Culinary - Executive Chef

Santa Rosa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $140,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal Allowances

Job Description

Vinarosa Resort & Spa, managed by Ensemble Hospitality, is a distinguished luxury hospitality establishment renowned for offering an exquisite blend of comfort, elegance, and exceptional service. Situated in a prime location, the resort and spa attract a diverse clientele seeking refined experiences and personalized hospitality in an upscale setting. Vinarosa Resort & Spa combines serene natural beauty with sophisticated amenities to create a memorable destination for leisure and business travelers alike. With a strong reputation for quality and innovation, the resort is committed to maintaining high standards across all its operations, including its culinary offerings, accommodation, and wellness services.

The Executive Chef role at Vinarosa Resort & Spa is a cornerstone leadership position within the culinary division, entrusted with the strategic and operational oversight of all food and beverage production across multiple dining outlets, banquets, and special events. This prestigious position demands not only culinary excellence but also robust business acumen to ensure the financial sustainability of the culinary operations. The Executive Chef is responsible for crafting and executing a culinary vision that aligns with the luxury brand’s promise of exceptional quality, consistency, and innovation. This role involves close collaboration with Food & Beverage, Events, and Sales teams to develop inventive menus and unique dining experiences that exceed guest expectations while optimizing profitability.

Beyond culinary artistry, the Executive Chef must ensure stringent adherence to food safety, sanitation standards, and operational efficiency. They lead a team of kitchen professionals, fostering a culture of excellence through mentorship, accountability, and supportive leadership. Promoting teamwork, professionalism, and continuous improvement within the culinary team is essential to maintaining a high-performance environment under dynamic service conditions. The Executive Chef champions best practices in cost control, inventory management, and waste reduction to safeguard financial performance without compromising guest satisfaction.

This role offers an opportunity to be part of a reputable luxury resort property with a commitment to employee development and a collaborative work culture. Candidates must demonstrate significant progressive leadership experience within luxury hotels or upscale restaurants, combined with technical culinary expertise and a passion for innovation and guest service excellence. The Executive Chef at Vinarosa Resort & Spa shapes the culinary identity of the resort and plays a vital role in sustaining the brand’s prestige through memorable dining experiences, operational excellence, and team leadership.

Job Requirements

High school diploma or GED required
Graduate of an accredited culinary program or apprenticeship preferred
Certification by the American Culinary Federation preferred
Valid Food Handler Certificate required
5+ years of progressive culinary leadership experience in a luxury hotel or upscale restaurant environment
Demonstrated experience overseeing multi-outlet kitchen operations
Proven ability to manage food and labor costs while maintaining premium standards
Thorough knowledge of culinary techniques and global cooking styles
Strong supervisory and team development capabilities
Acute attention to detail and commitment to excellence
Strong organizational, analytical, and problem-solving skills
Ability to manage multiple priorities in a fast-paced environment
Effective communication skills
bilingual abilities a plus
Passion, creativity, enthusiasm, and a positive, solutions-oriented mindset
Ability to stand and walk for extended periods
Ability to lift up to 25-50 pounds
Exposure to heat, sharp tools, and a fast-paced kitchen environment
Must meet legal work authorization requirements in the U.S.

Job Qualifications

5+ years of progressive culinary leadership experience in a luxury hotel or upscale restaurant environment
Demonstrated experience overseeing multi-outlet kitchen operations
Proven ability to manage food and labor costs while maintaining premium standards
Graduate of an accredited culinary program or apprenticeship preferred
Certification by the American Culinary Federation preferred
High school diploma or GED required
Valid Food Handler Certificate required
Thorough knowledge of culinary techniques and global cooking styles
Strong supervisory and team development capabilities
Acute attention to detail and commitment to excellence
Strong organizational, analytical, and problem-solving skills
Ability to manage multiple priorities in a fast-paced environment
Effective communication skills
Passion, creativity, enthusiasm, and a positive, solutions-oriented mindset

Job Duties

Oversee all kitchen operations across outlets, banquets, and special events
Develop, test, and implement innovative menus that balance luxury guest experiences with cost discipline
Ensure consistency in taste, presentation, portioning, and adherence to established recipes
Inspect and approve all food presentations to maintain established standards
Approve daily specials and review station mise en place prior to service
Maintain updated recipe documentation for all menu items
Remain current with industry trends and incorporate relevant innovation into menus and techniques
Maintain strict control of food and labor costs
Conduct regular cost analyses, menu mix reviews, and pricing evaluations to protect profitability
Manage inventory processes including ordering, requisitions, storage, labeling, and FIFO compliance
Minimize waste and spoilage through disciplined portion control and oversight
Prepare daily food orders and ensure accurate requisitions and reporting
Collaborate with Events and Sales teams to curate bespoke, high-margin offerings
Refine menu design and portioning strategies to enhance operational efficiency
Lead, train, mentor, counsel, discipline, and evaluate culinary team members
Develop weekly kitchen schedules aligned with business levels while avoiding overtime and overstaffing
Promote a collaborative, respectful, and high-performance kitchen culture
Provide day-to-day guidance and recognize performance excellence
Communicate effectively with front-of-house and back-of-house teams to ensure seamless guest experiences
Lead calmly and confidently under pressure, modeling professionalism and accountability
Maintain strict compliance with food safety, sanitation, and HACCP standards
Ensure overall cleanliness, organization, and safety of all kitchen spaces
Report faulty equipment or unsafe conditions promptly
Ensure all necessary reports and documentation are completed daily
Demonstrate integrity, professionalism, and accountability in all decisions
Build trust through consistency, transparency, and follow-through
Embrace innovation and continuous improvement
Maintain a results-oriented mindset without compromising guest experience
Collaborate cross-functionally to deliver detail-driven hospitality