Position Summary
The Chef de Cuisine plays a key leadership role within the Stoller Wine Group culinary team, overseeing all daily kitchen operations particularly in the Experience Center and overseeing the event culinary operations. The CDC also supports at satellite locations as needed, including Stoller Family Estate Tasting Room, Chehalem, and our mobile food programs. This position ensures that every guest experience reflects our commitment to Fanatical Hospitality and the legacy of the Stoller brand.

The Chef de Cuisine manages retail food service, supports catered events, and leads menu development for winemaker dinners, corporate dinners, weddings, wine club member events, etc. that celebrates Oregon’s bounty and enhances our award-winning wines through thoughtful food and wine pairings.

Primary Duties and Responsibilities
Leadership & Operations
- Oversee all aspects of daily kitchen operations for retail, events, and mobile culinary programs.
- Supervise, train, and mentor kitchen staff to ensure consistency, teamwork, and adherence to SWG quality standards.
- Foster a positive, collaborative, and respectful kitchen culture that reflects Fanatical Hospitality.
- Maintain accurate production schedules and ensure seamless execution across all properties and events.

Menu Development & Wine Pairing
- Design and implement creative, seasonal menus that highlight local ingredients and complement our estate wines.
- Partner with the winemaking, hospitality, and events teams to create food experiences that enhance tastings, dinners, and private events.
- Demonstrate a deep understanding of food and wine affinity principles and the ability to translate that into guest-focused offerings.

Catering & Events Support
- Collaborate with the Events Team to plan and execute high-quality private and corporate events, from intimate vineyard dinners to large-scale celebrations.
- Ensure all event menus are delivered with consistency, timeliness, and adherence to brand standards.
- Support coordination of off-site catering and mobile kitchen operations.

Food Safety & Compliance
- Ensure all kitchens and service areas meet or exceed OSHA, Oregon Health Authority, and county health department standards.
- Maintain a clean, safe, and organized work environment at all times.
- Implement and monitor best practices in sanitation, labeling, and allergen control.

Inventory & Financial Management
- Oversee purchasing, inventory control, and vendor relationships to ensure quality and cost efficiency.
- Monitor food and labor costs, portion control, and waste management to achieve budgetary goals.
- Work with the Culinary Director to forecast and manage food service budgets across multiple outlets.

Qualifications
- Minimum 5 years of progressive culinary leadership experience in fine dining, winery, or multi-outlet hospitality environments.
- Proven experience managing diverse teams and high-volume food service operations.
- Strong knowledge of local and seasonal products, Oregon culinary trends, and sustainable sourcing.
- Passion for wine and food pairing with demonstrated understanding of varietal characteristics.
- Excellent leadership, communication, and organizational skills.
- Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by events and seasonal demands.
- Valid Oregon Food Handler’s Card and ServSafe Manager Certification required.

Physical Requirements
- Ability to stand for extended periods and lift up to 50 lbs.
- Must be able to work in both indoor and outdoor environments, including vineyard or event settings.

About Stoller Wine Group
Stoller Wine Group is rooted in the legacy of Bill Stoller and driven by our shared values of integrity, sustainability, and Fanatical Hospitality. Our culinary program showcases the Willamette Valley’s exceptional ingredients alongside our acclaimed wines, creating memorable experiences across our tasting rooms, events, and hospitality venues.