{"schemaVersion":"jobsearcher.job.v1","id":"71c4dd2475dfbb7d4c4857cc","url":"https://jobsearcher.com/jobs/71c4dd2475dfbb7d4c4857cc","canonicalUrl":"https://jobsearcher.com/jobs/71c4dd2475dfbb7d4c4857cc","title":"Sous Chef","description":"Description:The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution.\r\nKEY RESPONSIBILITIES:\r\nFoster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards.\r\nOnboard, coach and develop culinary team members through ongoing training, feedback and performance management.\r\nPlan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation.\r\nEnsure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality.\r\nMaintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership.\r\nLead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events.\r\nEnsure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards.\r\nCoordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence.\r\nEngage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program.\r\nManage purchasing, receiving and inventory while maintaining established food, labor and operating budgets.\r\nEvaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste.\r\nSupport labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences.\r\nPartner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens.\r\nIncorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed\r\nPartner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives.\r\nCollaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties.\r\nWelcome guests into the kitchen, participate in event planning meetings and support internal staff events.\r\nEnsure compliance with County Health Department regulations, food safety standards and safe chemical handling practices.\r\nMaintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces.\r\nPromote a culture of cleanliness, sanitation and safety through daily oversight and accountability.\r\nRequirements:\r\nQUALIFICATIONS:\r\n8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments.\r\nAdvanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads.\r\nUnderstanding of seasonality, sustainable farming practices, fishing and animal husbandry\r\nWorking knowledge of wine, food pairing principles, and luxury hospitality.\r\nHigh level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events\r\nCA Food Manager Certification preferred.\r\nMust be able to work flexible hours including nights and weekends.\r\nAbility to speak and describe our cuisine to a small/large group of guests.\r\nValid CA Drivers License and clean DMV record.\r\nAbility to drive between multiple winery locations for events.\r\nStrong organizational skills.\r\nStrong demonstrated leadership and ability to work in a team.\r\nPHYSICAL/MENTAL REQUIREMENTS:\r\nWhile performing the duties of this job, the employee is frequently required to do the following:\r\nStand on feet for long periods of time.\r\nPerform repetitive motion activities.\r\nPhysically able to occasionally lift 30-50 lbs.\r\nCoordinate multiple tasks simultaneously.\r\nWORK ENVIRONMENT:\r\nBusy and distractive open office/kitchen atmosphere.\r\nKitchen can be hot and slippery.\r\nAbility to work with regular distraction.\r\nCompensation details:64000-78000 Yearly Salary\r\nPI3b98a6eec1f7-26289-41086376","company":"Silver Oak Cellars","rawCompany":"silver oak cellars","city":"Windsor","state":"CA","isRemote":false,"isActive":false,"createdAt":"2026-08-11T01:20:03.447Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Description:The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution.\r\nKEY RESPONSIBILITIES:\r\nFoster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards.\r\nOnboard, coach and develop culinary team members through ongoing training, feedback and performance management.\r\nPlan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation.\r\nEnsure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality.\r\nMaintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership.\r\nLead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events.\r\nEnsure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards.\r\nCoordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence.\r\nEngage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program.\r\nManage purchasing, receiving and inventory while maintaining established food, labor and operating budgets.\r\nEvaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste.\r\nSupport labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences.\r\nPartner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens.\r\nIncorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed\r\nPartner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives.\r\nCollaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties.\r\nWelcome guests into the kitchen, participate in event planning meetings and support internal staff events.\r\nEnsure compliance with County Health Department regulations, food safety standards and safe chemical handling practices.\r\nMaintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces.\r\nPromote a culture of cleanliness, sanitation and safety through daily oversight and accountability.\r\nRequirements:\r\nQUALIFICATIONS:\r\n8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments.\r\nAdvanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads.\r\nUnderstanding of seasonality, sustainable farming practices, fishing and animal husbandry\r\nWorking knowledge of wine, food pairing principles, and luxury hospitality.\r\nHigh level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events\r\nCA Food Manager Certification preferred.\r\nMust be able to work flexible hours including nights and weekends.\r\nAbility to speak and describe our cuisine to a small/large group of guests.\r\nValid CA Drivers License and clean DMV record.\r\nAbility to drive between multiple winery locations for events.\r\nStrong organizational skills.\r\nStrong demonstrated leadership and ability to work in a team.\r\nPHYSICAL/MENTAL REQUIREMENTS:\r\nWhile performing the duties of this job, the employee is frequently required to do the following:\r\nStand on feet for long periods of time.\r\nPerform repetitive motion activities.\r\nPhysically able to occasionally lift 30-50 lbs.\r\nCoordinate multiple tasks simultaneously.\r\nWORK ENVIRONMENT:\r\nBusy and distractive open office/kitchen atmosphere.\r\nKitchen can be hot and slippery.\r\nAbility to work with regular distraction.\r\nCompensation details:64000-78000 Yearly Salary\r\nPI3b98a6eec1f7-26289-41086376","datePosted":"2026-08-11T01:20:03.447Z","dateModified":"2026-08-11T01:20:03.447Z","hiringOrganization":{"@type":"Organization","name":"Silver Oak Cellars","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Windsor","addressRegion":"CA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"71c4dd2475dfbb7d4c4857cc"},"url":"https://jobsearcher.com/jobs/71c4dd2475dfbb7d4c4857cc"}}