Culinary - Executive Chef

Ensemble•Santa Rosa, CA

About The Position

The Executive Chef provides strategic and operational leadership for all culinary operations at Vinarosa Resort & Spa, managed by Ensemble Hospitality. This role is responsible for delivering refined, luxury culinary experiences across all dining outlets, banquets, and special events while safeguarding financial performance, operational efficiency, and brand reputation. The Executive Chef sets the culinary vision, ensuring exceptional quality, presentation, consistency, and sanitation standard. This leader partners closely with Food & Beverage, Events, and Sales teams to curate innovative, high-margin offerings while maintaining disciplined cost controls and long-term asset value. Through mentorship, accountability, and collaborative leadership, the Executive Chef fosters a culture of excellence, trust, and continuous improvement.

Requirements

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.
Must meet legal work authorization requirements in the U.S.
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.

Nice To Haves

Graduate of an accredited culinary program or apprenticeship preferred.
Certification by the American Culinary Federation preferred.
Effective communication skills; bilingual abilities a plus.

Responsibilities

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.
Demonstrates integrity, professionalism, and accountability in all decisions.
Builds trust through consistency, transparency, and follow-through.
Embraces innovation and continuous improvement.
Maintains a results-oriented mindset without compromising guest experience.
Collaborates cross-functionally to deliver detail-driven hospitality.