HALTER RANCH ESTATE
Set along the western-most boundaries of Paso Robles, California, surrounded by the wild, and wide-open Santa Lucia Mountain Range of the Central Coast, Halter Ranch is a 2,700-acre nature estate dedicated to land, art, and legendary terroir-driven wine. Envisioned by Swiss entrepreneur, philanthropist, and world-leading land conservationist, Hansjörg Wyss, the estate is an homage to his mother, Alice, and a haven for the natural world to flourish and deliver exceptional, timeless wines.
GENERAL
This is a full-time position, and the right candidate will have the ability to multitask, work in a fast-paced environment, work under the direction of the Executive Chef and follow Halter Ranch policies.
POSITION SUMMARY
Responsible for the overall success of the daily kitchen operations – prep, service, and breakdown. The Chef de partie is responsible for ensuring the quality, hygiene and other standards are maintained or surpassed by the culinary department. Ability to lead the staff and manage all food related functions which display culinary talents and passion. Works to continually improve guest and team satisfaction. Supervises all kitchen areas to ensure consistency and quality. Must ensure sanitation and food standards are achieved and maintained. Chef de partie is responsible for ensuring the Halter Ranch culinary standards and responsibilities are met; supporting Executive Chef with kitchen operations and culinary goals; and ensuring exceptional customer service. Must be willing to work weekends and most holidays, and some evenings for signature winery and private events. Reports directly to the Executive Chef.
DAILY EXPECTATIONS
Ensure Executive Chef standards are met.
Assist with daily kitchen prep work and station set-up before service.
Maintain the highest quality food preparation standards.
Ensure portion control, uniformity of taste, and quality.
Complete the following daily duties – preparing, cooking, and presenting culinary dishes.
Enforcing and maintaining strict health and hygiene standards in the kitchen.
Ability to troubleshoot any problems that might occur prior to, during, or after service.
Assist in developing, designing, and contributing to the culinary program, systems, and products.
Support supervision of kitchen operations.
Maintain the organization of all kitchen storage – walk-in, dry storage, and other storage areas.
Assisting and ensuring all ingredients are ordered.
Support in prep and execution of lunch, winery events, and private events.
Maintain compliance with food and beverage policies. Ensure standards and procedures are followed.
Ensure compliance with food handling and sanitation standards.
Estimates daily production needs on a weekly basis and communicates production needs daily.
Assists Executive Chef with all culinary operations.
This job description is not intended to be all-inclusive. This position may be required to perform other related duties to meet the ongoing needs of the business.
REQUIRED SKILLSET AND TRAITS
Recognizes and delivers superior quality products, presentations, and flavor.
Must have Food Handler’s Card within 30 days of employment.
Ensures compliance with all local, state, and federal (e.g., OSHA, ASI, and Health Department) regulations.
Must be able to lift up to 60 lbs. and stand for extended periods of time.
Knowledge of and following proper handling and the right temperature of all products.
Operates and maintains culinary equipment and reports any malfunctions.
Prepares and cooks foods of all types – regular menu, special requests, and functions.
Checks the quality of raw and cooked food products to ensure the Executive Chef’s culinary standards are met.
Supports management of kitchen operations.
Exercises interpersonal and communications skills to assist in leading, influencing, and encouraging the team.
Demonstrates honesty and integrity.
Leads by example and demonstrates appropriate behaviors.
Builds and nurtures mutual trust, respect, and cooperation among the team.
Understands and ensures the team fulfills expectations and parameters of daily kitchen work and goals.
Collaborates with the team to ensure and maintain a strong and healthy team dynamic.
Communicates performance expectations in accordance with each position.
Lead shift while personally preparing and executing requests.
Willingness to go above and beyond for customer satisfaction and retention.
Set a positive example for guest relations.
Empowers culinary and tasting room team to provide excellent customer service.
Strives to improve service performance.
Willingness to interact with guests to obtain feedback on product quality and service level.
Assist in developing and executing specific goals and plans to prioritize, organize, and accomplish your work.
Trains associates in safety procedures and culinary standards.
WANT TO JOIN THE HALTER TEAM?
This position requires working weekends and holidays. This is a full-time position. Hourly compensation $17-$20, plus an excellent benefits package including Medical, Dental, Vision, Life Insurance, Retirement, Generous PTO, Employee Discounts, and more. To apply submit a cover letter and resume to: Human Resources Manager, Michelle Robles.
Halter Ranch is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, veteran status, or other protected categories. Halter Ranch will make reasonable accommodations under applicable law for qualified individuals to enable them to perform the essential functions of the job, unless doing so would create an undue hardship for the Company.