Chef De Cuisine

Constellation Brands•Oakville, CA

1d•Onsite

About The Position

Robert Mondavi Winery is looking for an enthusiastic and highly motivated leader to join our Food & Beverage team. Candidates will need to display top-tier culinary creativity, technical ability, and solid business acumen, excellent communication skills, and a drive for training and developing their team. This position will report to the Executive Chef.

Requirements

Solid knowledge of food and beverage operations and a proven track record of high-level kitchen management.
Elite communication skills: written, verbal, and electronic.
Must be comfortable and work well in an open-kitchen environment.
At least five years of kitchen management and operational experience with a diverse culinary background and a proven track record in full-service, high-volume, and event-based kitchens.
Strong events background; systems and software fluency, and execution of planning and day-of-event activities.
Required to hold a current ServSafe Manager Certification.
Willingness to work a flexible schedule, including days, evenings, weekends, and holidays.
Must be at least 21 years of age.

Nice To Haves

Experience managing multiple concepts is preferred.
Culinary degree or equivalent experience preferred.
Experience with Microsoft Suite preferred.

Responsibilities

Coordinate the selection, training, development, and evaluation of employees and managers in kitchens through effective management and leadership.
Adopt and display a commitment to the overall branding strategy of Robert Mondavi Winery.
Maintain impeccable organization and cleanliness of the kitchen, walk-ins, and storage areas.
Manage meal services and ensure food is prepared to expectations.
Work in complete partnership with FOH leadership and exhibit high levels of communication, joint problem-solving, and driving toward best practices while being solution-based with key hospitality leaders.
Build and maintain a cooperative and inclusive culture across the kitchen team while maintaining quality, fostering respect, and encouraging creativity.
Assist in planning and developing seasonal menus for the business, considering factors such as product availability and seasonality, food cost, and business volume.
Control labor and operating expenses through effective scheduling, planning, budgeting, and purchasing decisions.
Ensure that sanitation standards set forth by local, state, and federal regulations are in compliance, as well as the cleanliness and organization of the kitchen and related areas.
Work collaboratively with culinary leadership to innovate and create branded menus and event items.
Have a general understanding and fluency in budgets and financial reporting.
Participate in all food-related Marketing & PR opportunities.
Attend regular strategic and operational meetings with the senior hospitality team.
Perform all related duties assigned by the Executive Chef.