V. Sattui Winery Mercado del Gusto

 Job Description: Chef de Cuisine

 Position Overview:

The Chef de Cuisine is responsible for overseeing daily kitchen operations at the winery, ensuring the preparation and presentation of high-quality dishes, including deli-style sandwiches, fresh salads, and fine wine pairings. This role emphasizes maintaining consistency, creativity, and excellence in all culinary areas, including wine pairings and event menus. The Chef de Cuisine collaborates closely with the Executive Chef, manages the kitchen staff, and ensures efficient and compliant operations.

Key Responsibilities:

        1.      Culinary Execution and Menu Management:

             -    Execute and oversee the preparation of dishes, deli sandwiches, salads, and plated meals according    to the winery’s standards.

             -    Collaborate with the Executive Chef to refine and innovate seasonal menus and daily offerings.

             -    Ensure all food items complement the winery’s portfolio of wines and enhance the guest experience.

             -    Help to establish food costing practices to make sure we are profitable in our operations and offerings.

        2.      Daily Operations:

             -    Lead kitchen operations during service, ensuring smooth and efficient workflow. This would include prep kitchen, deli, and seasonal outdoor BBQ/Pizza operation

             -    Maintain quality control across all food preparation and presentation, from casual deli items to food & wine pairings.

             -    Ensure consistency in portioning, plating, and adherence to recipes.

        3.      Team Leadership:

             -    Manage and mentor kitchen staff, fostering a collaborative and productive environment.

             -    Delegate tasks effectively, ensuring all team members meet culinary and service standards.

             -    Assist with onboarding and training new kitchen staff to maintain consistency and professionalism.

        4.      Deli and Grab-and-Go Offerings:

             -    Oversee the preparation of deli-style sandwiches and salads, ensuring freshness and flavor.

             -    Monitor grab-and-go options, maintaining inventory and ensuring items meet quality standards.

        5.      Compliance and Safety:

             -    Ensure the kitchen adheres to health, safety, and sanitation regulations at all times.

             -    Conduct regular inspections to maintain a clean and safe work environment.

        6.      Ingredient Management:

             -    Assist in sourcing local, fresh ingredients to align with seasonal menus.

             -    Monitor inventory levels, reduce waste, and ensure efficient use of ingredients.

        7.      Event Collaboration:

             -    Work with the Executive Chef and events team to execute private dinners, wine tastings, and special events.

             -    Manage kitchen operations during events, ensuring a seamless dining experience for guests.

        8.      Culinary Innovation:

             -    Contribute creative ideas for new dishes and menus, keeping up with culinary trends.

             -    Assist in developing signature items that reflect the winery’s brand and mission.

Qualifications:

     -           Proven experience as a Sous Chef, Chef de Cuisine, or in a similar role within fine dining, winery, or deli-focused environments.

     -            Strong knowledge of food preparation techniques, including wine and food pairing principles.

     -            Experience managing deli and grab-and-go food programs is a plus.

     -            Excellent leadership and team management skills.

     -            High standards for food quality, presentation, and consistency.

     -            Ability to work under pressure in a fast-paced environment.

Work Environment:

The Chef de Cuisine works in a dynamic kitchen environment that includes daily service, deli prep, outdoor BBQ/pizza, and event support. Flexibility to work evenings, weekends, and holidays is required, especially during peak seasons and events. This is a full-time salaried position. 

Benefits:

     -            Competitive salary and opportunities for professional growth.

     -            Collaborative opportunities with an innovative culinary and winemaking team.

     -            A supportive and creative environment dedicated to excellence and innovation.