Executive Sous Chef - Lead Seasonal Menus & Wine Pairings

Carter Hospitality Group, LLC; Temecula (CA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

401(k) matching

Paid time off

Parental leave

Training & development

Tuition assistance

Wellness resources

Flexible schedule

Employee discounts

Job summary

South Coast Winery Resort & Spa in Temecula, CA is seeking an Executive Sous Chef to join our award-winning culinary team. You will support the Executive Chef, lead a dynamic kitchen staff, and ensure exceptional quality, creativity, and consistency in every dish.

The role emphasizes leadership, menu development, and cost management in a fast-paced resort environment, with opportunities for advancement and a comprehensive benefits package.

Qualifications

• Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining.
• Proven leadership and team management skills.
• Strong understanding of seasonal ingredients, regional cuisine, and wine pairings.
• Culinary degree or equivalent professional training preferred.
• Passion for delivering exceptional guest experiences in a fast-paced environment.

Responsibilities

• Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations.
• Maintain the highest standards of food quality, presentation, and sanitation.
• Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork.
• Oversee food preparations, inventory control, and cost management.
• Ensure compliance with health, safety, and cleanliness standards.
• Contribute to special events, wine-paired dinners, and seasonal menu offerings.

Skills

Leadership

Team management

Wine pairings

Seasonal ingredients

Regional cuisine

Menu development

Education

Culinary degree or equivalent training

Job description

South Coast Winery Resort & Spa in Temecula, CA is seeking an Executive Sous Chef to join our award-winning culinary team. You will support the Executive Chef, lead a dynamic kitchen staff, and ensure exceptional quality, creativity, and consistency in every dish.

The role emphasizes leadership, menu development, and cost management in a fast-paced resort environment, with opportunities for advancement and a comprehensive benefits package.