SUMMARY
As Executive Chef, you will lead the winery’s culinary program and all back-of-house operations. You will create unique, seasonal, local, and sustainable menus and wine pairings that elevate the guest experience and inspire return visits. You are responsible for culinary vision, daily kitchen execution, team leadership, budgeting and cost control, and maintaining the highest standards for quality, safety, and sanitation. Must be a team player and ability to think with a safety, sustainability and quality mind-set.

ESSENTIAL DUTIES AND KEY RESPONSIBILITIES
•  Create and execute seasonal menus and food + wine pairings that highlight local ingredients and complement our wine portfolio.
•  Set the culinary direction for all hospitality offerings, including tasting experiences, events, private dinners, weddings, and corporate gatherings.
•  Lead daily kitchen operations (prep, service, cleanup) to ensure consistent quality, timing, and presentation.
•  Standardize and maintain recipes, plating, and garnish guidelines; ensure adherence to winery recipes and brand standards.
•  Maintain rigorous food safety, sanitation, and hygiene practices; ensure the kitchen and food storage areas meet or exceed legal requirements.
•  Build, lead, and develop a strong kitchen team: recruit, train, coach, schedule, and hold team members accountable; directly manage the Sous Chef and oversee all kitchen staff
•  Collaborate closely with the Hospitality leadership team and Wine Educators to align menus with wine releases, seasonal priorities, and guest experience goals.
•  Oversee purchasing, inventory, and vendor relationships; ensure proper product rotation, storage, and par levels to support service and reduce waste.
•  Manage food and labor costs, support budgeting, and monitor key kitchen metrics; take proactive steps to maximize profitability without compromising quality.
•  Track, report, and reduce food waste; approach all practices with a safety, sustainability, and quality mindset (social, environmental, and financial).
•  Ensure the team can confidently support guests with food allergies and dietary restrictions; maintain clear labeling and safe handling practices to prevent cross-contact.
•  Maintain kitchen equipment and facilities; coordinate maintenance, repairs, and proper use/training to ensure a safe, efficient workspace.
•  Resolve issues quickly during service to maintain a calm, positive environment and timely guest experience.

Other Responsibilities
•  Ensure that the Gloria Ferrer Culture is consistently supported in all business and employee interactions, including ethical and legal aspects, and that compliance with state and federal law and policies and procedures is maintained.
•  Continuously creating new ways to improve job performance across the team.
•  Other duties as assigned, adapting to evolving business needs.

QUALIFICATIONS
To perform this job successfully, an individual must be able to satisfactorily perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Must be a team player and able to prioritize safety, sustainability, and quality.

EDUCATION and/or EXPERIENCE
•  Culinary education/training preferred and/or 5+ years of progressive kitchen leadership experience, including high-level kitchen management in a high-volume, event-based, hospitality-driven, and/or fine-dining environment.
•  Strong, well-rounded culinary background with a focus on seasonal, local ingredients, elevated presentation, and consistent execution.
•  Experience developing and executing food and wine pairings and working closely with hospitality teams to deliver a high-touch guest experience.
•  Food safety certification required (Certified Manager Food Handler), or ability to obtain within 30 days.
•  Demonstrated experience managing kitchen finances and operations, including budgeting, forecasting, purchasing, inventory control, and meeting food and labor cost targets
•  Advanced knowledge of culinary standards, kitchen operations, sanitation standards, and best practices for quality control.
•  Proven leader with strong interpersonal skills; able to coach, develop, and hold a kitchen team accountable while maintaining a positive culture.
•  Highly organized with strong attention to detail; able to plan ahead, prioritize, and execute multiple service demands.
•  Guest-focused, and solutions-oriented; able to respond quickly to issues during service while maintaining professionalism.
•  Must be available to work weekends, evenings, and holidays based on business needs and event schedules.
•  Must be at least 21 years of age.


For a full description of the role, including benefits, please click the link below.

We look forward to hearing from you.




Equal Employment Opportunity Employer