Job Summary:
The Sous Chef supports the Culinary Director and Executive Chef in delivering exceptional culinary experiences in a tasting room environment. This role involves assisting with menu planning, food preparation, and coordination of small plates, pairings, and curated tasting menus designed to complement the beverage offerings. The Sous Chef also supervises kitchen staff and manages daily operations in the absence of the Culinary Director and Executive Chef.
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Primary Duties and Responsibilities:
•  Assist in the planning and execution of seasonal, locally inspired menus designed for wine, beer, or spirits pairings.
•  During elevated tasting room experiences and special events, will occasionally be required to elegantly present curated food offerings and articulate the wine and food pairings to wine club members and guests.
•  Oversee daily kitchen operations during tasting room service hours.
•  Prepare and present high-quality plates and curated tasting dishes that align with the overall tasting room experience.
•  Ensure all food items meet established quality standards for taste, presentation, and consistency.
•  Ensure all food and supplies are properly labeled and date all products to ensure food safety and sanitation.
•  Maintain accurate inventory while informing management of restocking needs to prevent product shortages.
•  Ensure all food requisitions are correctly processed and placed in designated areas.
•  Ensure food quality is exceptional and take corrective action to address any irregularities.
•  Train and supervise kitchen team members to ensure efficiency, cleanliness, and safety.
•  Collaborate with the Executive Chef and beverage team to develop new pairings and special event menus.
•  Maintain a clean, organized, and compliant kitchen environment that adheres to health and safety regulations.
•  Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
•  Safely identify and operate all kitchen equipment.
•  Notify Chef before the end of the shift if assigned tasks cannot be completed within the scheduled time.
•  Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef.
•  Manage kitchen operations in the absence of the Executive Chef.
•  Additional duties may be assigned as business needs evolve.
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Qualifications:
•  Culinary degree or equivalent experience in a professional kitchen.
•  Minimum 3 years of experience in a culinary role, with at least 3 years in a supervisory capacity.
•  Passion for food and beverage pairings; prior experience in a winery, brewery, or hospitality venue is a strong asset.
•  Strong understanding of flavor profiles and plating for small-format dishes.
•  Exceptional cooking skills.
•  Able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques, and sanitation techniques.
•  Excellent time management and communication skills.
•  Ability to multitask and work quickly under pressure
•  Food Safety and Sanitation Certification (required or ability to obtain).
•  Advanced verbal and written communication skills.
•  Attention to detail and organizational skills.
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Physical Requirements:
•  Ability to stand for extended periods.
•  Must be able to lift up to 40 lbs.
•  Overtime as necessary.
Education and Training Requirements:
•  Bachelor's degree in culinary science or extensive on-the-job experience.
•  At least three years of culinary training in food preparation.
•  Valid Food Handler’s certification.