The Executive Chef manages the entire culinary program at Opus One in a manner that reflects the spirit and uncompromising hospitality of our Founders. Using a broad range of communication, financial and leadership skills, the Executive Chef prepares all culinary elements for daily guest visits, private experiences, business lunches, company dinners, and special events. The Executive Chef manages all kitchen staff, including training, mentoring, and continuing education. The Executive Chef has P&L responsibility for all related costs and achievement of the financial goals for the Guest Relations department.

Essential Duties and Responsibilities include but are not limited to the following.

Leads the creation of unique, elegant, and seasonally appropriate menus for everything from small bite pairings to multi-course pairings, VIP receptions, and business lunches and dinners - all seasonally paired to showcase the different vintages of Opus One.
Proactively manages staff while providing training, creating opportunities for enhancing creativity, learning, personal development and fostering a positive work culture. Maintains proper staffing levels and scheduling of culinary team to meet the demand of our events calendar.
Responsible for P&L management and budgeting around the culinary program and helps build operating budgets for the annual plan; provides detailed analysis to VP of National Sales & Guest Relations to manage expenses.
Manages all kitchen operations including ordering provisions, managing inventories, maintaining proper hygiene protocols, and implementing all required safety procedures.
Works with Private Events Curator to ensure the highest level of service coordination for all events, and food service.
Supports Private Events Curator and Guest Experience Manager in leading and participating in ongoing service education through front and back of the house training programs, including sourcing of ingredients, how they impact the dish, elements of food preparation and inspiration for recipes, etc.
Continuously investigate new culinary practices and explore new ideas to keep menus fresh and inspiring.
Responsible for compliance with Opus One's environmental sustainability policies and practices including scheduled maintenance of culinary garden.
Liaise with the Guest Experience Manager and Director of Hospitality to keep open lines of communication regarding guest feedback, quality control and service standards.

Additional Functions:

Speak knowledgeably about Opus One representatives, distributors, retailers, and vintages. Ability to present the Opus One story to groups.
Conduct tours of the kitchen, garden, or cellars as necessary and appropriate.
QUALIFICATIONS

Seven - Ten (10) years' + years of culinary experience with five (5) years' experience working at a luxury winery or wine-related business within a leadership role
Proven leadership skills with ability to inspire and motivate a team
Experience with significant P&L responsibility
Superior planning skills with a strong attention to accuracy and detail
Understanding of the 3-star Michelin experience with sensitivity to the guests' expectations
Familiarity with all food safety procedures
Experience dealing with changing priorities and last-minute scheduling changes or additions while maintaining a positive attitude and demeanor
Exceptionally creative culinary skills and technique balanced by the need to have restraint and respect for the wines of Opus One
Flexibility to work as needed, evenings, weekends and holidays, as well as flexibility in scheduling to ensure business needs are met
Must be at least 21 years of age
PREFERRED QUALIFICATIONS

Experience in Michelin-starred restaurant preferred
Experience with local food safety requirements preferred
Physical ability to perform tasks that may require prolonged standing, sitting, lifting, and other activities necessary to perform essential job functions, with or without reasonable accommodation.

We invite all interested candidates to apply, even if you are unsure about whether you meet all the listed qualifications. Opus One Winery is looking for motivated, passionate, curious individuals who believe in our Core Values and Mission.

OUR DEDICATION TO YOU

Competitive benefits package including 95% employer paid Medical, with 100% employer paid Dental/ Vision/ basic life coverage/ STD/ LTD for both employees and dependents
401(k) retirement plan with a 7% employer-only contribution, based on employee annual earnings
Work life balance
Wellness reimbursement
Tuition reimbursement opportunities
Up to 40 hours of volunteer time
PTO; Holiday Pay
A supportive and collaborative work environment

OUR COMMITMENTS

SUSTAINABILITY: Opus One Winery is committed to doing its part to ensure a sustainable future and improve the environmental well-being of our community. We will continue to ensure minimal impact by continually evaluating our environmental performance and working to improve our program whenever necessary with integrity and purity of focus.

COMPENSATION: Base Compensation Range: $91,000- $123,000 USD annually*

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Opus One Winery is proud to be an equal opportunity employer. We celebrate and welcome diversity and are committed to creating an inclusive environment.

* The base compensation range is base salary only. In addition to base compensation, all roles are eligible for individual performance bonus and company bonus that range from role to role. Some roles may also be eligible for overtime pay. Individual compensation packages are based on factors unique to each candidate, such as skills, experience, qualifications, and tenure with Opus One.

Please visit our careers page to view the comprehensive job description.