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Executive Chef

Louis Martini Winery in St Helena is hiring for a Executive Chef to oversee¬ all food service operations for assigned winery and tasting room. Leads the development of food parings to accentuate the winery's premium varietals. Engages with winery visitors gauging their satisfaction with their dining and paring experience. Manages the overhead budget for food services operations. Leads the implementation of operational standards ensuring that the culinary vision is executed and that corporate policies and procedures are adhered to. Serves as a winery spokesperson to local media and VIP guests.


What You Will Need:



  • Oversees kitchen operations for assigned winery and tasting room; plans, develops, and tests food and wine parings that will accentuate the winery's varietals.

  • Manages the overhead budget for the winery's food services organization.

  • Functions as a winery spokesperson to local media and VIP guests.

  • Develops standards and procedures for food service staff to ensure the understanding of federal, state, and local food sanitation regulations.

  • Ensures the availability of proper kitchen equipment for staff members; manages staff members on the maintenance and operation of equipment.

  • Actively engages in cooking meals as necessary.

  • Oversees special catering events; offers culinary instruction and demonstrates culinary techniques.

  • Must maintain satisfactory attendance, to include timeliness.

  • Responsible for understanding and complying with applicable quality, environmental and safety regulatory considerations. If accountable for the work of others, responsible for ensuring their understanding and compliance.

  • This job description reflects management's assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned.


What You Will Need:



  • Bachelor of Hospitality Management degree plus 3 years of food service experience reflecting increasing levels of responsibility; OR Associate of Culinary Arts degree plus 5 years of food service experience reflecting increasing levels of responsibility; OR 7 years of food service experience reflecting increasing levels of responsibility.

  • Superior understanding of professional classic and modern cooking techniques.

  • Knowledge of wine and food preparation, presentation and coordination.

  • Experience developing menus and recipes.

  • Kitchen supervisor experience.

  • Required to be 21 years of age or older.

  • High school diploma or State-issued equivalency certificate.


What Will Set You Apart:



  • Bachelor of Hospitality Management degree plus 5 years of food service experience reflecting increasing levels of responsibility OR Associate of Culinary Arts degree plus 7 years of food service experience reflecting increasing levels of responsibility.

  • Experience developing menus based on paring food with wines.

  • Sous Chef or Line Cook experience needed in a formal dining service establishment

  • Excellent presentation skills.

  • Experience in budget development and inventory control.

  • Experience working directly for a winery, fine wine account, or distributor.

  • Knowledge of Sonoma, Napa, Central Coast, the Great Central Valley and their relationships to other regions/wines of the world.


To view a full job description, please click here.


Gallo does not sponsor for employment based visas for this position now or in the future.


Requisition ID: 57264


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¬ 


Equal Opportunity Employer




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