Sous Chef - LaBelle Winery

LaBelle Winery is hiring a Sous Chef. If you have a passion for cooking and want to work for a growing Company, we look forward to hearing from you!

The Sous Chef is to be the second in command in the kitchen, and is responsible for planning and
directing food preparation within Executive Chef’s specifications and guidelines. The successful
candidate will employ culinary and managerial skills in order to play a critical role in maintaining
and enhancing our customers’ satisfaction.

Schedule: Full-Time, varies, working weekends/holidays, as needed, 45-55 hours per week

Competitive pay and benefits offered.

• Health insurance
• Dental insurance 
• Vision insurance
• 401k matching 
• Company paid short term disability insurance 
• Company paid Life insurance 
• Paid time off
• Referral program

Essential Responsibilities:

• Embodies our Core Values at all times
• Help in the preparation, set up and design of all food menus
• Produce high quality plates in both design and taste
• Execute and delegate daily prep lists and produce orders; follow up and ensure completion
•  Assist in checking in and putting away food orders upon receiving
• Prepare Wine Maker’s Kitchen products
• Ensure that the kitchen operates efficiently that meets high quality standards
• Fill in for the Chef de Cuisine in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and take control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance with guidance from Executive Chef and Chef de Cuisine.
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive attitude and professional approach with coworkers and customers
• Perform duties with Company’s best interest in mind at all times
• Perform other duties as assigned

Qualifications: 

• 4 years of experience as a cook, fine dining preferred
• Ability to work in a team environment is essential
• Ability to work flexible schedule to include days, nights, weekends, and holidays
• Ability to multi-task
• Understanding of various cooking methods, ingredients, equipment and procedures
• Serv-safe certified

Physical Requirements:

• Ability to lift up to 50 lbs. occasionally
• Ability to stand for extended periods
• Ability to climb stairs, ladders
• Ability to work in a food/wine environment

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