Assistant, Sous Chef

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 particularly one with a strong focus on hospitality and the wine industry.

Responsibilities

• Assists with all aspects of food preparation and plating, ensuring that every dish leaving the kitchen meets Robert Mondavi Winery’s standard for quality, consistency, and presentation.
• Follows recipes, portioning guidelines, and plating specifications, and performs quality control checks throughout service.
• Bring creativity and attention to detail to every task, whether preparing classic dishes or contributing innovative ideas to new menu items.
• Operates with inventory and stock rotation, works with the Sous Chef and Head Chef on ordering and sourcing of ingredients, and ensures that all supplies are efficiently organized and maintained.
• Champion of food safety and sanitation, upholding strict hygiene protocols and monitoring kitchen cleanliness to comply with all local and internal regulations.
• Directly leads and mentors assistant kitchen staff, fosters a collaborative and positive kitchen culture, and steps into a supervisory role in the absence of the Sous Chef.
• Contributes to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes.

Qualifications & Skills

• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
• WSET Level 2 certification preferred (or equivalent wine education).
• Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
• Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
• Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
• Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.