As Executive Chef you are responsible for the overall profitability and success of the Gleason Family Vineyards kitchen and catering operations, centered around Roblar Winery but also including Refugio Ranch Vineyards. Furthermore, your minimum duties include (1) successful operation of kitchen and culinary endeavors (2) the ongoing staffing, recruitment and training of our food operation teams, (3) progressing the mission to provide a best in class and creative food experience by continuing to create and execute high-quality menus for regular service and private events, (4) working closely and effectively with our winery and events teams to ensure the execution of that mission (5) growing revenue related to our food operation, and (6) creating a positive environment for guests and staff alike.

Minimum Job Responsibilities:

•  Comprehensive management of the kitchen operation at Roblar Winery, including regular service, special events and wine club events
•  Food ordering, stocking, and reconciling inventory with invoices
•  Overseeing a regular and accurate kitchen inventory and sharing that information with our accountant
•  Maintaining accurate cost of goods for menu items and food products and working with Gleason Family Vineyards management to ensure profitability of the kitchen operation
•  Supervision of kitchen staff, including line cooks, dishwashers, and bussers
•  Hiring extra kitchen staff for special events, as needed, with prior consent from the General Manager
•  Scheduling of regular kitchen staff and tracking and submitting their hours for payroll
•  Hiring and termination of kitchen staff, as needed, with prior consent from the General Manager
•  Menu creation for regular service and seasonal menu creation for Chef’s Table
•  Menu creation for special events, hosting menu tastings for private clients, and private client engagement during the menu creation process
•  Publicly presenting menu descriptions and inspirations at wine club events, special events, and Chef’s Table, as needed, and engaging with guests
•  Production of select prepared foods to be sold in the Roblar Tasting Room, such as sauces, pickles, condiments, etc.
•  Working with our farmer to plan and grow produce for our GFV needs
•  Growing the food operation for GFV by:
o Building an offsite catering operation for Roblar Farm, Refugio Ranch tasting room, and Refugio Ranch wine club events
o Providing private meals for Roblar Farm house guests
o Providing prepared food to other tasting rooms within the Gleason Family Vineyards portfolio
o Other food based revenue generation and experiences

Compensation

•  This is an exempt, salaried position.
•  Salary Range: DOE
•  Health insurance per the company plan and in accordance with the Employee Handbook;
•  Vacation time per the Employee Handbook;
•  Sick time per the Employee Handbook;
•  Paid holidays provided per our policy.