Oak Farm Vineyards is hiring for our dinning experience. We inspire to integrate food that complements our wines. Oak Farm Vineyards is a family owned and operated estate winery located in Lodi, California. We are looking for a Sous Chef with a high level of commitment, passion & creativity for food to work along side of our Executive Chef. The ideal candidate will possess a strong sense of urgency while ensuring their product is of superb quality and to be part of the kitchen team that continues to grow our program.

The essential duties include, but are not limited to the following:

• Assist in kitchen operations, including food preparation, cooking, receiving and cleanup
• Execute creative and seasonal menus 
• Demonstrate labor cost and food cost management
• Receiving orders and quality control
• Ensure kitchen cleanliness 
• Excellent organizational skills 
• Must have open availability including nights, weekends and holidays
• Ability to maintain knowledge of all menu items, be aware of proper preparation, ingredients, taste, appearance, texture, temperature, garnish & presentation
• Maintain monthly inventory
• Must be able to produce and present food at a high level, on time, for a large and small number of guests
• Store all food products in compliance with health and safety regulations
• Ensures that all food products meet company recipe specifications for preparation and quality
• Complete opening and closing duties as assigned to set up the day for success
• Supervise kitchen employees and organize food orders
• Store all food products in compliance with health and safety regulations
• Ensure that all food products meet company recipe specifications for preparation and quality
• Creating prep lists for all kitchen crew

Required Skills and Qualifications

• Current California Food Handlers card or SERV safe certification
• Demonstrated ability to oversee and manage kitchen operations
• Proven ability to work collaboratively with management, owners, and team members
• Strong attention to detail to maintain the highest food quality standards
• Prior and demonstrated experience in handling employee / personnel matters
• Prior and demonstrated experience in labor cost and food cost management
• Culinary School or 3-4 years culinary management (preferred)
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Baking or Pastry Experience (preferred)