Testarossa Winery cooks seasonal farm-to-table California cuisine with world influences at a fine dining level, utilizing the highest quality ingredients available for our guests. The culinary team caters corporate and social events at our historic Novitiate Winery. Recognized for our Pinot Noir and Chardonnay, we have over 1,700 wine scores earning an Outstanding score of 90 points! They recently won a certificate of recognition from “The Confrerie de la Chaine des Rotisseurs” the world’s oldest, largest, most prestigious food and wine society!

Benefits we offer !

• 10 paid holidays per year
• Accrual of up to 2-3 weeks of vacation per year
• Accrual of up to 8 sick days per year
• Medical, Dental and Vision Insurance (Testarossa covers 80% of the monthly premium!)
• 401(k) Retirement Savings Plan with a match!
• Flexible Spending Accounts (Medical & Dependent Care)
• A relaxing glass of wine after each shift
• 50% off wines and more winery discounts!
• Long Term Disability, Life Insurance and Employee Assistance Program (EAP)
• Employee Referral Program
• A beautiful historic work environment with passionate and fun colleagues!

What the Sous Chef does!

The Sous Chef (Sous) is a full-time exempt position responsible for assisting the Executive Chef in all aspects of food production and menu execution for events at Testarossa Winery (TRW), and is ultimately responsible for overseeing the operations of the onsite kitchen for events at TRW and the Wine Bar 107 kitchen. This position is responsible for the motivation, training, and organization of the on-site kitchen team, off-site kitchen team, and Wine Bar kitchen, the pack-up and transportation of event menu items, equipment, etc. to and from the winery, the planning and directing of menu/event execution at the winery, and the final break down, sanitation and organization of the on-site kitchen and corresponding areas. The position is also responsible for assisting the CDC in menu development, recipe writing, proper product organization and rotation at the off-site kitchen, all product ordering and inventory checks.

• Assist Chef in all duties associated with managing food production including menu development, recipe design and organization
• Manage winery kitchen staff of 7 to 10 cooks
• Make prep lists, organize and keep inventory of on-site and off-site kitchen, as well as Wine Bar 107
• Provide on-going training to all kitchen department staff
• Assist Executive Chef in creating and maintaining a culture that is of strong work ethic, team orientation, care, hospitality, solution centered, focus, progression, intuition, celebration, creativity and follow through
• Support the kitchen teams in their production and execution of all food throughout the process in any and all ways necessary
• Communicate with the Events Department, Executive Chef and Kitchen Office Supervisor regarding all aspects of food service at events
• Follow ordering procedures for produce, dairy, meat, fish and grocery
• Develop and track training of the Wine Bar 107 kitchen staff in collaboration with the Wine Bar 107 Manager and HR as needed
• Plan and order inventory for Wine Bar kitchen, as needed, in collaboration with the Wine Bar Kitchen Lead
• Perform other related duties as required and assigned

• 6 years of professional cooking experience
• 2 year of experience in a lead or supervisory role
• Culinary degree preferred
• ServSafe or other California Food Handler Certification required
• Ability to attain California Food Protection Manager Certification
• Must possess valid driver’s license
• Must have advanced knowledge of safe knife and kitchen equipment usage
• Experience in advanced cooking: baking, sauces, all methods and preparations of hot and cold food
• Intermediate management skills, with the ability to lead, promote and manage a positive working environment
• Fluent in English; Some Spanish language ability preferred
• Effective, positive and respectful communication
• Must be proactive, take initiative, have a sense of urgency and be calm under pressure
• Must be a team player with a positive attitude
• Ability to follow policies and procedures
• Willingness to take direction and feedback
• Desire to provide the best hospitality experience possible
• Passionate about cooking and hospitality

Work Environment & Physical Requirements

• Ability to work any day of the week, including days, evenings, weekends and holidays
• Ability to stand for long periods of time; 8 hours or more
• Ability to handle repetitive motions of bending, reaching, grasping, kneeling, and lifting
• Handling of hot equipment, sharp tools, etc.
• Ability to frequently lift and carry up to 50 pounds
• Regular travel required to and from Los Gatos Winery to San Jose Kitchen
• Ability to work a minimum of 40 hours a week and in excess of 50 hours per week, when necessary

#ZR