Sous Chef – Winery Kitchen

About the role

The Sous Chef works side‑by‑side with the Chef de Cuisine to create dishes that complement the winery’s premium wines. This full‑time, on‑site position is based in Oakville, California, and involves both food preparation and kitchen maintenance.

Key responsibilities

• Prepare and execute menu items as directed by the Chef de Cuisine.
• Assist with delivery, pickup, and inventory of food and event supplies.
• Develop, test, and implement new recipes that pair with winery wines.
• Perform dishwashing, kitchen cleaning, and safety‑standard checks.
• Set up and break down meals, tastings, and events.
• Stock wines across all venues and support other CBUS properties as needed.
• Supervise temporary or on‑call kitchen staff and step in for the Chef de Cuisine when required.

Required profile

• Minimum two years of professional kitchen experience.
• Degree from an established Culinary Academy (preferred).
• Current Food Handler or ServSafe certification.
• Must be at least 21 years old and able to lift up to 55 lb.
• Strong organizational, time‑management, and decision‑making abilities.
• Effective written and verbal English communication.

Required skills

• ServSafe Certificate
• Food Handler Certificate
• Knowledge of state and federal safety, sanitation, and cross‑contamination regulations

What we offer

• Competitive hourly wage ranging from $26.71 to $41.77.
• Full‑time, on‑site employment in a vibrant winery environment.
• Opportunities to innovate with wine‑food pairings and advance culinary expertise.