South Coast Winery Resort & Spa is seeking a Executive Chef to lead the Culinary team. The ideal candidate will have a minimum of five years experience as a Executive Chef with a proven record in a full service resort.SOME ESSENTIAL DUTIES INCLUDE:

· Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed.

· Oversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently.

· Prepares a variety of cuisine utilizing skills and creativity.

· Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line.

· Manages maintenance of all kitchen equipment.

· Assists staff with job functions as needed to ensure optimum service to all patrons.

· Resolves all patron complains related to food.

· Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.

· Possesses and maintain through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.

· Possesses and maintain thorough knowledge of wines offered in restaurant and wine/food parings.

· Represent restaurant at outside functions as needed.

· Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.

· Develops, implements, and monitors department budget; manages expenses within approved budget constraints.

· Requisition and/or purchases all food products; completes food production records and costa menus of a regular basis.

· Prepares accurate and timely reports as required.

· Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.

· Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.

· Provides day-today- guidance and oversight of subordinates, actively works to promote and recognize performance.

· Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.

· Supervises cook/kitchen staff.

· Performs other duties as assigned by manager.

· Takes PRIDE in everything we do.

· Takes OWNERSHIP of their actions and decisions.

· Displays LEADERSHIP in our industry and our community.

· Acts with INTEGRITY by being honest, trustworthy and doing the right thing.

· Displays TEAMWORK by committing to common goals based on open and honest communication.

· Delivers EXCELLENCE to our guess, our communities and to each other.