Carter Hospitality Group, LLC
Executive Chef South Coast Winery Resort & Spa Location: CA-Temecula -92591 Full
Carter Hospitality Group, LLC, California, Missouri, United States, 65018
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
Executive Chef
to lead the culinary vision across our award‑winning resort. This key leadership role is 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)
#J-18808-Ljbffr
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
Executive Chef
to lead the culinary vision across our award‑winning resort. This key leadership role is 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)
#J-18808-Ljbffr