OPENING:

As part of the Kitchen Management, the Sous Chef will help oversee kitchen staff at all Family of Silver Oak properties. The Sous Chef will work alongside culinary team members, help direct tasks and responsibilities and assume full department responsibilities in the absence of the Executive Chef.

This is an hourly, non-exempt position. Salary range: $30 - $37.50/hour, plus event service charges.

ABOUT US

“We have yet to make our best bottle of wine.” This philosophy of constant improvement at Silver Oak and Twomey applies to everyone and everything we do, from grape to glass, production to sales and marketing. We live and breathe a company culture focused on positive thinking, collaboration, going above and beyond, education, safety and a sense of curiosity. Working at Silver Oak and Twomey comes with many benefits, but none as great as coming to work and feeling valued as a member of the family. Full time employment offers a competitive benefit and healthcare package; and of course, the wine country lifestyle!

KEY RESPONSIBILITIES:

• Culinary Production - Will help oversee culinary staff on the following:
  • Daily agenda and schedule for the day.
  • Participation in daily and weekly food production with the team.
  • Motivate the team to keep them focused on daily tasks.
  • Oversee staff’s cooking techniques, cooking skills, knife cuts, and seasoning.
  • Maintain team efficiency and quality.
  • Will help write performance reviews and coach staff on their performance.
• Event Execution – Lead a team to plan, prepare and execute a wide variety of events.
  • Multi-course lunches and dinners.
  • Daily Food & Wine Pairings.
  • Internal Meal Execution.
  • Large Hospitality Events.
  • Knowing the job responsibilities of each kitchen staff member.
  • Present and speak to guests during dining experiences.
• Budget - Work within a food, labor and operating expense budget.
  • Day-to-day ordering of product for the kitchen.
  • High standard when receiving and inspecting deliveries.
  • Keep food inventory pars as tight as possible.
  • Assist in oversight of variable hour staff hours whenever possible striving for savings in labor cost without cutting our quality.
• Culinary Gardens – Will work closely with the Culinary Gardener.
  • Advise and support the annual culinary garden plan to accomplish the following:
    • Focus on property esthetics.
    • Produces quality, seasonal produce for established menus.
    • Operate within budget by focusing on efficiencies.
  • Team Collaboration with Internal and External Guests
    • During slower periods of the year the Sous Chef may be required to work in other departments when necessary. This may include but is not limited to the tasting rooms, retail and warehouse departments.
    • Fully participate in team meetings and event collaboration.
    • Welcome guests into our kitchen as requested.
    • Work with Executive Chef to develop and implement menus at all Family of Silver Oak Properties.
    • Assist with interviewing and hiring culinary staff.
    • Provide training and coaching of staff when necessary.
    • Assist with scheduling of staff.
    • Coordinate with food vendors.
    • Internal Staff Events.
  • Supervise Kitchen Cleanliness/Health and Safety of Kitchen
    • Knowledge of Kitchen Safety and County Health Department regulations.
    • Keep a critical eye on staff cleanliness and sanitation habits.
    • Key Areas of Kitchen cleanliness and organization include:
      • Ensure all food is off the floor, covered and labeled, shelves are organized.
      • Keep loading dock organized and clean.
      • Maintain up-to-date knowledge and handling of all kitchen chemicals.
      • Ensure all chemicals are kept in stock and properly stored.
      • Ensure hand sinks are clean, filled with soap & paper towels.
      • Ensure sanitizer buckets are filled with sanitized water, towels and located throughout the kitchen.
      • Keep floors swept and debris free.
    • Other duties as assigned.

QUALIFICATIONS:

• 8 or more years of commercial kitchen experience required.
• 3 or more years of cooking experience in fine dining establishments, or equivalent experience.
• Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads.
• CA Food Manager Certification preferred.
• Knowledge of food and wine pairing preferred.
• Must be able to work flexible hours including nights and weekends.
• Ability to speak and describe our cuisine to a small/large group of guests.
• Valid CA Driver’s License and clean DMV record.
• Ability to drive between multiple winery locations for events.
• Strong organizational skills.
• Strong demonstrated leadership and ability to work in a team.

PHYSICAL/MENTAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

• Stand on feet for long periods of time.
• Perform repetitive motion activities.
• Physically able to occasionally lift 30-40 lbs.
• Coordinate multiple tasks simultaneously.

WORK ENVIRONMENT:

• Busy and distractive open office/kitchen atmosphere
• Kitchen can be hot and slippery.
• Ability to work with regular distraction.

The above reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.