A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
Temecula, California About the Opportunity We are a well-regarded winery destination in Temecula is seeking a talented, hands-on Head Chef to support the culinary operations of its Spanish fusion restaurant. This is a working chef position reporting directly to the Executive Chef and is ideal for a culinary leader who thrives in a polished yet approachable dining environment. The restaurant delivers a Spanish-inspired menu featuring flavorful classics, modern California fare with a twist, shareable plates, seasonal dishes, desserts, wine pairings, and craft beverages. The goal is to provide guests with a high-quality dining experience in an atmosphere of sophisticated comfort, hospitality, and consistency. Position Summary The Head Chef will play a key role in daily kitchen operations while working side by side with the team on the line and during prep. This individual will help execute the culinary vision of the Executive Chef, maintain food quality and presentation standards, support team development, and ensure smooth service in a mid-volume restaurant setting. This is a strong opportunity for a chef who is passionate about Spanish fusion cuisine, values teamwork, and takes pride in delivering a memorable guest experience through great food and strong kitchen leadership. Schedule This is a full-time position with a consistent schedule: Friday through Tuesday Wednesdays and Thursdays are set days off Key Responsibilities Support the Executive Chef in all back-of-house kitchen operations Work as a hands-on culinary leader during prep and service Execute menu items consistently with attention to flavor, presentation, and quality Assist with ordering, inventory, prep systems, and product rotation Maintain cleanliness, organization, and food safety standards throughout the kitchen Help train, coach, and motivate line cooks and prep team members Ensure efficient ticket times and proper execution during service Monitor the quality and consistency of all dishes leaving the kitchen Assist with seasonal menu changes, specials, and recipe development Support labor and food cost controls through proper prep, portioning, and waste management Maintain a positive and professional kitchen culture focused on teamwork and accountability Qualifications Previous experience as a Sous Chef, Head Chef, Kitchen Manager, or in a comparable culinary leadership role Strong working knowledge of kitchen operations in a full-service restaurant environment Experience with Spanish, Mediterranean, California cuisine, or chef-driven menus is highly preferred Ability to lead by example in a working chef capacity Strong communication, organization, and team development skills Knowledge of food safety, sanitation, and kitchen best practices Ability to perform well in a fast-paced, guest-focused environment Dependable, detail-oriented, and passionate about hospitality and culinary excellence Compensation and Benefits Base salary of $75,000 to $80,000 Medical and dental benefits available after 90 days Paid sick leave Paid vacation Consistent full-time schedule Wednesdays and Thursdays off Why This Role Stands Out Opportunity to work in a scenic winery setting in Temecula Chef-driven restaurant with a Spanish fusion culinary identity Strong focus on guest experience with restaurant and patio dining Live music and a vibrant hospitality atmosphere Consistent schedule with two consecutive set days off Opportunity to grow under the leadership of an Executive Chef in a respected culinary environment
Pay:
$75,000.00 - $80,000.00 per year
Benefits:
Dental insurance Health insurance Vision insurance
