Role Overview
Bionic Wines is seeking a refined and technically experienced chef to lead a new, specialized dining experience in the heart of Walla Walla. You will be responsible for executing a multi-course tasting menu curated and designed by James Beard finalist and Michelin starred chef Matthew Lightner. You will work in close collaboration with chef Lightner on creating a menu that mixes local, hyper-seasonal ingredients with a French country-style point of view. You will work with the broader Bionic Team in creating tasting menus, private events, harvest dinners, educational experiences, and future hospitality initiatives. This role is a unique marriage of modern gastronomy and rustic elegance, specifically crafted to complement the world-class local wines of the Bionic portfolio.

We are building a program that sits at the intersection of world-class wine, seasonal agriculture, and destination dining. Our goal is to move away from the overly pretentious and toward a soulful, elevated experience that feels personal and grounded in the uncompromising quality of our wines.

About Bionic Wines
Bionic Wines is the family of brands for vigneron, Christophe Baron. Starting with acclaimed Cayuse Vineyards, Bionic Wines has expanded to include four other brands - Horsepower Vineyards, No Girls Wines, Hors Catégorie Vineyards, and Champagne Christophe Baron. Each is connected by Christophe’s essential principle of uncompromising quality, realized through hard work in the vineyards, a light touch in the cellar, and an unwavering commitment to his terroirs, which allow each site and variety to shine in unparalleled ways.

Scope and Schedule
Weekly Structure: 5 days per week.
Service Days: 4 days per week (Operating the tasting menu for guests).
Prep/Admin Day: 1 day per week (Inventory, sourcing, and mise en place prep).
Volume: Daily intimate prix-fixe seating

Primary Responsibilities
Precision Execution: Execute a refined French country-style tasting menu with technique and consistency.
Kitchen Management: Oversee all aspects of service ensuring food safety and quality remain paramount.
Wine Integration: Maintain a deep understanding of the vineyard’s wine profiles to ensure the culinary pacing and flavors enhance the guest's oenological journey.
Hospitality Leadership: Act as a face of the vineyard. You will engage with guests in an open-air setting, embodying a warm, "high-end country" hospitality style.
Autonomy and Creativity: As the leader of the culinary program you will be responsible for developing new dishes to work in concert with wine menu updates.

Required Skills
Exceptional organizational skills and the ability to work independently
Collaborative spirit and "guest-first" mentality
A valid food handler’s certification/manager’s permit
Handle food stock/inventory counts, food preparation and balancing ingredients
Basic Microsoft Office Suite skills (Word, Excel) and Google Workspace apps, including calendar management.
Strong written and verbal communication skills
Ability to stand for long periods
Ability to lift and carry 50 lbs and stand for extended periods
Ability to execute the directed menu in a pressured environment
Willingness to work large vineyard events throughout the season
Commitment to long-term menu development

Additional Information
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Bonus structure, and relocation assistance

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this position at any time. Bionic Wines believes that each employee makes a significant contribution to our success that should not be limited by assigned responsibilities.
While this position description outlines primary duties, qualifications, and job scope, it is not intended to limit the employee or the organization to only the work identified. We expect each employee to offer their services wherever and whenever necessary to ensure the success of the company.