Executive Sous Chef South Coast Winery Resort & Spa

Ca-Temecula -Full Timemid

Sous ChefFood Service

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Quick Summary

Key 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.

Requirements Summary

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,

Technical Tools

Sous ChefFood Service

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.