O'Neill Vintners & Distillers/ Robert Hall Winery
O’Neill Vintners & Distillers is the leading California producer of premium brands, bulk wine, brandy and spirits for the beverage alcohol trade. Leveraging our vertically integrated vineyard, winery and bottling operations, O’Neill Vintners provides the highest quality products and service at an exceptional value. O’Neill Vintners was founded in 2004 by Jeff O’Neill, former CEO of Golden State Vintners and third generation member of a California winemaking family with industry roots dating back to 1934. From grape supply through wine processing to bottling services, O’Neill is recognized as the preferred outsourcing partner for national retailers and some of the largest adult beverage brands in the world. Today, O’Neill Vintners has grown to become the 7th largest winery in California and has earned a reputation as one of the premier commercial wine producers in the business.
SUMMARY: The Sous Chef is responsible for working in the kitchen on the line with the chef during service and during events. The role entails assisting with menu design and executing high quality food while keeping the kitchen in clean and top running order. They will also oversee running the kitchen when the chef is not available.
DUTIES AND RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Work closely with chef on menu design and execution
Prep and maintain high food quality standards
Keep and maintain a well working and clean kitchen
Perform various other duties and participate in special projects as assigned by the supervisor or manager within the physical constraints of the job
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or equivalent
Strong organizational, problem-solving, and analytical skills
Ability to manage priorities and workflow
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Ability to work independently and as a member of various teams and committees
Strong interpersonal skills
Ability to work on complex projects with general direction and minimal guidance
Ability to understand all safety requirements and cautions
Versatility, flexibility, and a willingness to work within constantly changing priorities
Must be able to speak, read, write, and understand the primary language(s) used in the workplace
Ability to adhere to companies’ 4 core standards
While performing the duties of this job, the employee is frequently required to do the following:
Lift, move and stack boxes up to 60 lbs
Work long hours on your feet
Move furniture, materials, and equipment
Interpret complex laws, regulations, and/or policies
Coordinate multiple tasks simultaneously
Work is normally performed in a kitchen environment