Sous Chef

Manage kitchen operations from all aspects and provide support throughout the shift, ensuring safety and sanitation protocols are always followed. Maintain the highest level of food quality while managing waste, oversee inventory and purchasing with approved vendors, and keep the facility clean and organized according to local health regulations. Train and develop hourly personnel while collaborating with restaurant managers to oversee all aspects of food and beverage service. This role requires 2+ years of kitchen experience in a similar position and knowledge of scheduling software. Flexible schedules are offered, including potential for a 4-day work week once a month, along with up to 17 days of PTO. As "the winemaker's restaurant," you will deliver wine country-inspired cuisine paired with 60 wines on our sustainable tap system.