Skywalker Ranch and Vineyards is seeking a passionate and dedicated Sous Chef who embodies a commitment to quality, creativity, and collaboration, joining our team to craft exceptional dishes while fostering a positive, supportive kitchen culture where respect for ingredients, continuous learning, and team spirit are paramount; we prioritize sustainable sourcing, local partnerships, and a commitment to providing our guests with an unforgettable culinary experience. Requirements + Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. + Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. + Assists Executive Chef with all kitchen operations and preparation. + Prepares and cooks foods of all types, either on a regular basis or for special guests or events. + Develops, designs, or creates new applications, ideas, relationships, systems, or products. + Able to collaborate on how food should be presented and creates creative and effective displays. + Maintains purchasing, receiving and food storage standards. + Ensures compliance with food handling, temperature control, sanitation standards as well as applicable laws and regulations + Recognizes superior quality products, presentations and flavor. + Operates and maintains all department equipment and reports malfunctions. + Supervises and coordinates activities of all team members engaged in Food & Beverage preparation and service. + Leads shifts while personally preparing food items and executing requests. + Encourages and builds mutual trust, respect, and cooperation among team members. + Serves as a role model to demonstrate appropriate behaviors. + Ensures property policies are administered fairly and consistently. + Recognizes positive performance and produces desired results. + Provides services that are above and beyond for customer and team satisfaction. + Sets a positive example for guest and team member relations. + Naturally interacts with guests and team members and directly expedites the solution of concerns. + Trains employees in safety procedures. + Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. + Brings concerns to the attention of the department manager and Human Resources as necessary. + Attends and participates in all pertinent meetings. + Ability and willingness to perform all additional tasks as required for the success of the operation Requirements + High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area. OR + 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area. Benefits Compensation: $85-$100k Health, Vision, Dental Insurance