules and supervise kitchen production.
Maintain a thorough understanding of current regional and national food and beverage trends.
Incorporate relevant culinary trends and techniques to keep the culinary program current and innovative.
Maintain a strong knowledge of wines offered throughout the resort and demonstrate knowledge of food and wine pairings.

Culinary Operations

Oversee daily kitchen operations and ensure efficient workflow.
Ensure recipes, preparation methods, portion standards, and presentation standards are consistently followed.
Assist culinary team members with job functions as needed to ensure exceptional service to guests.
Resolve guest concerns and complaints related to food in a professional and timely manner.
Monitor food quality, production, presentation, and service standards.
Maintain food and beverage history, including sales mix, sales history, actual and potential food costs, and production times.
Ensure kitchen equipment is properly maintained and coordinate maintenance needs as necessary.
Represent the restaurant and resort at outside functions and special events as needed.

Financial & Inventory Management

Develop, implement, and monitor the culinary department budget.
Manage expenses within approved budget parameters.
Requisition and purchase food products while maintaining appropriate inventory levels.
Monitor food costs and production costs.
Complete food production records and costing of menus on a regular basis.
Prepare accurate and timely reports as required.
Identify opportunities to improve efficiency, reduce waste, and maintain appropriate cost controls.

Team Leadership & Development

Hire, train, supervise, motivate, and develop culinary team members.
Create effective schedules and manage daily kitchen workflow.
Assign responsibilities and monitor the quality and productivity of work.
Provide day-to-day guidance, coaching, and leadership to culinary employees.
Recognize and promote strong employee performance.
Maintain awareness of team activities and identify areas requiring improvement or corrective action.
Foster a professional, respectful, collaborative, and positive kitchen culture.
Ensure all culinary employees follow company policies, procedures, safety standards, and service expectations.

Food Safety & Compliance

Ensure all kitchen and food operations comply with applicable health, safety, sanitation, and licensing requirements.
Maintain a clean, safe, organized, and professional culinary environment.
Ensure employees follow established food safety and sanitation procedures.
Promote a culture of safety, accountability, and quality throughout the culinary department.

Compensation: $95,000.00 per year

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with 4 hotels and resorts as well as 3 wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Hill Country, Texas. Carter Hospitality Group also serves as the owner-franchisee for Radisson Hotel Orlando Lake Buena Vista South, Orlando Florida. The company also owns the South Coast Winery in Temecula California, Carter Estate Winery in Temecula California and the Carter Creek Winery in Hill Country, Texas. For More information, visit us at CarterHospitality.com.

Purpose

Enriching lives by crafting exceptional environments and experiences.

Niche

We design, build and care for unique settings where communities thrive and memorable experiences come to life.

We are an Equal Employment Opportunity employer.

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