COMPANY OVERVIEW

Created in 1978 by Baron Philippe de Rothschild and Robert Mondavi, Opus One remains committed to realizing our founders? dream of bringing to life one unique wine that expresses the seamlessly blended personality and character of each family. With a great sense of pride in our work to realize this dream, the people of Opus One bring profound dedication and unsurpassed attention to detail in our daily work. We care deeply for the quality of our relationships within the winery, with our trade partners and with our customers.

SUMMARY

The Chef de Cuisine is responsible for working in conjunction with the Executive Chef, the Sous Chef and on-call chefs to create and execute all dishes and tasting components for the culinary programs and events including daily guest visits; private experiences; business lunches; company dinners and special events. The Chef de Cuisine will oversee the culinary programs and kitchen management when the Executive Chef is not present, including managing labor and food costs, executing food programs and events, ensuring consistent food quality and exceeding customer expectations.

Essential Duties and Responsibilities include the following but are not limited to:

• Collaborate with Executive Chef and Sous Chef on creating recipes and menus for culinary programs.
• Execute events in Executive Chef?s absence to the same level of quality and excellence.
• Possess ability to work with efficiency, finesse and consistency under pressure, responding to changes with speed, accuracy and flexibility.
• Possess attention to detail with excellent communication skills.
• Manage Culinary Team and kitchen operations in Executive Chef?s absence, maintaining kitchen standards, safety and cleanliness.
• Have in-depth experience in and a passion for wine and food pairing, Contemporary American/California Cuisine, French Cuisine and understanding of Global Cuisines.
• Possess excellent leadership skills with the ability to train, mentor and delegate.
• Possess the ability to work all stations of the kitchen.
• Work with the Sous Chef to organize food preparation schedules, inventory control, ordering and kitchen equipment maintenance.
• Be able to engage with the public and represent the winery.
• Manage food and labor costs in collaboration with the Executive Chef.
• Be able to write recipes in a clear manner.
• Familiarizes newly hired Chefs with practices of kitchen and oversees training.
• Learn the HACCP procedures and uphold these to the highest standards.
• Possess the ability to execute all food programs with consistency and high quality, including portion control, presentation, quality of finished product, temperature, timing, etc.
• Uphold highest levels of cleanliness and sanitation.

ADDITIONAL FUNCTIONS

• Wine industry experience preferred with an excellent wine palate for tasting and evaluating wine and food pairings.
• Superior planning skills with a strong focus on accuracy and attention to detail.
• Understanding of the 3-star Michelin, luxury, fine-dining experience with sensitivity to the guests? expectations.
• Familiarity with all food safety procedures, experience with local Napa requirements a plus.
• Experience dealing with changing priorities and last-minute scheduling changes or additions while maintaining a positive attitude and demeanor.
• Flexibility to work as needed, evenings, weekends and holidays, as well as flexibility in scheduling to ensure business needs are met.