Executive Sous Chef - Lewis Cellars

At Lewis Cellars, we take pride in our day-to-day winemaking activities and the collaborative relationships we've forged in Napa Valley to secure the finest fruit, producing highly coveted wines each vintage. With our integration into The Wonderful Company, we're in the process of growing our Hospitality & Culinary team and are in search of an Executive Sous Chef to join our dynamic group.

This is a unique leadership opportunity to join us in an exciting transformation period and develop our first culinary program as Lewis unveils a fully renovated, unrivaled hospitality experience through the opening of our new Estate tasting room along the Silverado Train (previously the Robert Sinskey Tasting Room). In addition to Lewis’ big, bold wines, the property will feature elevated pairing menus and bespoke culinary offerings designed in partnership with the Chef Team from sister winery, JUSTIN’s Michelin-starred Restaurant.

This person will report to the Director of Hospitality as well as take direction and insight from the Culinary Director. The focus of the Executive Sous Chef is to run all culinary programs, including leading the lunch-style pairing menu(s) for the tasting room, special events, local chef garden areas, and other culinary-based programs. Ensures all recipes, food preparations, and presentations meet the restaurant’s specifications and commitment to quality and seasonality. 

• Direct and lead the Culinary team through the grand opening of the Lewis Estate
• Open the culinary operations, including sourcing items, initial kitchen setup and sanitation standards
• Assist in the development and execution of the private and public Events at Lewis Estate
• Hire, onboard and train the new kitchen and line-level staff
• Provide strategic direction and leadership to all culinary employees through mentorship and effective communication and enforce company policies and procedures
• Work harmoniously with centralized hospitality departments, regional or remote support staff (including teams in LA), and production
• Manage local vendor relationships, including farm/farmers and other sources of food to ensure the "cook-from-fresh" and locally sourced mantras are maintained
• Develop seasonal dishes with the potential to create a chef's garden
• Assist the Executive Chef in the procurement of local produce and culinary supplies and place orders to maintain inventory
• Create recipes and menus for food and wine pairing experience(s) in partnership with the Director of Hospitality, Culinary Director and JUSTIN Culinary team
• Create SOPs related to a successful culinary experience
• Manage a fiscally responsible department adhering to budget demands and restraints
• Assist with budgets/forecasts related to food sales and control kitchen inventory and event costs
• Apply creative thinking to continuously move the needle in the innovation of revenue, food, and service
• Ensure food quality meets/exceeds corporate standards by using proper food handling techniques 
• Maintain a safe, orderly, and sanitized kitchen per city/county/state health department requirements
• Manage and maintain equipment in and relating to the restaurant and kitchen
• As needed, support other hospitality locations with culinary expertise and coverage, including attending necessary trainings and corporate meetings at JUSTIN, Landmark or elsewhere (such as representing the brands at approved events)

To perform this job successfully, an individual must be able to perform each essential duty to JUSTIN standards, efficiently and within appropriate time relative to business needs. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• 3+ years of fine dining management experience
• Demonstrated success/accolade achievement in a fine dining restaurant/culinary environment (Forbes 5 Star, Michelin, James Beard, Relais Chateaux, AAA Five Diamond, or other industry awards)
• College or culinary training or extensive cooking and production experience 
• Serve Safe Certification desired
• Proven track record of successful management and mentorship/ development of culinary team
• Must be able to communicate verbally and in writing in English; Bilingual (Spanish) is a plus
• Knowledge/experience of kitchen training and openings
• Awareness of local, state and federal health and sanitation requirements
• Basic computer skills and ability (Word, Excel, PowerPoint)
• Capability of working with spreadsheets, budgets, food costing, labor forecasting, revenue forecasting
• Ability to clearly and politely speak and interact with guests
• Experience with food ordering and procurement
• Works with a high level of efficiency, organization, speed and focus
• Works with high level of finesse, creativity and integrity
• Travel will be required for this role (up to 5-15% seasonally). This includes training or working in Sonoma or Paso Robles during the pre-opening phases of the Lewis Facility in the Summer/Fall of 2024.

Pay Range: $90,000 - $110,000 base salary and may include a discretionary bonus. Final compensation will be dependent upon skills and experience.

• Competitive benefits package including Medical (including 24/7 online access to a physician), Vision, Dental and 401k with match eligibility
• Opportunities for development and internal mobility
• Manager and leadership training, biweekly L&OD webinars, and eLearning offerings
• Companywide problem solving and continuous improvement training
• Wonderful Giving (wonderfulgiving.com) - allowing you to donate company money to a cause of your choice
• Company prioritizes wellness through its Wonderful NOW (Nourish Our Wellness) initiative, which provides a robust suite of wellness offerings such as access to mental health resources and life coaching, employee community groups, cash rewards for healthy habits, and on-demand fitness videos

Lewis Cellars is a premium, family-run, Napa-based winery that specializes in Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc. Established in 1992 by Randy and Debbie Lewis and was later joined by their son Dennis in 1999, the winery remains hands-on with an intimate feel. Lewis Cellars has an established pedigree - the 2013 Napa Valley Cabernet Sauvignon was #1 on Wine Spectator’s Wine of the Year list in 2016. The winery focuses on cultivating both vineyards and relationships and emphasizes the importance of the journey from grape-to-glass with the goal of crafting world-class wines.

To learn more about Lewis Cellars, please visit www.lewiscellars.com, or follow Lewis Cellars on Facebook and Instagram. To learn more about the company’s corporate social responsibility impact, visit csr.wonderful.com.

The Wonderful Company is an Equality Opportunity Employer that provides opportunities for advancement. We are committed to creating a diverse workforce that embodies a deep culture of acceptance, equity, and inclusion. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories.

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