Executive Sous Chef South Coast Winery Resort & Spa

Carter Hospitality Group

  • Temecula, California
  • 30+ days ago

    Highlights

    Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Hill Country, Texas. South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team.

    Numbers & Facts

    LocationTemecula, California
    Websitehttps://www.carterhospitality.com/

    Description

    Benefits:
    • 401(k)
    • 401(k) matching
    • Competitive salary
    • Dental insurance
    • Employee discounts
    • Flexible schedule
    • Health insurance
    • Opportunity for advancement
    • Paid time off
    • Parental leave
    • Training & development
    • Tuition assistance
    • Vision insurance
    • Wellness resources
    South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team.

    As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish.  You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere.

    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 perparations, inventory control, and cost management.
    • Ensure compliance with health, safety, and cleanliness standards.
    • Contribute to special evens, wine-paired dinners, and seasonal menu offerints.
    Qualifications:
    • Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining.
    • Proven leadership and team management skills.
    • Strond understandin fo 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.
    Compensation: $72,000.00 - $75,000.00 per year




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