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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Vinarosa Resort & Spa is a distinguished luxury resort nestled in the heart of Sonoma Wine Country. Known for its stunning vineyard views, exceptional hospitality, and immersive guest experiences, this resort provides a perfect blend of relaxation and sophistication. Among its many acclaimed offerings, the John Ash Restaurant stands out as a beacon of culinary excellence, featuring a farm-to-table dining experience that showcases the bounty of local vineyards, farms, and culinary gardens. Managed by Ensemble Hospitality, Vinarosa Resort & Spa commits itself to providing an inspiring workplace atmosphere where team members are valued, supported, and empowered to deliver remarkable guest... Show More
Job Requirements
- Ability to stand and walk for extended periods
- ability to work in a kitchen environment with exposure to heat, noise, sharp tools, and cleaning chemicals
- ability to lift, carry, push, or pull items weighing up to 50 pounds
- ability to perform repetitive motions related to food preparation and service
Job Qualifications
- 3-5 years of progressive culinary leadership experience in upscale or fine-dining kitchens
- strong foundation in classical and modern cooking techniques
- experience working with seasonal and locally sourced ingredients
- demonstrated leadership and team development skills
- working knowledge of food cost and labor management
- valid Food Safety Certification or ability to obtain upon hire
Job Duties
- Support the Executive Chef in overseeing daily kitchen operations
- train, coach, and mentor line cooks, prep cooks, and interns
- enforce culinary standards, recipes, and plating procedures
- lead daily line-ups and pre-shift meetings when assigned
- foster a culture of accountability, professionalism, and growth
- assist with performance feedback and progressive discipline in alignment with company policies
- ensure consistent execution of seasonal menus aligned with the restaurant’s farm-to-table philosophy
- oversee mise en place, station organization, and service flow
- maintain high standards of food quality, flavor, and presentation
- collaborate on menu development, tastings, and seasonal transitions
- work closely with the culinary garden team to highlight estate-grown produce, herbs, fruits, and vegetables
- adapt menus based on seasonal harvests from on-site gardens and local purveyors
- promote whole-ingredient utilization and sustainable practices
- educate the team on product origin, seasonality, and proper handling
- enforce all applicable local health department regulations and food safety standards
- maintain strict adherence to HACCP procedures, temperature logs, and labeling systems
- ensure kitchen cleanliness, organization, and inspection readiness at all times
- lead by example in safe knife handling, equipment use, and sanitation practices
- assist in managing food costs through proper ordering, inventory control, and waste reduction
- support labor cost controls through scheduling awareness and productivity management
- monitor portioning, yields, and recipe adherence
- participate in monthly inventories and P&L reviews as directed
- act as the Executive Chef’s representative in their absence, as assigned
- support the enforcement of SOPs, systems, and culinary procedures across all shifts
- collaborate with Front of House leadership to ensure seamless service
- support banquet and special event execution as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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