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Executive Chef

Job

Vinarosa Resort and Spa

Santa Rosa, CA (In Person)

$130,000 Salary, Full-Time

Posted 4 days ago (Updated 1 day ago) • Actively hiring

Expires 7/22/2026

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Job Description

Executive Chef Vinarosa Resort and Spa Santa Rosa, CA Job Details Full-time $120,000 - $140,000 a year 10 hours ago Qualifications Kitchen health and safety standards Staff supervision Food service health code compliance Team supervision Fine dining experience Safety regulations Kitchen cost control Managing kitchen staff Restaurant cost management Managing hospitality operations budgets
Full Job Description Description:
Summary:
The Executive Chef is responsible for leading our culinary team to deliver an exceptional dining experience. This role reports directly to the General Manager and involves overseeing daily kitchen operations, menu development, cost control, stewarding, and ensuring the highest standards of food quality and safety.
Responsibilities:
Lead and inspire the culinary and stewarding team to provide top-notch service and quality. Manage all aspects of kitchen and stewarding operations, including hiring, training, and performance management. Create and execute innovative menus with a focus on local, sustainable, and organic ingredients. Represent La Bahia in media outlets for food and beverage offerings. Ensure compliance with food safety and sanitation standards. Control food and labor costs through effective budget management. Collaborate with the General Manager and Director of Food & Beverage to align with the restaurant's vision. Support the Executive Committee and contribute to the overall success of the resort.
Requirements:
Qualifications:
Minimum 5 years' experience as an Executive Chef or Chef du Cuisine in upscale, fine dining environments as well as banquet experience. Culinary degree or equivalent experience. Strong passion for food and guest experience. Experience in budget development, cost control, and financial management. Excellent communication skills, both verbal and written. Knowledge of local laws and regulations related to food safety. Proven leadership and team management skills.
Supervisory Responsibilities:
Manage Sous Chefs and Banquet Chef, set schedules, and ensure the overall success of the F&B Culinary outlets.
Education:
BA or related culinary degree with eight or more years of industry and culinary management experience, or equivalent combination of education and experience.