ESTATE CHEF

Contact our human resources office at 707-867-1105 or hr@wilsonartisanwines.com

Job Description

 

Job Title:                            Estate Chef

Department:                       Facilities

Reports To:                        CFO             

FLSA Status:                       Exempt        

Employment Status:             Full-Time                          

Approved Date:                          July 2024

 

JOB SUMMARY:

The Estate Chef is responsible for preparing cuisine for the Wine and Food Pairings at deLorimier, Wine Dinners, and special events.    This includes, but is not limited to:  menu and recipe creation, preparation and presentation of food, sanitation, safety, staffing, inventory and purchasing.  He or she is responsible for ensuring that the culinary team maintains compliance with all applicable regulations and are providing an exceptional wine and food experience for our guests.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Creates recipes and menus;
• Works closely with Sales Managers and Winemakers to ensure that menu highlights/pairs with our wines;
• Ensures that food is prepared safely, efficiently and according to specifications and standards;
• Ensures that all applicable health and safety standards and regulations are being adhered to;
• Orders necessary ingredients and ensures that they are properly stored and used to minimize spoilage;
• Ensures that the kitchen is well organized, clean, and all kitchen equipment is stored in designated areas;
• Ensures that all team members are trained in all aspects of their position and work in a safe manner at all times;
• Presents dishes and educates guests about how they complement each wine;
• Schedules staff, assigning roles based on skills and experience;
• Ensures that all equipment is routinely inspected, serviced and maintained;
• Oversees the proper plating and presentation of dishes before they are served;
• Prepares and presents performance appraisals at designated intervals;
• Provides leadership, coaching and guidance for all staff members;
• Demonstrates a professional, guest-focused demeanor at all times;
• Follows and upholds all company policies and procedures;
• Performs other duties as assigned.

MINIMUM QUALIFICATIONS:

• Able to provide an exceptional culinary experience;
• Adept at creating recipes that pair and showcase wine;
• Able to prepare and monitor a budget;
• Excellent supervisory, coaching, time management, scheduling and organizational skills;
• Advanced, hands-on experience with food costing and menu creation;
• Exceptional guest service, communication and interpersonal skills;
• Able to work in a cooperative manner as part of a team;
• Able to work during peak hours, including nights, weekends, and holidays;
• Able to effectively delegate responsibilities and maximize resources;
• Working knowledge of all regulations related to food storage, preparation, and service;
• Reliable, insured transportation, valid California driver’s license and an insurable driving record;
• Able to travel to other company locations and run errands.

 

EDUCATION AND EXPERIENCE:

• High School Diploma or GED required. Culinary certificate, Associate’s or Bachelor’s degree preferred;
• Minimum of three years of successful experience employed in the same or similar role in the wine industry;
• Must hold a current management level Safe Food Handler’s Certificate;
• Must hold a current Responsible Beverage Certificate or obtain within 90-days of hire.

 

LANGUAGE SKILLS:

• Must be fluent in the English language in both oral, type and written formats. Bi-lingual English/Spanish preferred;
• Must be able to communicate in an articulate, kind and professional manner at all times.

 

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, fractions and decimals;
• Able to accurately project and calculate food costs;
• Able to prepare and stay within a budget.

REASONING ABILITY:

• Ability to analyze information, problem solve and make sound decisions and recommendations based on same;
• Able to make last minute substitutions as needed.

 

COMPUTER SKILLS:

• Intermediate to advanced proficiency with Microsoft Office Suite, including Excel, Outlook, and Word.

WORK ENVIRONMENT:

The work environment is generally based at deLorimier Winery; however, the location will vary depending

upon the type and location of the event.  The noise level is usually low to moderate and will rise during events that have music.

 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be performed by an employee to successfully perform the essential functions of the job.  A reasonable accommodation, if available, may be made to enable individuals with disabilities to perform the essential functions.

While performing the essential functions of this position, the employee is required to stand and walk for prolonged periods of time.  Must be able to speak, hear, listen, see, smell, taste, read, write, reach, measure, type, chop, slice, shred, cook, bake, sauté, grill, mix, use various kitchen tools, work in a warm environment and  lift/move/ carry up to 45 pounds on a regular basis.  Able to bend, squat, crouch, kneel, perform various housekeeping duties, use a step stool/ladder and standard office machines.

 

Wilson Artisan Wineries is an Equal Employment Opportunity Employer.  We do not discriminate on the basis of race, color, national origin, ancestry, creed, religion, physical or mental disability, medical condition, genetic information, marital status, familial status, sex, gender, gender identity, gender expression, pregnancy, childbirth or related medical conditions, sexual orientation, transgender status, age, military or veteran status, or any other basis protected by applicable law.  If you need an accommodation to participate in the recruitment process, please email our HR team at hr@wilsonartisanwines.com