Executive Chef South Coast Winery Resort & Spa

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

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.