Assistant, Sous Chef

We’re the producers, creators and marketers of beer, wine and spirits brands that people love. At Constellation Brands, we’re driven to push boundaries and think beyond today to deliver products and experiences that resonate now, tomorrow and well into the future. Our premium portfolio of iconic brands like Corona Extra, Modelo Especial, Kim Crawford, Robert Mondavi, The Prisoner, High West Whiskey, and more drive industry-leading growth.

About the role

The Assistant Sous Chef is an integral, hands-on member of the kitchen leadership team, responsible for supporting the Executive Sous Chef and Executive Chef in the day-to-day operations of the kitchen. This role is ideal for a culinary professional with ambition, creativity, and emerging leadership skills, seeking to further develop their expertise in a high-quality, dynamic culinary environment with a strong focus on hospitality and the wine industry. The Assistant Sous Chef plays a key role in maintaining the highest standards of food preparation, presentation, safety, and guest satisfaction, while actively contributing to menu innovation and operational excellence. Experience with wine and food pairing is highly valued, as the Assistant Sous Chef is expected to craft dishes that harmonize with curated wine selections, enhancing the overall guest experience.

Responsibilities

• Assist with all aspects of food preparation and plating, ensuring every dish meets Robert Mondavi Winery’s standard for quality, consistency, and presentation.
• Follow recipes, portioning guidelines, and plating specifications; perform quality control checks throughout service.
• Bring creativity and attention to detail to classic dishes and new menu items.
• Manage inventory and stock rotation; work with the Sous Chef and Head Chef on ordering and sourcing ingredients.
• Ensure efficient organization and maintenance of kitchen supplies.
• Uphold strict food safety and sanitation protocols; monitor kitchen cleanliness to comply with local and internal regulations.
• Train and mentor assistant kitchen staff; foster a collaborative and positive kitchen culture.
• Step into a supervisory role in the absence of the Sous Chef.
• Support efficient workflow and communication between stations; coordinate service during busy periods.
• Contribute to menu planning and development by providing feedback, sharing creative ideas, and testing new recipes.
• Manage food and ingredient costs to meet cost of goods (COGS) targets; monitor inventory levels and minimize waste.
• Adhere to standard operating procedures (SOPs) for production, portion control, sanitation, and storage.
• Maintain accurate record-keeping and compliance with health, safety, and financial regulations.

Requirements

• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience strongly preferred.
• WSET Level 2 certification preferred (or equivalent wine education).
• Strong organizational and communication skills; collaborative and proactive approach.
• Demonstrated financial acumen, including knowledge of budgeting and cost control.
• Flexibility to work varied hours, including weekends and evenings.
• Strong attention to detail and passion for delivering outstanding guest experiences.

Preferred Qualifications

• Minimum 3 years’ experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education.
• Prior experience in a fine dining environment or the wine industry.
• Expertise in classic and contemporary pastry techniques; strong creative and artistic abilities in dessert design and presentation.
• Understanding of wine and food pairing principles; ability to design desserts that complement a curated wine list.
• Ability to develop innovative dessert menus and modern plating styles.
• Excellent time-management and organizational skills; ability to multitask in a fast-paced setting.
• Familiarity with inventory management, food costing, and budgeting.
• Strong verbal and written communication skills; experience training and supervising staff.
• Passion for delivering outstanding guest experiences; adaptable to diverse audiences.
• Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms, and POS systems.

Qualifications

• High school diploma or equivalent; bachelor’s degree in culinary arts, hospitality, wine studies, or a related field preferred.
• Must be able to lift up to 40 lbs and stand or walk for extended periods.
• Flexible schedule, including availability on weekends, holidays, and evenings.
• Valid U.S. Passport; ability to travel up to 10% for training or events.

Benefits

• Comprehensive package including paid time off, medical/dental/vision insurance, and 401(k).

Pay

The salary range for this role is $24.37 - $37.33 per hour. Our compensation is based on cost of labor and may vary by location. An employee’s pay position within the salary range will be based on factors including experience, skills, education, certifications, and geographic location.

Schedule

Full-time position with flexibility required, including weekends, holidays, and evenings.

Location: Oakville, California