Sous Chef Caymus Vineyards - 3.9 Fairfield, CA Job Details Full-time $75,000 - $90,000 a year 13 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Food and beverage product quality management Kitchen health and safety standards Received goods storage Upscale casual experience Food service health code compliance Recipe development Stock rotation management Fine dining experience Team leadership Labeling Safety regulations Coaching Menu concept development In-person customer service Cost control Cleaning kitchen areas 3 years Team development Kitchen ovens Order fulfillment receiving Kitchen cost control Food safety sanitizing procedures Product development Complementary wine pairings Hospitality industry experience Kitchen staff training Mentoring Beverage pairing Organizational skills Quality control operations Full Job Description Overview In 1972, Chuck Wagner started Caymus Vineyards with his parents, Charlie and Lorna - a family of farmers with deep roots in the Napa Valley dating back to the 1850s. Although the Wagners are famous for producing their highly sought after Napa Cabernet Sauvignon, they don't plan on resting on those laurels. Chuck, his son Charlie, and his daughter Jenny are now exploring and farming Suisun Valley, a lesser known wine region east of Napa Valley, whose wines rival their more famous neighbor in expression and intensity. The newer winery, Caymus-Suisun, highlights the wines produced from this exciting and rustic region. To learn more about the family and their wines, go to Wagnerfamilyofwine.com. Position Summary Caymus-Suisun is seeking a passionate, organized, and hospitality-driven Sous Chef to join our culinary team. This role supports the Executive Chef in leading daily culinary operations, elevated wine and food pairings, corporate and private events, and seasonal farm-to-table menus. The Sous Chef will help create exceptional guest experiences while maintaining the highest standards of hospitality, food quality, and teamwork. Primary Responsibilities Kitchen Leadership Assist the Executive Chef with all daily culinary operations. Lead the kitchen during service and in the Executive Chef's absence. Supervise, coach, and mentor kitchen staff. Maintain consistency in quality, presentation, and execution. Foster a positive, professional kitchen culture. Food Production Execute seasonal menus with precision. Prepare and oversee wine pairing menus. Produce food for tasting room service. Execute food for corporate events, private events, wine dinners, and special experiences. Assist with menu development and recipe testing. Maintain recipe and portion consistency. Farm-to-Table Philosophy Utilize produce from the Caymus-Suisun farm and local growers. Support seasonal menu development. Minimize waste and maximize product utilization. Participate in harvests and seasonal planning. Hospitality Represent the Caymus brand through every dish. Collaborate with Hospitality and Wine Education teams. Interact with guests during culinary experiences when appropriate. Maintain exceptional cleanliness and professionalism. Events Support corporate events. Support private celebrations. Support wine club events. Support winemaker dinners. Support outdoor culinary experiences. Support large-format catered events. Inventory & Organization Assist with ordering and inventory management. Receive and inspect deliveries. Maintain organized storage areas. Help control food cost and labor efficiency. Ensure proper product rotation and labeling. Food Safety Maintain ServSafe standards. Ensure compliance with health department regulations. Oversee sanitation and kitchen cleanliness. Train staff on safe food handling procedures. Qualifications 3-5+ years of progressive culinary experience. Previous Sous Chef or Lead Line Cook experience preferred. Experience with high-volume service and events. Strong leadership, organization, and communication skills. Passion for hospitality and guest experience. Ability to work evenings, weekends, and holidays. Preferred Experience Winery or wine country culinary experience. Farm-to-table culinary programs. Corporate and private event execution. Fine dining or upscale casual experience. Seasonal menu development. Experience with Rational iCombi Pro ovens, Rational iVario cooking systems, sous vide, and banquet production. Physical Requirements Stand for extended periods. Lift up to 50 pounds. Work in a fast-paced kitchen. Bend, stoop, reach, and climb as needed. Why Join Caymus-Suisun? Join a growing culinary destination where exceptional food, world-class wine, and genuine hospitality come together. You will help shape memorable guest experiences while working alongside a passionate team dedicated to excellence.

Salary Range:

$75K-$90K /year EOE ~ Salary commensurate with experience

Work Location:

Caymus-Suisun, Fairfield Pay:

$75,000.00 - $90,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person