Head Chef

• Develop and update seasonal menus featuring fresh, locally sourced ingredients.
• Craft dishes specifically designed to pair with the company’s wine portfolio and tasting experiences.

Create specialty menus for:

• Summer/seasonal menus
• Date Night Experiences (4‑course shared menu)
• Sunset Rouge limited menus
• Holiday or event offerings

• Oversee all daily kitchen activities, ensuring quality, consistency, and presentation standards.
• Maintain exceptional standards for plating—reflecting the company’s reputation for well‑presented, thoughtfully composed dishes.
• Ensure smooth service during lunch and dinner services

Coordinate closely with:

• Company winemaker
• Tasting room team
• Sales and Marketing team
• Ensure coherence between food menus, wine tastings, pairings, and special events
• Recruit, train, schedule, and lead all kitchen staff.

Implement consistent training on:

• Wine pairing fundamentals‑pairing fundamentals
• Seasonal ingredient handling
• Build a positive and high-performance kitchen culture

• Manage food costs while maintaining high-quality ingredients.
• Develop strong relationships with local farmers, producers, suppliers, and estate resources.
• Conduct stock control, ordering, waste management, and compliance documentation.

• Ensure full compliance with HACCP and food safety protocols.
• Maintain cleanliness and organization of all kitchen areas.
• Conduct regular audits and adhere to all health regulations

• Collaborate with FOH team to ensure seamless service delivery.
• Adapt menus to customer feedback (noting trends from Dine Plan and Tripadvisor).
• Contribute to storytelling around food, wine pairing, and company heritage.

• A strong educational foundation supports consistency and expertise. Most fine dining or winery establishments prefer:
• A professional culinary diploma or certification from a recognized culinary school.

• Classical French cooking
• Pastry or baking fundamentals

• Hospitality management
• While formal training is beneficial, extensive real world dining experience can compensate.

5 –10 Years of progressive kitchen experience, including:

• Fine dining, luxury, winery or boutique hospitality restaurants.
• Demonstrated progression from:
• Experience designing, costing, and executing seasonal menus.
• Strong track record managing full services during high‑pressure services.

• Working in restaurants attached to wine estates, vineyards, or tasting rooms.
• Designing dishes specifically for wine pairing.