Executive Chef South Coast Winery Resort & Spa

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 and passionate Executive Chef to lead our culinary team and oversee the food and beverage culinary operations of our luxury winery resorts. This is an exciting opportunity for a creative culinary leader who combines exceptional culinary expertise with strong business acumen, team leadership, and a commitment to delivering memorable guest experiences. The Executive Chef will be responsible for developing innovative menus, maintaining the highest standards of food quality and presentation, managing culinary operations, and developing a talented kitchen team. Position Summary The Executive Chef manages and coordinates the activities and operations of cooks and culinary team members engaged in preparing and cooking food products. This position oversees all aspects of food preparation, production, quality, consistency, presentation, kitchen operation, and culinary team development. The Executive Chef will pay a key leadership role in ensuring South Coast Winery Resort & Spa continues to provide an exceptional dining experience that reflects the quality, hospitality and character of our winery resort. Essential Responsibilities Culinary Leadership & Menu Development Develop and implement creative, innovative, and high-quality menus. Review and update menus based on guest preferences, seasonal availability, culinary trends, and business needs. Oversee all food preparation, production, and presentation to ensure consistent quality and adherence to established recipes and standards. Prepare and execute a variety of cuisine utilizing advanced culinary skills and creativity. Standardize production recipes to ensure consistency in quality, flavor, portioning, and presentation. Plan production schedules and supervise kitchen production. Maintain a thorough understanding of current regional and national food and beverage trends. Incorporate relevant culinary trends and techniques to keep the culinary program current and innovative. Maintain a strong knowledge of wines offered throughout the resort and demonstrate knowledge of food and wine pairings. Culinary Operations Oversee daily kitchen operations and ensure efficient workflow. Ensure recipes, preparation methods, portion standards, and presentation standards are consistently followed. Assist culinary team members with job functions as needed to ensure exceptional service to guests. Resolve guest concerns and complaints related to food in a professional and timely manner. Monitor food quality, production, presentation, and service standards. Maintain food and beverage history, including sales mix, sales history, actual and potential food costs, and production times. Ensure kitchen equipment is properly maintained and coordinate maintenance needs as necessary. Represent the restaurant and resort at outside functions and special events as needed. Financial & Inventory Management Develop, implement, and monitor the culinary department budget. Manage expenses within approved budget parameters. Requisition and purchase food products while maintaining appropriate inventory levels. Monitor food costs and production costs. Complete food production records and costing of menus on a regular basis. Prepare accurate and timely reports as required. Identify opportunities to improve efficiency, reduce waste, and maintain appropriate cost controls. Team Leadership & Development Hire, train, supervise, motivate, and develop culinary team members. Create effective schedules and manage daily kitchen workflow. Assign responsibilities and monitor the quality and productivity of work. Provide day-to-day guidance, coaching, and leadership to culinary employees. Recognize and promote strong employee performance. Maintain awareness of team activities and identify areas requiring improvement or corrective action. Foster a professional, respectful, collaborative, and positive kitchen culture. Ensure all culinary employees follow company policies, procedures, safety standards, and service expectations. Food Safety & Compliance Ensure all kitchen and food operations comply with applicable health, safety, sanitation, and licensing requirements. Maintain a clean, safe, organized, and professional culinary environment. Ensure employees follow established food safety and sanitation procedures. Promote a culture of safety, accountability, and quality throughout the culinary department. #J-18808-Ljbffr SERVPRO of Saginaw / Bay City