Sous Chef

Santa Rosa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $30.00 - $37.50

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible scheduling

Job Description

The Family of Silver Oak is a renowned name in luxury hospitality, celebrated for its dedication to exceptional quality and meticulous craftsmanship across all its culinary and guest service experiences. Known primarily for its prestigious wineries, Silver Oak extends its reputation beyond wine production to deliver world-class hospitality services, including fine dining and bespoke event experiences that cater to sophisticated clientele. With a commitment to sustainable practices, innovation, and a welcoming atmosphere, the company continually strives to uphold its legacy as a leader in the upscale hospitality industry. The workplace culture fosters collaboration, continuous learning, and excellence, supported by a team of professionals passionate about delivering memorable moments to every guest.

The Sous Chef position at the Family of Silver Oak is an integral culinary leadership role responsible for shaping the kitchen's operations and ensuring the delivery of unforgettable food experiences that honor the brand’s commitment to hospitality, craftsmanship, and quality. Working in close partnership with the Executive Chef, the Sous Chef helps lead all aspects of daily culinary activities, from planning and preparation to execution of high-end events such as multi-course lunches, dinners, and food and wine pairings. This role demands a hands-on leader who can mentor, develop, and inspire the kitchen team through direct coaching and fostering a positive work environment characterized by accountability and clear communication.

In addition to operational oversight, the Sous Chef actively participates in menu development, incorporating seasonal and estate-grown produce through collaboration with the Executive Chef and Landscaping team. The candidate will manage critical kitchen functions such as food purchasing, inventory management, and budget adherence while maintaining the highest standards for cleanliness, food safety, and guest interaction. The ability to independently lead culinary execution during the Executive Chef’s absence is a key responsibility, along with engaging with guests to present menu concepts and representing the culinary program with professionalism and warmth.

This role requires someone with advanced culinary skills, including expertise in contemporary cooking methods, pantry management, pastry, and bread preparation. Candidates should have extensive experience within fine dining or luxury hospitality settings and a deep understanding of sustainable agricultural practices, wine and food pairing principles, and the nuances of delivering luxury guest experiences. The family-oriented, collaborative nature of the team setting, combined with a fast-paced, high-expectation environment, makes this an exciting opportunity for a motivated and skilled Sous Chef to join one of the premier luxury hospitality brands. This position demands flexibility in working hours including nights and weekends to accommodate special events and ongoing operational needs. Overall, the Sous Chef will be a vital culinary leader upholding Silver Oak’s tradition of excellence and innovation at every touchpoint of the guest experience.

Job Requirements

8+ years of progressive culinary experience including at least 3 years in fine dining luxury hospitality or equivalent high-end culinary environments
Advanced knowledge of all kitchen areas including prep pantry contemporary cooking methods pastries and breads
Understanding of seasonality sustainable farming practices fishing and animal husbandry
Working knowledge of wine food pairing principles and luxury hospitality
Must be able to work flexible hours including nights and weekends
Ability to speak and describe our cuisine to a small/large group of guests
Valid CA Driver's License and clean DMV record
Ability to drive between multiple winery locations for events
Strong organizational skills
Strong demonstrated leadership and ability to work in a team

Job Qualifications

8+ years of progressive culinary experience including at least 3 years in fine dining luxury hospitality or equivalent high-end culinary environments
Advanced knowledge of all kitchen areas including prep pantry contemporary cooking methods pastries and breads
Understanding of seasonality sustainable farming practices fishing and animal husbandry
Working knowledge of wine food pairing principles and luxury hospitality
High level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events
CA Food Manager Certification preferred
Must be able to work flexible hours including nights and weekends
Ability to speak and describe our cuisine to a small/large group of guests
Valid CA Driver's License and clean DMV record
Ability to drive between multiple winery locations for events
Strong organizational skills
Strong demonstrated leadership and ability to work in a team

Job Duties

Foster a positive collaborative high-performing kitchen culture through clear communication daily pre-service meetings and accountability to quality and hospitality standards
Onboard coach and develop culinary team members through ongoing training feedback and performance management
Plan and lead daily kitchen operations including prep lists workflow production priorities and participation in food preparation
Ensure efficient execution by overseeing cooking techniques knife skills seasoning food preparation and overall culinary quality
Maintain a clean organized and high-performing kitchen while developing team members through hands-on coaching and leadership
Lead the culinary execution of multi-course lunches dinners food and wine pairings internal meals and large-scale hospitality events
Ensure consistency in recipes portioning plating presentation and final quality while maintaining the Executive Chef's culinary standards
Coordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence
Engage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program
Manage purchasing receiving and inventory while maintaining established food labor and operating budgets
Evaluate vendor relationships inspect deliveries for quality and maintain appropriate inventory storage and par levels to minimize waste
Support labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences
Partner with the Executive Chef and Landscaping team to plan maintain and harvest the culinary gardens
Incorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques Support maintenance of culinary gardens harvesting pruning trellising as needed
Partner with Hospitality Events Vineyard Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives
Collaborate with the Executive Chef on menu development staff scheduling and culinary planning across Family of Silver Oak properties
Welcome guests into the kitchen participate in event planning meetings and support internal staff events
Ensure compliance with County Health Department regulations food safety standards and safe chemical handling practices
Maintain an exceptionally clean organized and inspection-ready kitchen including food storage sanitation stations loading docks floors and workspaces
Promote a culture of cleanliness sanitation and safety through daily oversight and accountability