What are the responsibilities and job description for the Executive Chef position at Ponzi Vineyards?
Executive Chef
Ponzi Vineyards is a premium Oregon Pinot Noir and Chardonnay producer located 22 miles from downtown Portland in the Willamette Valley.
Recently acquired by the legendary French family wine group Bollinger (producers of Champagne Bollinger, Champagne Ayala, Burgundy wines from Chanson, Loire Valley wines from Langlois-Chateau, and Cognac Delamain), Ponzi Vineyards aims to become the top-of-mind brand for Oregon fine wine.
We are seeking an experienced Executive Chef to lead our culinary program, creating seasonal menus that complement our wines and enhance our hospitality offerings.
The ideal Executive Chef candidate thrives in a team environment, embodies a spirit of warm hospitality, and enjoys engaging directly with guests. This role requires prior kitchen management experience, as well as knowledge of catering, events, and financial operations, including food and labor costs, kitchen efficiency, and inventory management. A basic understanding of wine production is preferred. The Executive Chef reports to the Director of Consumer Sales.
Responsibilities
The Executive Chef oversees all food operations at Ponzi Vineyards, including:
- Tasting Room Menu – Small plates designed to complement our wines and enhance the guest experience.
- Club Events – Seasonal gatherings for wine club members, ranging from large receptions with passed appetizers to intimate wine release dinners.
- Tasting Room Events – Weekly or monthly experiences, including:
- Lunch at Ponzi – A three-course, wine-paired meal highlighting seasonal ingredients. Available Wednesday through Thursday by reservation.
- Stand-Alone Events – Themed experiences, such as guided winery tours, special cuvée tastings, food and wine pairings, and outdoor activities.
- Private Events – Customized experiences, from family-style dinners and tasting menus to corporate retreats and celebrations.
Skills & Qualifications
The Executive Chef must:
- Have strong culinary and organizational skills.
- Demonstrate leadership and effective team management.
- Adapt to shifting priorities with professionalism and enthusiasm.
- Maintain high standards of kitchen etiquette and service.
Key Duties
- Develop, cost, and execute seasonally driven menus.
- Maintain a clean, organized kitchen, including walk-in and dry storage.
- Manage weekly ordering, inventory, and food costs within budget.
- Oversee invoice coding, food cost tracking, and administrative tasks.
- Train and support seasonal kitchen staff.
- Collaborate with the Service Team to enhance guest experiences.
- Provide meals for the production team during the harvest season.
Requirements
- Flexibility – Typical schedule is Wednesday–Sunday, with variable hours based on events, including occasional evenings.
- Physical Stamina – Must be able to stand for extended periods and lift up to 50 lbs.
- Professionalism – Polished appearance, strong communication skills, and comfort with public speaking.
- Reliable Transportation – Must have personal transportation to and from the winery.
- Certifications – Oregon Food Handler’s Permit (FHC).
Compensation & Benefits
- Hourly rate based on experience, plus tips and gratuities.
- Schedule: ~40 hours/week (May–October), ~25–30 hours/week (November–April).
- Eligible for health benefits and 401(k).
Experience Required
- 4 years of fine dining and/or catering experience.
- 2 years of kitchen management experience in a restaurant or winery.
- Basic proficiency in email, writing, and Excel.
- Must be 21 or older.
About Ponzi Vineyards:
Founded by Dick and Nancy Ponzi in 1970, Ponzi Vineyards is one of Oregon’s original family-owned wineries and has significantly contributed to the growth and success of the region over the last 50 years.
About the Bollinger Family:
The Bollinger family owns iconic producers like Champagne Bollinger, Ayala, Domaine Chanson (Burgundy), Langlois-Chateau (Loire Valley), and Cognac Delamain, known for their premium quality and rich history.