Shelton Vineyards, Inc.
Position Summary:
The Sous Chef is responsible for assisting the Executive Chef in overseeing daily kitchen operations at Harvest Grill, ensuring a high standard of food preparation, presentation, and consistency that reflects Shelton Vineyards' commitment to quality. This role requires strong leadership, organizational skills, and culinary expertise to support the kitchen team and deliver an exceptional dining experience to guests. Key Responsibilities: Assist the Executive Chef in menu planning, recipe development, and seasonal specials that complement Shelton Vineyards' wines. Supervise and coordinate kitchen staff to ensure proper food preparation, cooking, and plating. Maintain consistency in flavor, quality, and presentation across all dishes. Train, mentor, and motivate culinary team members to uphold kitchen standards. Monitor inventory levels, place orders, and ensure proper storage and rotation of food. Enforce health, safety, and sanitation standards in compliance with local regulations and company policies. Manage kitchen operations in the absence of the Executive Chef. Work closely with the front-of-house team to ensure seamless service and guest satisfaction. Assist with scheduling, labor management, and controlling food costs to achieve financial goals. Support execution of private events, wine dinners, and vineyard-related functions. Qualifications: 3+ years of experience in a culinary leadership role (Sous Chef, Lead Line Cook, or equivalent). Formal culinary training or equivalent on-the-job experience preferred. Strong knowledge of kitchen operations, food safety, and sanitation procedures. Ability to manage a fast-paced environment while maintaining attention to detail. Excellent communication, teamwork, and leadership skills. Passion for food, wine, and hospitality. Flexibility to work evenings, weekends, and holidays as needed. Physical Requirements: Ability to stand for extended periods of time. Lift up to 50 pounds when necessary. Work in hot, fast-paced kitchen conditions. Job Type: Full-time Pay: $ $20.00 per hour Expected hours: 35 – 40 per week Benefits: Dental insurance Health insurance Vision insurance Work Location: In person
The Sous Chef is responsible for assisting the Executive Chef in overseeing daily kitchen operations at Harvest Grill, ensuring a high standard of food preparation, presentation, and consistency that reflects Shelton Vineyards' commitment to quality. This role requires strong leadership, organizational skills, and culinary expertise to support the kitchen team and deliver an exceptional dining experience to guests. Key Responsibilities: Assist the Executive Chef in menu planning, recipe development, and seasonal specials that complement Shelton Vineyards' wines. Supervise and coordinate kitchen staff to ensure proper food preparation, cooking, and plating. Maintain consistency in flavor, quality, and presentation across all dishes. Train, mentor, and motivate culinary team members to uphold kitchen standards. Monitor inventory levels, place orders, and ensure proper storage and rotation of food. Enforce health, safety, and sanitation standards in compliance with local regulations and company policies. Manage kitchen operations in the absence of the Executive Chef. Work closely with the front-of-house team to ensure seamless service and guest satisfaction. Assist with scheduling, labor management, and controlling food costs to achieve financial goals. Support execution of private events, wine dinners, and vineyard-related functions. Qualifications: 3+ years of experience in a culinary leadership role (Sous Chef, Lead Line Cook, or equivalent). Formal culinary training or equivalent on-the-job experience preferred. Strong knowledge of kitchen operations, food safety, and sanitation procedures. Ability to manage a fast-paced environment while maintaining attention to detail. Excellent communication, teamwork, and leadership skills. Passion for food, wine, and hospitality. Flexibility to work evenings, weekends, and holidays as needed. Physical Requirements: Ability to stand for extended periods of time. Lift up to 50 pounds when necessary. Work in hot, fast-paced kitchen conditions. Job Type: Full-time Pay: $ $20.00 per hour Expected hours: 35 – 40 per week Benefits: Dental insurance Health insurance Vision insurance Work Location: In person