Assistant Sous Chef (Robert Mondavi Winery)

Constellation Brands • Oakville, CA

2d • $24 - $36 • Onsite

About The Position

The Junior Sous Chef is an integral, hands-on member of the kitchen leadership team, responsible for supporting the Executive Sous Chef and Executive Chef in the day-to-day operations of the kitchen. This role is ideal for a culinary professional with ambition, creativity, and emerging leadership skills, seeking to further develop their expertise in a high-quality, dynamic culinary environment particularly one with a strong focus on hospitality and the wine industry. The Junior Sous Chef plays a key role in maintaining the highest standards of food preparation, presentation, safety, and guest satisfaction, while actively contributing to menu innovation and operational excellence. Experience with wine and food pairing is highly valued in this position, as the Junior Sous Chef is expected to craft dishes that harmonize with curated wine selections, enhancing the overall guest experience. Prior exposure to hospitality or wine industry environments is a strong asset, as this role requires an understanding of elevated guest service, collaboration with front-of-house and wine education teams, and the ability to contribute to a seamless, memorable dining experience for every guest.

Requirements

• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
• WSET Level 2 certification preferred (or equivalent wine education).
• Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
• Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
• Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
• Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.
• High school diploma or equivalent; bachelor’s degree in culinary arts, hospitality, wine studies, or a related field preferred.
• Must be able to lift up to 40 lbs and stand or walk for extended periods.
• Flexible schedule, including availability on weekends, holidays, and evenings as required.
• Valid U.S. Passport; ability to travel up to 10% for training or events.
• Able to lift 40lbs on occasion.
• Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required.
• Must have valid U.S. Passport.

Nice To Haves

• Culinary degree, or equivalent work experience.
• Minimum 3 years’ experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred.
• Prior experience in a fine dining environment or the wine industry is a plus.
• Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation.
• Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience.
• Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings.
• Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting.
• Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs).
• Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence.
• Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members.
• Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus.
• Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership.
• Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards.

Responsibilities

• The Junior Sous Chef assists with all aspects of food preparation and plating, ensuring that every dish leaving the kitchen meets Robert Mondavi Winery’s standard for quality, consistency, and presentation.
• Operationally, the Junior Sous Chef helps manage inventory and stock rotation, works with the Sous Chef and Head Chef on ordering and sourcing of ingredients, and ensures that all supplies are efficiently organized and maintained.
• The Junior Sous Chef is a champion of food safety and sanitation, upholding strict hygiene protocols and monitoring kitchen cleanliness to comply with all local and internal regulations.
• This role also involves direct leadership responsibilities, such as training and mentoring junior kitchen staff, fostering a collaborative and positive kitchen culture, and stepping into a supervisory role in the absence of the Sous Chef.
• The Junior Sous Chef actively supports efficient workflow and communication between stations, helping to coordinate service during busy periods and ensuring that dishes are delivered in a timely manner.
• Additionally, the Junior Sous Chef is encouraged to contribute to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes.
• By carefully managing food and ingredient costs to meet cost of goods (COGS) targets, the Junior Sous Chef directly supports the financial goals of the entire culinary operation.
• Adhering to all standard operating procedures (SOPs) from production schedules and portion control to sanitation and storage practices is essential for maintaining efficiency and consistency.
• Accurate record-keeping and compliance with health, safety, and financial regulations further strengthen the department’s performance.

Benefits

• We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees