SUMMARY: The Lead Chef will work alongside culinary team members to help with executing a memorable food and wine experience at multiple company locations. Under minimal supervision, will process food for all events, wine and food pairings as directed. Expectations include attention to detail, enthusiasm and willingness to learn.

KEY RESPONSIBILITIES: 

Daily Food Preparation for Culinary Programs as directed:

· Participate in daily and weekly food preparation.

· Day-to-day ordering of product for the kitchen. 

· Prepare and execute wine & food pairings as directed by Sous & Executive Chef 

· Present and speak to guests during dining experiences as needed.

Planning/Team Collaboration 

· Participate in weekly team meetings and other meetings as assigned.

· Participate in ongoing event collaboration.

· Assist in the Culinary Gardens as directed 

· Coordinate with food vendors and/or suppliers as directed.

· Effectively communicate with Events Team and Management to address any issues or needs that impact service delivery or guest experience.

Supervise Kitchen Cleanliness/Health and Safety of Kitchen

· Knowledge of kitchen safety and county health department regulations.

· Keep a critical eye on station cleanliness and staff sanitation habits.

· Key areas of Kitchen cleanliness and organization include:

§ Ensure all food is off the floor, covered and labeled, shelves are organized. 

§ Keep food and supply pantry organized and clean.

§ Maintain up-to-date knowledge and handling of all kitchen chemicals.

§ Ensure all chemicals are kept in stock and properly stored.

§ Ensure hand sinks are clean, filled with soap & stocked with paper towels.

§ Ensure sanitizer buckets are filled with sanitized water, towels and located throughout the kitchen.

§ Keep floors swept and debris free.

· Understand and comply with our quality standards, kitchen rules, policies and procedures of The Family of Silver Oak.

· Other duties as Assigned.

QUALIFICATIONS:

· A minimum of 4 years’ commercial kitchen experience required.

· A minimum of 3 years’ experience in fine dining establishments, or equivalent experience.

· Must be a minimum of 21 years of age.

· Knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, including pastries and breads.

· CA Food Handlers Certification required.

· Knowledge of food and wine pairing preferred.

· Must be able to work flexible hours including nights and weekends.

· Ability to speak and describe our cuisine to small/large groups.

· Valid CA Driver’s License and clean DMV record.

· Ability to drive between multiple winery locations for events.

· Strong work ethic and desire/ability to work as a part of a team. 

· Exceptional hygiene and groom habits.

PHYSICAL/MENTAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

· Able to stand for extended periods of time.

· Perform repetitive motions. 

· Physically able to lift up to 40 lbs.

WORK ENVIRONMENT:

· Busy and open office/kitchen atmosphere.

· Kitchen can be hot and slippery.

· Ability to work with regular distraction.

The above reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.