Culinary Lead

Maryhill Winery

About The Position

Join one of Washington’s premier wineries! Maryhill Winery is seeking an experienced and motivated Culinary Lead to help guide our Woodinville Bistro team. This role offers the opportunity to showcase your culinary talent, lead a dedicated team, and enjoy an outstanding benefits package rarely found in the hospitality industry. Why You’ll Love Working Here: At Maryhill, we believe in taking care of our people. In addition to competitive pay, we offer a comprehensive benefits package designed to support your health, financial wellness, and work-life balance: Medical, Dental, and Vision Insurance 401(k) Retirement Plan with Company Match 7 Paid Holidays, Sick Time & Paid Vacation Employee Discounts Commissions: $30.00 + Event commissions + tips Position Summary: The Woodinville Culinary Lead is responsible for overseeing daily kitchen operations, ensuring consistent food quality, safe food handling, efficient kitchen execution, and strong collaboration with management, tasting room, and events teams. This role leads kitchen execution, supports event operations, maintains compliance standards, and helps deliver an exceptional guest experience. This is a hands-on leadership role ideal for someone who thrives in a high-volume scratch kitchen environment and enjoys working within a hospitality-driven winery setting.

Requirements

Prior experience in a lead or supervisory culinary role
Strong understanding of kitchen operations and food safety standards
Ability to lead by example in a fast-paced environment
Reliable, organized, and detail-oriented
Availability to work weekends, holidays, and events as needed

Responsibilities

Lead daily kitchen operations, including food preparation, cooking, plating, and service execution
Ensure consistent food quality, presentation, portion control, and adherence to company standards
Guide and support kitchen staff, providing direction, training, and support as needed
Maintain compliance with all food safety, sanitation, and health department regulations
Oversee kitchen cleanliness, organization, and proper equipment use and maintenance
Assist with menu execution, monthly specials, seasonal updates, and event culinary needs
Manage food inventory, ordering support, proper storage, and waste reduction
Coordinate with tasting room and events teams to meet service and operational needs
Communicate staffing needs, operational issues, and supply concerns to management