Chef

Delicato Family Wines•Napa, CA

2d•Onsite

About The Position

Acting on own initiative, the Chef position is responsible for the development, preparation, and production of the Culinary Program for Black Stallion Estate Winery. The Chef oversees the tasks of the kitchen staff at the winery.

Requirements

High School Diploma or GED equivalent
5+ years managing a fast-paced kitchen environment
1+ years of leadership experience
Food Handler Card - must be obtained within 30 days of hire
Knowledge of safe food handling, preparation procedures, safe handling, and precautionary procedures of chemicals, detergents, and sanitizers.
Understanding of use, operations, and care for all kitchen equipment.
Mastery of knife skills and cooking terms.
Working knowledge of hot and cold food preparations, seasoning, vinaigrettes, soups, sauces, stocks, vegetable preparations, basic butchery, meat and fish cookery, pastry, and bread.
Knowledge and excellent execution of sanitation rules.
Proficiency in Microsoft 365 programs including Outlook, Excel, Word, and Teams.

Nice To Haves

Winery experience preferred, but not required
Previous experience maintaining food inventory, tracking, and reporting costs
Degree from a Culinary institute preferred

Responsibilities

Manages and monitors day-to-day operations and team performance to ensure smooth workflows and that company standards are met.
Manages company culture and holds self, peers, and direct reports accountable for demonstrating a constructive company culture through influential, personal behavior and actions; encourages strong work ethic and fosters an environment of trust and respect.
Develops and aligns individual goals with the department's operational goals; ensures that decisions, actions, and priorities are aligned with the company's vision, mission, and strategies.
Researches best practices, stays abreast of industry trends, and maintains awareness of regulatory changes to ensure compliance and continually improve operations.
Assists in preparing the departmental budget, monitors spending, and directs team in cost-effective operations to ensure adherence to financial objectives.
Monitors performance and regularly communicates with direct reports to achieve mutual understanding and desired results.
Partners with immediate manager to determine staffing needs; attracts, motivates, and retains a workforce with the appropriate knowledge, skills, and abilities to achieve goals and objectives.
Provides employees with a safe, healthy, and rewarding work environment; ensures delivery and completion of monthly safety topics.
Communicates and supports change initiatives and decisions in an effective manner to successfully guide team through change.
Fosters a work environment that encourages creative thinking, promotes flexibility, and drives innovation.
Addresses employee issues, concerns, and complaints in an objective and confidential manner; notifies HR Business Partner and keeps immediate manager informed as appropriate.
Ensures compliance and consistent application of company policies, initiatives, and decisions.
Coaches, guides, and develops direct reports; fully engages in the GPS (Performance Management) process; provides high-quality feedback, and ensures proper GPS documentation of employee performance, recognition, and deficiencies.
Responsible for the development, preparation, and production of the BSEW Culinary Program including internal Company, Trade, Private Events, Public Events, Tasting Room, Wine Club, and any other requests as needed.
Collaborates directly with the department Managers to develop and maintain seasonally relevant and cost-effective menus that reflect the brand and winemaking.
Assigns food preparation and culinary tasks supporting culinary program.
Maintains appropriate inventory levels of food and supplies based on budgetary restraints and anticipated business to consistently offer a wide variety of experiences.
Manages departmental food costs and budget within the guidelines of the company.
Develops and maintains a network of food and supply purveyors, culinary staff, service staff, and utility staff to provide part time, temporary, or contract services.
Receives deliveries, ensuring the accuracy of the orders, and putting product away in accordance with the Health Department standards.
Manages utility personnel responsible for dish and glass washing, set-up, and breakdown of hospitality events.
Ensures kitchen machinery and equipment is properly cleaned and maintained, and kitchen and utility staff are properly trained.
Works closely with internal Landscaping Team to coordinate the planning, planting, harvesting, processing, and/or preserving of the fruits and vegetables from the onsite Culinary Garden for daily offerings, cooking classes and events.