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 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)