Executive Chef — Creative Menus & Luxury Dining Leader

SERVPRO of Saginaw / Bay City; Temecula (CA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

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

Job summary

South Coast Winery Resort & Spa is seeking an accomplished and passionate Executive Chef to lead our culinary team and oversee the food and beverage operations of our luxury winery resort. The Executive Chef will develop innovative menus, uphold the highest standards of quality and presentation, and drive culinary excellence across the operation.

The role emphasizes strong leadership, business acumen, and guest-centric service, with responsibility for menu creation, kitchen leadership, and

Responsibilities

• Develop and implement creative, high-quality menus.
• Review menus based on guest preferences, seasonality, trends, and business needs.
• Oversee all food preparation, production, and presentation for quality and consistency.
• Prepare and execute a variety of cuisines using advanced culinary skills.
• Standardize recipes to ensure uniform quality, flavor, and portions.
• Plan production schedules and supervise kitchen production.
• Maintain knowledge of current regional and national food/beverage trends.
• Incorporate culinary trends to keep the program current and innovative.
• Maintain knowledge of wines offered and pairings with meals.

Job description

South Coast Winery Resort & Spa is seeking an accomplished and passionate Executive Chef to lead our culinary team and oversee the food and beverage operations of our luxury winery resort. The Executive Chef will develop innovative menus, uphold the highest standards of quality and presentation, and drive culinary excellence across the operation.

The role emphasizes strong leadership, business acumen, and guest-centric service, with responsibility for menu creation, kitchen leadership, and