Renault Winery & Resort | Executive Sous Chef

Renault Winery & Resort | A Vivamee Hospitality Property

About Our Culture – Vivamee Virtues

The culture at Renault Winery & Resort is built on our shared core VIVAMEE Virtues: JOY, HUMILITY, & MINISTRY.

• JOY means we are a true team that enjoys serving others and winning together. We take pride in a job well done and celebrate success together.
• HUMILITY means we recognize the dignity of every guest and team member. We strive to be helpful in all situations and are open to feedback, learning, and growth.
• MINISTRY means our hospitality is purposeful. We approach each guest interaction with care, kindness, and intentionality—creating meaningful experiences that positively impact others.

We hire, coach, reward, and recognize our team members based on these virtues. Alignment with these values is essential to being part of our team.

Scope of Position

Executive Sous Chef 

The Executive Sous Chef supervises all phases of food production and service directly related to catering functions, resort dining outlets, and group events to ensure the highest quality standards and guest satisfaction.

This role is responsible for maintaining quality and quantity control of all food production while managing staffing levels and controlling food and labor costs. Success in this role is achieved through effective delegation, strong leadership, and collaboration with all culinary team members.

Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Assist the Executive Chef/Executive Sous Chef with all kitchen operations and food preparation.
• Ensure cleanliness, organization, and proper maintenance of all kitchen equipment.
• Supervise and schedule associates; conduct daily pre-shift meetings.
• Support, lead, and motivate all sous chefs and line-level associates.
• Assist in recruiting, interviewing, and hiring associates; conduct performance evaluations, coaching, counseling, and progressive discipline.
• Ensure all food is prepared to proper specifications in a timely manner.
• Maintain refrigerators and storage areas in a clean and organized manner with proper labeling and dating.
• Ensure efficient food production to minimize waste and control costs.
• Maintain and enforce all food safety, handling, and sanitation standards.
• Monitor proper handling and temperature control of all food products.
• Collaborate on menu development and remain current with culinary trends.
• Develop, standardize, and cost recipes for all outlets.
• Maintain an effective training program for all culinary associates.
• Supply personal basic culinary tools (chef’s knife, paring knife, peeler, etc.).
• Perform any other reasonable duties as assigned by management.

Position Requirements

• Professional demeanor appropriate for a luxury resort environment.
• 6–7 years of experience in high-quality food production within a luxury hotel or upscale restaurant.
• Minimum of 3 years of Sous Chef experience in high-volume culinary operations.
• Strong culinary skills and in-depth knowledge of food production techniques.
• Ability to effectively listen, understand, and respond to associate and guest concerns.
• Proven leadership skills with the ability to motivate and inspire a team.
• Strong problem-solving skills, including anticipating and resolving operational challenges.

Education

• Culinary degree from a recognized culinary institute or equivalent professional experience.

Skills and Abilities

• Fluent in English; additional languages are a plus.
• Ability to work a flexible schedule, including holidays and weekends.
• Knowledge of proper chemical handling, cleaning techniques, and kitchen equipment.
• Ability to multitask in a fast-paced, high-volume environment.
• Proficiency in basic financials, food costing, and arithmetic functions.
• Experience with Microsoft Office (Word, Excel, Outlook).

Physical Requirements

• Ability to work in a fast-paced, high-volume environment.
• Medium work: exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently.
• Ability to push/pull carts up to 200 pounds.
• Requires prolonged standing, walking, reaching, and bending throughout the shift.

Compensation & Benefits

• Annual Salary: $70,000 – $90,000 (exempt position)
• Health benefits for full-time team members (if applicable)
• Paid time off 
• Employee discounts on dining, wine, resort experiences, and retail offerings
• Opportunities for career growth and advancement within Vivamee Hospitality

Why Join Renault Winery & Resort?

As one of the oldest continuously operating wineries in the United States, Renault Winery & Resort offers a unique blend of historic charm and modern luxury in a vibrant culinary and hospitality setting. Our team is passionate about delivering exceptional guest experiences through elevated dining, curated events, and memorable celebrations.

As part of Vivamee Hospitality, you’ll join a purpose-driven team committed to excellence, personal growth, and meaningful work—guided by our core virtues of Joy, Humility, and Ministry.

Disclaimer

This job description is not intended to be all-inclusive. Management reserves the right to modify duties or assign additional responsibilities based on business needs.

Renault Winery & Resort is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act (ADA), reasonable accommodations may be provided to qualified individuals.