Compensation: $28.00 per hour
Schedule: Saturday, Sundays and Monday or Thursdays (3 days)

Position Summary:
The Winery Chef is responsible for leading the winery’s culinary program in partnership with the Director of DTC. This role oversees kitchen operations, menu development, food preparation, inventory management, and culinary execution for daily service, wine club experiences, private events, and special winery programs. The Winery Chef helps create a high-quality guest experience by developing food offerings that complement the winery’s brand and wines, while maintaining strong standards for cleanliness, safety, organization, and cost control.

Key Responsibilities:
Develop and maintain the winery’s culinary program in partnership with the Director of DTC, including the Nosh Menu, seasonal specialty items, and elevated tasting offerings.
Create food experiences that complement the winery’s brand and wines, including pairings such as cheese, caviar, and sparkling wine experiences.
Collaborate with winemakers and hospitality leadership to develop food and wine pairings that enhance guest experiences and featured wines.
Plan, coordinate, and execute culinary service for winery events, including trade luncheons, wine club lunches and brunches, VIP events, tours, festival dinners, and other special programs.
Oversee day-to-day kitchen operations, including food preparation, presentation, ordering, inventory, stock rotation, and kitchen organization.
Maintain an annual culinary calendar with seasonal themes, promotions, and event menus, with detailed planning completed in advance.
Provide direction, support, and culinary guidance to staff involved in kitchen and event execution.
Ensure compliance with food safety standards, sanitation requirements, and company policies while maintaining a clean, organized kitchen.

Job Requirements:
Proven culinary experience in a restaurant, winery, hospitality, catering, or event-driven food service environment.
Experience developing menus, seasonal food offerings, and food and wine pairing experiences.
Strong knowledge of kitchen operations, including food preparation, inventory control, ordering, stock rotation, and sanitation.
Ability to plan and execute culinary service for events, tastings, luncheons, wine club experiences, and other special programs.
Understanding of food safety standards, kitchen cleanliness, and safe food handling practices.
Ability to work collaboratively with hospitality leadership, winemakers, and event staff.
Strong organizational skills with the ability to manage multiple priorities, calendars, and event timelines.
Flexibility to work weekends, holidays, and extended hours as needed for winery events and guest experiences.

Physical Requirements:
Ability to stand and walk for extended periods of time (up to 8–10 hours per shift) in a kitchen and event environment
Ability to lift, carry, push, and/or pull up to 40–50 pounds regularly (e.g., food products, kitchen equipment, cases of wine)
Ability to perform repetitive motions such as chopping, stirring, plating, and lifting throughout the shift
Ability to bend, stoop, kneel, and reach overhead or below waist level as needed for kitchen tasks and inventory management
Ability to work safely around hot surfaces, open flames, sharp tools, and commercial kitchen equipment
Ability to tolerate varying environmental conditions, including heat from cooking equipment and occasional outdoor event settings
Manual dexterity and hand-eye coordination required for food preparation and presentation
Ability to work in a fast-paced environment while maintaining attention to detail and safety standards

Benefits:
Annual Bonus
Paid holidays
Paid time off
401(k) retirement plan with employer match