Sous Chef/Kitchen Manager at WILLAMETTE VALLEY VINEYARDS

Bend, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Oversight, Staff Management, Food Cost Control, Inventory Management, Financial Reporting, Staff Training, Event Planning, Customer Education, Team Building, Communication, Organization, Problem Solving, CRM Systems, POS Systems, Google Suite, Microsoft Office Suite

Industry

Beverage Manufacturing

Description

Description Willamette Valley Vineyards is looking for a Sous Chef/Kitchen Manager for our Tasting Room in beautiful downtown Bend. You learn more about the Oregon luxury food and wine business while preparing a Pacific Northwest-inspired menu that complements the perfect wine pairing. This is your opportunity to join the company that sets the standard for Willamette Valley Pinot Noir, and learn about our place in the Oregon wine story. What We Offer: Competitive health, dental and vacation benefits An inclusive work environment committed to diversity Career development and growth opportunities within a fast-growing company Generous team member discounts 401(k) retirement plan with company match What We Ask: Come to work each shift with a great attitude, and ready to contribute to the success of the team. Work with us to create an environment where everyone feels safe and welcome. Be focused and committed to serving Willamette Valley Vineyards guests and providing Oregon’s best food and wine tasting experience. We are looking forward to talking with you more about this opportunity! Primary Job Responsibilities: Responsible for overseeing the kitchen operations, including maintenance of all kitchen equipment, and maintaining sufficient levels of food products and staffing. Actively manage and work the line with staff during peak business times; ensure that all plates presented are consistently prepared. Manage kitchen controllables, such as food waste and food cost, weekly financials, kitchen labor, monthly inventory, and reports finding to the General Manager. Maintain invoice coding, purchase orders, and other pertinent administrative tasks as needed. Apply knowledge of safe kitchen operations. Assist in developing and maintaining an effective kitchen operation through selection, training, motivating, and staff development. Assist in event planning, such as Pairing Dinners, company events, and private events with management. Directly manages location line cooks and dishwashers, including timecard approvals and annual reviews. Ability to educate customers about food and wine with passion. Collaborate with all department managers towards profitability and help drive the vision and mission of Willamette Valley Vineyards. Other tasks as assigned by Management Supports Company’s effort to create a more sustainable, cross-cultural, and “green” environment. Requirements A valid/current Food Handler’s Card 3-5 years of Sous chef or equivalent related experience. Ability to use standard CRM, POS systems, Google Suite, and Microsoft Office Suite. Excellent communication and organizational skills. A high degree of accuracy and attention to detail in a fast-paced environment. Foresee problems and effectively create solutions to better the company Must be able to: Lift 40lbs. Stand for the majority of the workday. Available to work evenings, weekends, and holidays. Multitask, work independently, and as part of a team. Build team dynamics and synergy across departments.

Responsibilities

The Sous Chef/Kitchen Manager is responsible for overseeing all kitchen operations, including equipment maintenance, staffing levels, and actively managing the line during peak times to ensure consistent plate quality. This role also involves managing kitchen financials such as food cost, waste, labor, and inventory, reporting findings to the General Manager.