Culinary Program Lead

Job Summary The Culinary Program Lead is a hands-on culinary role at the center of Veronét Vineyards & Winery's growing food operation. You will join an established kitchen team who actively execute prep and cooking across all food lines every week — bringing both structure and energy to daily operations. This role carries primary responsibility for food truck execution while contributing meaningfully to tasting room kitchen production and periodic catering events. We're looking for a skilled, self-motivated culinary professional who takes pride in craft, thrives in a collaborative team environment, and is ready to grow into expanded leadership as Veronét's food program continues to develop. Hans-On Culinary Responsibilities Food Truck Operations — Primary Focus Take full ownership of the weekly food truck service day from start to finish: plan the prep schedule, execute mise en place, cook and plate all menu items during service, and complete thorough post-service cleanup of the truck and all equipment. Develop and actively rotate a concise menu of hot food items that are approachable, wine-friendly, and reflective of seasonal ingredients — balancing culinary creativity with the practical realities of a mobile kitchen format. Coordinate with the kitchen team on shared prep needs and communicate weekly purchasing requirements in advance to ensure all ingredients are on hand for service day. Maintain the food truck in compliance with all applicable state and local health codes and mobile food unit permitting requirements; conduct routine equipment checks and flag any maintenance needs promptly. Deliver a welcoming, guest-forward experience during service, acting as an ambassador for Veronét's hospitality values with every interaction at the truck window. Troubleshoot day-of challenges — equipment issues, supply shortages, weather conditions — calmly and independently, keeping service running smoothly. Tasting Room Kitchen — Friday through Sunday Work alongside the kitchen team to prepare and assemble charcuterie boards and cold grab-and-go items for each of the three weekly tasting room service days, ensuring every item meets Veronét's standards for freshness, visual presentation, and portion consistency. Take an active role in sourcing quality ingredients: maintain and build relationships with local and regional artisan food vendors, cheese purveyors, charcuterie producers, and specialty suppliers to ensure a diverse, high-quality product offering. Manage cold-side inventory with discipline — maintain accurate par levels, practice strict FIFO rotation, monitor product freshness daily, and minimize waste through thoughtful production planning. Keep the tasting room kitchen clean, stocked, and organized before, during, and after each service day; coordinate with teammates on shared prep responsibilities so every shift runs efficiently. Catering Support — As Needed for Private & Winery Events Participate in catering prep and execution for occasional winery-hosted and private guest events, contributing to both cold and hot food production as directed by the event plan and the Director of Hospitality & Events. Review Banquet Event Orders (BEOs) and event details, as needed; communicate any supply, equipment, or timing questions early so that event execution is seamless. Assist with food transport, on-site setup, service support, and post-event breakdown and cleanup. As catering volume grows, take on increasing responsibility for independent menu contribution, prep coordination, leveraging the food truck operation for hot catering, and event execution with less direct oversight. Additional Responsibilities Food Safety & Quality Standards Uphold rigorous food safety practices across all three food environments: maintain temperature logs, follow sanitation schedules, observe allergen handling protocols, and ensure all food is stored, labeled, and rotated correctly. Hold and maintain a current ServSafe Food Manager Certification; model best practices for the broader kitchen team and contribute to a culture of safety-first operations. Consistently deliver food that meets or exceeds Veronét's quality and presentation standards; take initiative to identify and address any inconsistency before it reaches a guest. Inventory, Purchasing & Cost Awareness Track weekly food inventory across all programs; place timely orders to ensure adequate product is on hand without over-purchasing or creating excess waste. Monitor food costs against established targets and proactively flag variances, supply issues, or waste patterns to management; contribute ideas for improving efficiency as programs mature. Build reliable vendor relationships and communicate supply needs clearly; identify backup sources for key ingredients to prevent service disruptions. Team Collaboration & Communication Work as an active, contributing member of the five-person kitchen team — sharing prep responsibilities, communicating clearly about workload and scheduling needs, and supporting teammates across all three food lines. Coordinate regularly with the Director of Hospitality & Events and tasting room staff to align food offerings with wine programming, special events, and seasonal priorities. Participate in menu tastings, kitchen team meetings, and planning conversations; bring ideas, flag challenges early, and contribute to a positive, professional kitchen culture. Growth & Opportunity This role is intentionally built for growth. As Veronét's food programs expand, the Culinary Program Lead has a clear and genuine path toward a manager title with full oversight of all three food lines — including hiring and scheduling kitchen staff, independent catering ownership, expanded food truck programming, and formal compensation increases tied to program milestones. We invest in our team, and we want this to be a role you grow into for the long term. Qualifications 2+ years of food service or culinary experience required; food truck, catering, or multi-concept backgroundstrongly preferred. Confident and skilled cooking hot food items independently in a mobile or variable kitchen environment. ServSafe Food Manager Certification required (or must be obtained within 30 days of hire). Solid understanding of food safety practices, inventory management, and basic food costing. A collaborative team player who communicates well and contributes positively to a shared kitchen environment. Prior leadership experience is a plus; formal management responsibility is a natural next step for this role. Culinary Arts degree or equivalent hands-on training preferred; experience considered in lieu of formal education. Flexible, self-directed, and genuinely enthusiastic about working in a growing winery operation. Physical Requirements Ability to stand and work for up to 8 hours per shift; lift and carry up to 50 lbs; work safely in hot kitchen environments and variable outdoor conditions during food truck service. Valid driver's license and clean driving record required; ability to travel to off-site event locations within the region. Veronét Vineyards & Winery is a growing destination in the North Carolina foothills. This is a rare opportunity to join a dedicated kitchen team, make your mark on a food program that is actively being built, and grow your career in a place that invests in its people. If you're a hands-on culinary professional who is ready to contribute and grow, we'd love to meet you. Veronét Vineyards & Winery is an equal opportunity employer.

Pay:

From $20.00 per hour

Benefits:

Paid time off

Work Location:

In person