Sous Chef - Tasting Room

Stoller Wine Group is seeking talented chefs eager to join our dynamic culinary team. As our brands continue to grow, so do the demands for events, harvest meals, staff support, engaging club member experiences (both current and future), wine club parties, conferences, and more.

The Stoller culinary team handles everything from high-volume boxed sandwich lunches to caviar and raw bar service. Those selected for this team must embrace the wide range of variables we may throw their way. Sous Chefs work closely with the Executive Chef to maintain the high level of creativity and execution that Stoller guests expect. They also collaborate with local farmers and artisan vendors to meet a wide variety of product needs. Sous Chefs are expected to be role models of attitude, composure, and control in everything they do, while also pushing themselves, their peers, and their leaders to continue innovating and improving efficiency in every aspect.

Job Requirements

• Flexible schedule and availability, including Monday–Sunday, 7 AM – 10 PM for breakfast, lunch, dinner events, holidays, and evenings.
• Proven ability to multitask and prioritize effectively in a dynamic environment.
• Excellent verbal and written communication skills.
• Strong organizational skills with the ability to complete projects with minimal supervision.
• Desire to develop knowledge of wines and winemaking practices.
• Ability to work in a fast-paced environment with composure and enthusiasm.
• Positive attitude, collaborative spirit, and excellent hospitality/service skills.
• Physically able to stand for extended periods of time.
• Ability to move and lift up to 50 lbs.
• Must be able to communicate in English, read and follow recipes, and perform basic math calculations.
• Current food handler’s card required.
• Perform other duties as assigned by management.

Preferred Qualifications

• 2 years of experience in a high-volume line cooking environment.
• 2 years of experience as a Sous Chef or in a leadership role.
• Sommelier training and/or wine pairing knowledge.
• OLCC permit.

Job Responsibilities

• Prepare and finish food at all kitchen stations.
• Uphold quality standards and maintain cleanliness and sanitation of work areas and equipment in compliance with Health Department regulations.
• Assist the Chef as needed with production execution.
• Properly label and date all products to ensure food safety and sanitation.
• Maintain accurate inventories and communicate restocking needs to management to prevent product shortages.
• Notify the Chef on duty before the end of shift if unable to complete assigned tasks within the scheduled time.
• Ensure all requisitions are properly processed and placed in designated areas.
• Maintain and demonstrate solid knowledge and understanding of all food products and apply culinary techniques skillfully.
• Safely identify and operate all kitchen equipment.
• Provide supervisory support in the absence of the Chef.
• Ensure food quality is exceptional and take corrective action when needed.