The History of Foley Family Wines & Spirits
In spring of 1996, Bill & Carol Foley purchased 1,000 acres of lush and fertile earth within the then relatively unknown Sta. Rita Hills region of Santa Barbara County. Their plan – produce hand-crafted Chardonnay and Pinot Noir that reflected the best of California’s Central Coast. Named for their two daughters – Lindsey & Courtney – Lincourt Vineyards was born, and with it, the beginning of Foley Family Wines & Spirits.

In the 25 years since, Foley Family Wines & Spirits has grown into one of the world’s largest producers of fine wine, adding some of the industry’s most valuable wineries, located in the most recognized winemaking regions, including Napa, Sonoma, the Pacific Northwest, and New Zealand. Today, the Foley Family Wines & Spirits portfolio boasts a number of the most-celebrated names in wine, including Chalk Hill Estate, Chalone, Ferrari-Carano, and Sebastiani.

Job Summary
The Line Cook supports daily culinary operations in the winery kitchen, including food preparation, product quality, inventory coordination, and guest-facing presentation. This role ensures the kitchen runs smoothly and consistently through strong communication, organization, and accountability.

Roles and Responsibilities

Culinary Execution & Food Quality
•  Prepare, cook, portion, and garnish all food items according to winery recipes and presentation standards.
•  Taste, observe, and verify food quality using proper methods (tasting, smelling, temperature checks, etc.).
•  Execute and replenish cheese and charcuterie boards for Chateau St. Jean and Sebastiani winery tasting and events, maintaining approved pairings.
•  Maintain clean, organized workstations, tools, dishes, and kitchen areas at all times.
•  Operate a variety of kitchen equipment safely and report any malfunctioning items immediately.

Daily Kitchen Operations
•  Arrive on time and review daily prep lists, service needs, and event notes provided by Culinary and Hospitality Center leadership.
•  Follow all food safety protocols, including proper food labeling, dating, and rotation (FIFO).
•  Assist team members during peak service periods to support smooth operations.
•  Help receive, stock, date, and rotate vendor deliveries.

Retail & Prepared Food Management
•  Keep merchandising refrigerators fully stocked, visually appealing, and rotated for freshness daily.
•  Monitor the quality of and shelf life of prepared foods, charcuterie components, and packaged goods.
•  Conduct daily product checks to prevent spoilage and maintain presentation standards.

Communication & Team Collaboration
•  Communicate proactively with the kitchen team and Chef de Cuisine about product needs, workflow, and service adjustments.
•  Check email daily and weekly to stay updated on tasks, inventory updates, events, and compliance items.
•  Collaborate with hospitality staff to ensure timely and seamless guest service.
•  Maintain a professional, positive, and hospitality-focused attitude at all times.

Additional Expectations
•  Maintain accountability for all assigned tasks and follow through consistently.
•  Contribute positively to a guest-focused, hospitality-driven environment.
•  Maintain a valid ServSafe Food Handler certificate.


Required Knowledge, Skills & Other Abilities
•  Strong understanding of food safety, sanitation, and quality control standards.
•  Ability to minimize downtime by identifying and completing basic maintenance and janitorial tasks as needed.
•  Ability to multitask, self-manage, and remain composed in a fast-paced setting.
•  Ability to lift up to 45 lbs. and stand for extended periods.
•  Must hold or obtain a California Food Handler’s Certification (ServSafe) within 30 days of hire.

Education & Experience
•  Minimum 2 years of culinary preparation or line cook experience.
•  Valid Food Handler’s certificate required.
•  Experience with farm-to-table concepts preferred.
•  Experience with food and wine pairing preferred.
•  Proficiency with Microsoft Office Suite preferred.

Work Environment
The tasting room is a non-smoking work environment. Employees working in the tasting room are asked to not smoke during a workday or be free from any aroma that may be associated with smoking. No heavily scented perfumes, hand lotions, or hair products are allowed as they can interfere with the tasting of wines. While performing the duties of this job, the employee usually works in the tasting room with moderate noise levels, heavy people traffic, food, wine, and business office machines.

Company Core Values:
Teamwork – Be a Spirited Partner
Commitment – Crush Every Day
Quality – Good vs. Grape: It’s All in The Details
Integrity – It Takes a Community
Safety – Tend the Vines
Entrepreneurship – Love the Wine You’re With
Fun! - Smile! You Have Purple Teeth!