Sous / Head Chef at Vineyard Kitchen

LedgeStone is a winery & brewery where the kitchen sits right in the middle of everything: the vines, the cellar, and a constant rotation of live music. Ingredients, seasons, and the setting all play a role in shaping the menu. It's a place that doesn't need much added to it, just the right approach. We're looking for a chef who wants to help build something meaningful, not simply operate within it. This role balances execution with creativity. You'll work alongside our Executive Chef to shape seasonal menus, lead the team, and contribute to a thoughtful, evolving kitchen. A wood-fired pizza oven was recently added to the kitchen operations, and will be rolling out the menu this summer. Experience with wood fired pizzas is a major plus. You're driven by ingredients and seasonality. You see a garden and think of what you can create. You approach cooking with curiosity, refinement, and a strong sense of pride in doing things from scratch and holding those around you to the same high standards. Responsibilities Lead kitchen operations and service execution Develop seasonal menus and rotating features Oversee and spearhead our new wood-fired pizza program Integrate garden-grown ingredients into the menu Manage ordering, inventory, and cost controls Train and lead kitchen staff Work directly with the Executive Chef to manage operations Background Experience leading a kitchen or operating as a senior sous chef Strong foundation in scratch cooking Ability to balance creativity with consistency Comfortable in both high-volume and detail-driven environments Experience in various administrative tasks, including ordering, inventory, food cost, and scheduling. Supervisory experience managing diverse culinary teams in fast-paced environments Extensive fine dining experience with a focus on presentation and quality control Demonstrated expertise in inventory management, cost control, and food management systems Strong leadership skills with the ability to motivate staff and foster teamwork Knowledge of food safety standards such as HACCP or equivalent certifications Experience in restaurant management or hospitality settings with a focus on food service operations Skilled in menu planning, catering coordination, and shift management Culinary experience encompassing cooking techniques across various cuisines Familiarity with bartending services as part of comprehensive food service offerings

Pay:

$52,000.00 - $65,000.00 per year

Benefits:

401(k) 401(k) matching Food provided Paid time off Referral program Relocation assistance

Work Location:

In person