Chef de Cuisine

Vintners Resort is an intimate, 78-room luxury resort and spa located in the heart of Sonoma County Wine Country. Nestled on 92 breathtaking acres of lush vineyards, Vintners Resort is more than just a destination—it's an experience. Our world-class resort and hotel blend exceptional hospitality with the art of fine dining to create unforgettable moments for our guests. If you have a passion for delivering outstanding service and crafting memorable experiences amidst the beauty of wine country, we invite you to be a part of our dedicated team.  Are you passionate about creating exceptional guest experiences? We're seeking an enthusiastic and friendly Chef de Cuisine where your passion for farm-to-table excellence and innovative culinary artistry will create unforgettable dining experiences that celebrate the bounty of our local wine country flavors. We seek a dynamic leader with a proven track record of inspiring culinary teams and a relentless focus on guest satisfaction, ensuring every plate not only delights the palate but also fosters memorable moments. If you’re ready to elevate our culinary offerings and lead with creativity and passion, we want to hear from you! Compensation: Starting rate within the compensation range is $95,000/year. EOE. SUMMARY: The Chef De Cuisine is responsible in assisting the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.  ESSENTIAL DUTIES AND RESPONSIBILITIES: Managing the line staff, dishwashers, sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments. Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed. Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serve safe food. Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines. Conduct DAILY department walkthroughs of the line and food tastings before each service. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Oversee the creation of standard operating photos, recipes, food cost sheets, and descriptions for all cooks. Oversee the integrity of the kitchen software systems Attend line-ups and events in the field as necessary Oversee the culinary aspects of tastings, making appearances as necessary. Review event orders with Field Chefs to give thorough explanations of methods and presentations. Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency. Assist the Executive Chef in presenting new items on the menu and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis. Participate in bi-weekly production meetings to confirm all kitchen details of the sales and operations staff, making arrangements to obtain information missed if not in attendance. Oversee the activities of kitchen staff with awareness of quality and cost. Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding overstaffing and overtime. Maintain a food cost of 22% for the John Ash menu. Schedule employee breaks in accordance with company policy. Maintain and review the prep lists for all stations. Inspects and approves presentation of food items to ensure that quality standards are met. Check the completeness of mise en place of each station before service. Responsible for all the food orders at John Ash Restaurant & Bar. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide the Executive Chef with all the costing recipes before menu implementation. Prepare and submit daily/weekly food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions. Prepare and cook food as necessary. Fills in when employees are on break or missing. Report any faulty equipment or unsafe conditions directly to the Engineering Department through HotSoS. Communicate effectively with staff from both the front and back of the house. Ensure all necessary reports and forms are completed daily. Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. Performs other duties as assigned by manager.   SUPERVISORY RESPONSIBILITIES: Directly supervises 10-20 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Prepare a weekly schedule for all cooks in accordance with business needs, avoiding overstaffing and overtime. Provides timely performance evaluations and makes recommendations for pay increases.  EDUCATION AND/OR EXPERIENCE:            Culinary Arts degree required; advanced culinary arts certification is preferred. 6 years of successful experience within the hospitality industry, preferably with catering experience. Completion of Sonoma County Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 7 days after date of hire. Graduate of an accredited culinary program or apprenticeship under highly respected chef at a premier resort or hotel property preferred. Certification by the American Culinary Federation preferred.  Valid driver’s license required. Thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates Basic competence in subordinates’ duties and tasks Good judgement with the ability to make timely and sound decisions Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Commitment to excellence and high standards Passion, enthusiasm, focus, creativity, and a positive outlook. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm Acute attention to detail and cleanliness. Strong organizational, problem-solving, and analytical skills Ability to manage priorities and workflow Food Handler or Serv-Safe Certification. Ability to effectively communicate with people at all levels and from various backgrounds. Bilingual skills a plus.  PHYSICAL/MENTAL REQUIREMENTS: Stand for long periods of time. Lift and move up to 75 pounds. Visually inspect quality of food presentation. Coordinate multiple tasks simultaneously Benefits: Complete benefits package and generous company discounts. 401(k) Medical, Dental and Vision Health insurance Vacation, Holiday and Sick Paid time off Generous employee discounts Schedule: Must be available and willing to work days, evenings and weekends. The scheduled days per week may vary depending on business priorities.

Salary : $90,000 - $100,000