Assistant, Sous Chef

Constellation Brands•Oakville, CA

21h•Onsite

About The Position

The Assistant 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 Assistant 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 Assistant 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.
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.
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.

Nice To Haves

Wine industry experience is strongly preferred.
WSET Level 2 certification preferred (or equivalent wine education).
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 assistant 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.
Bachelor’s degree in culinary arts, hospitality, wine studies, or a related field preferred.

Responsibilities

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.
Follows recipes, portioning guidelines, and plating specifications, as well as performing quality control checks throughout service.
Brings creativity and attention to detail to every task, whether preparing classic dishes or contributing innovative ideas to new menu items.
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.
Upholds strict hygiene protocols and monitors kitchen cleanliness to comply with all local and internal regulations.
Trains and mentors assistant kitchen staff, fosters a collaborative and positive kitchen culture, and steps into a supervisory role in the absence of the Sous Chef.
Supports efficient workflow and communication between stations, helping to coordinate service during busy periods and ensuring that dishes are delivered in a timely manner.
Contributes to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes.
Upholds rigorous operational standards and demonstrates strict fiscal discipline within the culinary department.
Manages food and ingredient costs to meet cost of goods (COGS) targets.
Monitors inventory levels, minimizes waste, and makes strategic purchasing decisions that maximize profitability without compromising on quality.
Adheres to all standard operating procedures (SOPs) from production schedules and portion control to sanitation and storage practices.
Maintains accurate record-keeping and compliance with health, safety, and financial regulations.