Executive Chef – William Chris Wine Company
We are looking for a creative chef who is excited about working at our beautiful vineyard and winery in the heart of Texas Wine Country. You will be part of a hospitality team that strives to give our fans unique experiences that complement their visits and the fantastic wines we produce through small bites, hand foods, charcuterie, special events, and planned dinners. Come share our world!
Compensation Includes:

• Competitive pay
• Healthcare benefits
• Opportunities for training
• 50% discount on our wines and wine allocation (free) depending on tenure
• A great team to work with in a beautiful environment
• ...and more!

Summary
The Executive Chef is responsible for the overall management and performance of the kitchen and related functions. This includes preparing dishes, hiring and managing kitchen staff, managing vendors, managing equipment maintenance and procurement, inventory management, kitchen garden management, etc. The Executive Chef works collaboratively with the events and tasting room departments, and stands in for the Culinary Director when assigned. A high degree of creativity and innovation is needed, and the offerings from the kitchen will range from small bites to large events for hundreds of people.
Essential functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Direct and indirect management of all supervisors and line staff for the kitchen.
• Primary responsibility for kitchen staffing, purchasing, expenses, budget, and food cost.
• Involved with in active menu development and food quality.
• Responsible for compliance with all food safety regulations.
• Maintains current awareness of industry trends.
• Directly and indirectly manage all activities in the kitchen, including food preparation and production.
• Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Interacts with guests and other departments to receive feedback on kitchen performance and food.
• Represents the company and brand in a positive light on and off premises.
• Attends staff meetings, including front-of-house “standups” to share important information and participate in planning.
• Maintain high standards in kitchen cleanliness and organization
• Reports to the Director of Culinary

Other duties

• Other duties as assigned

Competencies

• Culinary Skills
• Leadership
• Problem Solving

Supervisory responsibilities

• Will supervise two or more kitchen staff, as assigned.

Work environment

• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
• Occasional work outside for special events, including barbecues, outside buffets, etc.

Physical demands

• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Ability to lift and move objects of up to 50 lbs. on a regular basis
• Ability to negotiate uneven, outdoor surfaces
• Ability to work in various weather conditions, including hot and cold weather

Travel and Remote Work

• This position may require occasional travel to off-site locations, but does not require overnight travel except on rare occasions for events or training
• This position requires on-site work on a regular basis
• Travel to and from the main worksite (daily commute) is at the expense of the employee and is not considered time worked
• Travel between sites during the workday is considered time worked

Required education and experience

• 2 years experience in a kitchen leadership role (Sous, CDC, etc.) in a fine dining or farm to table experience setting.
• Minimum 5 years cooking experience in a fine dining environment.
• 2 years of people management experience.
• Ability to communicate clearly with managers, kitchen employees, employees from other departments, and guests.
• Ability to manage costs and a budget.
• Excellent food preparation and menu design abilities.
• Great time management and prioritization abilities.
• Sense of urgency and the ability to motivate others.
• Safe Food Handling Certification (we can provide this course)
• Experience calculating figures and amounts and performing mathematical functions to meet the business needs

Preferred education and experience

• Associate's or Bachelor’s degree in culinary arts

Additional eligibility requirements

• None

Work authorization

• This job is not eligible for visa sponsorship.

It is the policy of William Chris Wine Company to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

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Signature Date

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Job Type: Full-time

Pay: $65,000.00 per year

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