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Job Overview
Employment Type
Full-time
Hourly
Seasonal
Compensation
Hourly
Range $23.50 - $30.54
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Ste. Michelle Wine Estates is the largest wine company in the Pacific Northwest and one of the most prestigious premium wine companies in the United States. With roots dating back to 1933, this esteemed company has built a legacy of quality, community connection, and superior service over its 90-plus years of history. The company’s portfolio includes award-winning wines farmed primarily in Oregon and Washington, which are a true expression of the Pacific Northwest’s spirit, land abundance, and culture of excellence. Ste. Michelle Wine Estates' renowned brands like Chateau Ste. Michelle, 14 Hands, Columbia Crest, Erath, A to Z Wineworks, REX... Show More
Job Requirements
- Must be 18 years of age or over
- food handler’s permit required
- able to lift and carry up to 50 pounds
- able to stand and walk for extended periods
- five or more years of experience as a Sous Chef
- high school diploma or equivalent
- excellent record of kitchen and staff management
- ability to provide quick solutions in emergencies
- knowledge of Microsoft Office and POS systems
- responsible use of alcohol and compliance with regulatory licensing
Job Qualifications
- High school diploma or equivalent
- five or more years of experience as a Sous Chef with knowledge of various cooking methods, ingredients, equipment, and procedures
- excellent record of kitchen and staff management
- ability to provide accurate and quick solutions when handling emergency situations
- general knowledge of computer software such as Microsoft Office, POS, or restaurant management software
- history of responsible alcohol use and fitness to be licensed, permitted, or certified by state or local regulatory bodies
Job Duties
- Assist with the preparation and design of all food and drinks menus
- produce high quality plates, both design and taste wise
- ensure that the kitchen operates in a timely way that meets our quality standards
- fill in for the Chef de Cuisine in planning and directing food preparation when necessary
- resourcefully solve any issues that arise and seize control of any problematic situation
- manage and train kitchen staff, establish working schedule, and assess staff’s performance
- maintain clean and orderly coolers, walk-ins, and dry storage areas
- comply with and enforce sanitation regulations and safety standards
- maintain a positive and professional approach with coworkers and customers
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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