Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $70,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Black Walnut Inn & Vineyard is a distinguished luxury estate located in the scenic Dundee Hills of Oregon, set amidst the captivating vineyard landscapes of Oregon wine country. As part of the esteemed Foley Collection, Black Walnut Inn represents a portfolio of luxury properties known for their exceptional hospitality, culinary sophistication, and a deep connection to place and seasonality. The inn prides itself on delivering an intimate, refined guest experience that combines bespoke gatherings, private events, and weddings with a vineyard-driven, seasonal culinary approach. This setting is not only a sanctuary for wine enthusiasts but also a destination for those seeking tailored, elegant event experiences in a serene and picturesque environment.
The position of Banquet Sous Chef at Black Walnut Inn & Vineyard is a pivotal role designed to enhance and elevate the inn's culinary program. The Sous Chef works closely with the Executive Chef to translate seasonal, locally sourced ingredients into beautifully crafted banquet and event menus that highlight the unique terroir and wine culture of the region. This role is integral to maintaining the inn’s reputation for excellence, focusing on meticulous culinary execution, artistic presentation, and precise operational management. The Banquet Sous Chef will lead kitchen operations during high-stakes events including weddings, private dinners, and exclusive gatherings, ensuring seamless service that meets the highest standards of quality and guest satisfaction.
In addition to culinary artistry, this position emphasizes leadership and team development. The Sous Chef will supervise and mentor culinary staff, fostering a collaborative and accountable work environment. The role requires a solutions-driven and composed leader who can maintain professionalism and inspire excellence even during the busiest events. Operational discipline is also critical, including managing food costs, overseeing inventory and ordering, and adhering to stringent food safety and sanitation protocols.
Moreover, the Banquet Sous Chef acts as a key collaborator with other departments such as Events, Sales, and Front of House to coordinate detailed event plans and ensure a cohesive guest experience from kitchen through to service. Stakeholders rely on this role to uphold the culinary vision and standards set forth by the Executive Chef and the broader Foley Collection, maintaining a luxury boutique property atmosphere through exceptional kitchen cleanliness, organization, and efficiency.
The ideal candidate will bring 2 to 4 years of culinary leadership experience, preferably in a banquet or luxury hospitality setting, complemented by a strong background in seasonal, farm-to-table, or wine country cuisine. A passion for crafting memorable culinary experiences that are emblematic of place and wine culture is essential, as is the ability to thrive in a dynamic, fast-paced, and event-driven environment. The role requires flexibility to work evenings, weekends, and holidays to meet event demands.
Joining Black Walnut Inn & Vineyard means becoming part of a team where culinary excellence and hospitality converge to create unforgettable moments. Candidates who value creativity balanced with operational rigor and who embody a calm, confident presence will find this position both rewarding and impactful within the luxury hospitality industry.
The position of Banquet Sous Chef at Black Walnut Inn & Vineyard is a pivotal role designed to enhance and elevate the inn's culinary program. The Sous Chef works closely with the Executive Chef to translate seasonal, locally sourced ingredients into beautifully crafted banquet and event menus that highlight the unique terroir and wine culture of the region. This role is integral to maintaining the inn’s reputation for excellence, focusing on meticulous culinary execution, artistic presentation, and precise operational management. The Banquet Sous Chef will lead kitchen operations during high-stakes events including weddings, private dinners, and exclusive gatherings, ensuring seamless service that meets the highest standards of quality and guest satisfaction.
In addition to culinary artistry, this position emphasizes leadership and team development. The Sous Chef will supervise and mentor culinary staff, fostering a collaborative and accountable work environment. The role requires a solutions-driven and composed leader who can maintain professionalism and inspire excellence even during the busiest events. Operational discipline is also critical, including managing food costs, overseeing inventory and ordering, and adhering to stringent food safety and sanitation protocols.
Moreover, the Banquet Sous Chef acts as a key collaborator with other departments such as Events, Sales, and Front of House to coordinate detailed event plans and ensure a cohesive guest experience from kitchen through to service. Stakeholders rely on this role to uphold the culinary vision and standards set forth by the Executive Chef and the broader Foley Collection, maintaining a luxury boutique property atmosphere through exceptional kitchen cleanliness, organization, and efficiency.
The ideal candidate will bring 2 to 4 years of culinary leadership experience, preferably in a banquet or luxury hospitality setting, complemented by a strong background in seasonal, farm-to-table, or wine country cuisine. A passion for crafting memorable culinary experiences that are emblematic of place and wine culture is essential, as is the ability to thrive in a dynamic, fast-paced, and event-driven environment. The role requires flexibility to work evenings, weekends, and holidays to meet event demands.
Joining Black Walnut Inn & Vineyard means becoming part of a team where culinary excellence and hospitality converge to create unforgettable moments. Candidates who value creativity balanced with operational rigor and who embody a calm, confident presence will find this position both rewarding and impactful within the luxury hospitality industry.
Job Requirements
- High school diploma or equivalent
- Minimum 2 years of culinary experience in banquet or event settings
- Proven leadership skills with experience managing culinary teams
- Familiarity with seasonal and local ingredient sourcing
- Knowledge of food safety regulations and sanitation practices
- Ability to work flexible hours including evenings weekends and holidays
- Strong communication and interpersonal skills
- Ability to work under pressure and in fast-paced environments
Job Qualifications
- 2-4 years of culinary leadership experience preferably in banquet event or luxury hospitality environments
- Strong background in seasonal farm-to-table or wine country cuisine preferred
- Proven ability to execute high-end events with precision and consistency
- Solid understanding of kitchen operations food cost control and inventory management
- Knowledge of food safety and sanitation standards ServSafe certification preferred
- Strong leadership communication and organizational skills
- Ability to thrive in a fast-paced event-driven environment while maintaining attention to detail
- Flexible schedule including evenings weekends and holidays based on event needs
Job Duties
- Lead the preparation and execution of all banquet and event culinary offerings ensuring consistency quality and presentation standards are upheld at the highest level
- Execute seasonal wine-driven menus that highlight local ingredients and complement the Black Walnut Inn experience
- Oversee event-day kitchen operations ensuring timely organized and seamless service for weddings private dinners and special events
- Maintain strict adherence to recipes plating standards and portion controls
- Supervise coach and develop culinary team members fostering a culture of accountability collaboration and excellence
- Assist in training banquet culinary staff on techniques standards and service expectations
- Lead by example in maintaining professionalism composure and a solutions-oriented mindset during high-volume events
- Support inventory management ordering and cost controls in alignment with budgeted targets
- Minimize waste while maximizing product utilization and quality
- Ensure all food safety sanitation and compliance standards are consistently met
- Partner closely with Events Sales and Front of House teams to ensure alignment on event details timelines and guest expectations
- Participate in BEO Banquet Event Order review and execution planning
- Communicate effectively with cross-functional teams to ensure a cohesive and elevated guest experience
- Maintain a clean organized and efficient kitchen environment
- Ensure all dishes meet the aesthetic and quality standards of a luxury boutique property
- Uphold the culinary vision and standards established by the Executive Chef and Foley Collection
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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