Executive Chef South Coast Winery Resort & Spa

Carter Hospitality Group, LLC; Temecula (CA); On-site; USD 120,000 - 180,000; Full time

Job summary

South Coast Winery Resort & Spa is seeking an Executive Chef to drive the culinary vision across the resort, including fine dining, banquets, and in-room dining. This hands-on leader will develop seasonal, locally inspired menus with wine-forward pairings and uphold the highest standards of quality, service, and guest satisfaction.

The role demands 7–10 years of progressive culinary leadership in a luxury setting, strong financial acumen, and a culinary degree or equivalent training.

Qualifications

• 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).

Responsibilities

• Provide strategic leadership for all culinary operations across the resort.
• Develop and execute wine-forward, seasonally inspired menus.
• Ensure consistent quality, presentation, and flavor across outlets and events.
• Lead, mentor, and develop kitchen leadership teams and staff.
• Oversee food cost controls, labor, inventory, and budgeting to meet financial objectives.
• Collaborate with F&B, Events, and Sales to execute weddings and banquets.
• Maintain health, safety, and sanitation standards in compliance with regulations.
• Foster a culture of excellence, teamwork, and continuous improvement.
• Source high-quality ingredients emphasizing seasonal, local, and sustainable products.

Skills

Culinary leadership

Menu development

Budgeting & cost control

Wine pairing

Staff mentorship

Quality control

Education

Culinary degree

Job description

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.

Position Summary

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.

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

Qualifications

• 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)