Sous Chef - Louis M. Martini Winery

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Louis M. Martini Winery

At Louis M. Martini, we believe that wine is about more than what's in the glass - where you are and who you're with are always part of the enjoyment. Chef Aaron Meneghelli enhances the winery's progressive Californian cuisine with traditions of Northern Italy, a place near and dear to both the Meneghelli and Martini families. He works closely with the Martini Estate team to dive into the customs of winemaking and food to create new offerings of endless possibilities.

The Sous Chef engages in day to day execution of culinary management duties. Regularly leads the preparation of culinary dishes that are in line with the Executive Chef's vision and standards. Provides operational support in managing the food service organization to include overseeing inventory management, supervising kitchen staff including scheduling and instruction, and functioning as the primary point of contact in the Executive Sous Chef's absence.

Other responsibilities may include:

• Supervises the kitchen staff in day to day operations and execution of their daily tasks; ensures the adherence of regulatory sanitation compliance and practices.
• Provides creative input on menu changes, creating new recipes and proposing food and wine parings. *
• nsures that staff members are following all Heath Department food safety codes.
• Trains and develops culinary staff to enhance skill sets, execute culinary actives and meet business needs.
• Orders culinary ingredients (meat, produce, sea food, poultry) and supplies on a daily basis to ensure the kitchens are stocked to meet the days needs.
• Conducts a monthly inventory review; participates in the ordering of products through various vendors through the corporate ordering process.
• Receives culinary ingredient and supplies and cross reference delivery with actual order.
• Works closely with Front of House staff to communicate menu changes, reservations needs, dietary restriction substitutions, etc.
• Leads efforts in maintaining a clean, safe and organized kitchen.
• Approves timekeeping for kitchen staff members.
• Creates work schedule for kitchen staff ensuring that labor cost remain within budget and there is enough staff present to execute service functions.
• Provides input to the restaurant's goals.

What You Will Need:

• High school diploma or State-issued equivalency certificate, plus 2-year Certificate of Competition from a culinary institute and 3 years of food service experience reflecting increasing levels of responsibility; OR High school diploma or State-issued equivalency certificate; plus 5 years of food service experience reflecting increasing levels of responsibility
• Knowledge of safety, sanitation and food handling procedures.
• Skilled in food preparation, presentation and coordination.
• Experience providing input in the development of menus.
• Experience providing direction and instruction to kitchen staff members.
• Skilled in reading, comprehending, interpreting and executing simple instructions, short correspondence and memos.
• Skilled in writing simple correspondence.
• Skilled in basic math skills, adding, subtracting, multiplying and dividing using whole numbers.
• Must be able to multitask in a fast-paced environment while overseeing the kitchen staff.
• Strong attention to details.
• Ability to deliver information in a clear and respectably manner to fellow Team Members, customers and vendors.
• A high level of commitment, passion and creativity for food.
• Required to travel to company offices, sites, and/or meeting locations for onboarding, training,meetings, and events for development, department needs, and business delivery up to 5% of the time, with or without reasonable accommodation. This may be in addition to travel requirements, if applicable, as listed in this job description.
• Required to be 18 years or older. This may be in addition to other age requirements, if applicable, as listed in this job description

What Will Set You Apart:

• High school diploma or State issued equivalency certificate, plus 2-year Certificate of Competition from a culinary institute and 5 years of food service experience reflecting increasing levels of responsibility.
• Four year culinary degree.
• Possession of ServeSafe Certification.
• Sous Chef experience.
• Previous kitchen management/supervisory experience.
• Intermediate understanding of professional cooking and knife handling skills.
• Prior supervisory and banquet experience desirable.

Compensation:

• Hiring Hourly Range Posted: $31.53 / hr - $47.02 / hr
• Plus incentives!
• Actual compensation paid within the range will be determined by factors such as the education, experience, knowledge, skills and abilities of the applicant, internal equity, and alignment with market data.

Perks & Benefits:

• We are committed to providing competitive compensation, perks, and a work-life balance supporting your well-being. Benefits depend on your work category and may include medical and dental coverage, 401k plans, profit sharing, pet insurance, company holidays, access to an employee wine shop, and more! Additional information will be provided before your first interview.

• Please click here to view our full list of benefits.

Gallo does not sponsor for employment based visas for this position now or in the future.
To view a full job description, please click here.

Requisition ID -105867

Anticipated Close Date - May 1, 2025

This position will be based in the location(s) specified in the job posting and requires working on-site with no telecommuting option. You will be expected to live within a commutable distance.

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