Head Chef

Williamson Wines; Healdsburg (CA); On-site; USD 100,000 - 150,000; Full time

Job summary

Williamson Wines in Healdsburg, CA, seeks a Head Chef to lead culinary operations for estate tastings, lunches and epicurean dinners. You will supervise kitchen staff, design refined menus and ensure flawless service that complements our wines.

The Head Chef will collaborate with the Executive Chef and hospitality team to deliver high-quality, consistent dining experiences across private tastings, lunches and corporate events. Evening and weekend work is required.

Qualifications

• Formal culinary training through a culinary school, apprenticeship or recognized professional training program.
• Professional experience in a quality restaurant, fine-dining kitchen, private dining operation or comparable setting.
• Strong skills in cooking, seasoning, sauces, proteins, vegetables and plating.
• Experience preparing and serving multi-course meals.
• Ability to organize kitchen work and direct other cooks.
• Working knowledge of food safety and sanitation.
• Availability for evening and weekend services.

Responsibilities

• Lead food preparation for scheduled estate wine tastings.
• Prepare refined small plates designed to complement the wines.
• Coordinate preparation and service timing with hospitality staff.
• Announce each dish to guests at time of service.
• Adapt approved menus for guest counts and dietary requirements.
• Maintain a calm, professional kitchen throughout service.

Skills

Culinary leadership

Formal culinary training

Professional kitchen experience

Food safety certification

Timing under pressure

Job description

WILLIAMSON WINES · INTERNAL JOB DESCRIPTION

Head Chef

Yoakim Bridge Estate

Professional Culinary Leadership Position

POSITION PURPOSE

Lead the culinary preparation and servicefor Williamson Wines' tasting, diningand event programs at Yoakim Bridge Estate.

The Head Chef reports to the Executive Chefand is responsible for delivering refined,consistent food that complements our winesand meets Williamson's standards.

This is a hands‑on leadership position.The Head Chef must be a skilled cook,an organized service leader and adependable member of the culinary team.

The standard is professional restaurantquality, delivered with the warmthand character of a private estate.

Position Details

Position: Head Chef, Yoakim Bridge Estate.

Reports to: Executive Chef.

Location: Yoakim Bridge Estate, Healdsburg.

Schedule: Based on scheduled tastings, lunches, dinners and events. Evening and weekend work is required.

Supervises: Assigned chefs, kitchen assistants and culinary support staff during estate services.

Works with: Executive Chef, hospitality team, event coordinators and wine educators.

Core Responsibilities

1 · ESTATE TASTING PROGRAMS

• Lead food preparation for scheduled estate wine tastings.
• Prepare refined small plates designed to complement the wines.
• Maintain consistent portions, flavor and presentation.
• Coordinate preparation and service timing with hospitality staff.
• Announce each dish to guests at time of service.
• Adapt approved menus for guest counts and dietary requirements.
• Ensure each dish is served at the correct temperature and in excellent condition.
• Maintain readiness for multiple tasting sessions when scheduled.

2 · ESTATE LUNCHES

• Prepare and lead service for private and scheduled estate lunches.
• Work with the Executive Chef on seasonal menus and wine pairings.
• Use fresh, high-quality ingredients and sound cooking techniques.
• Manage preparation so each course arrives on time.
• Announce each dish to guests at time of service.
• Maintain attractive, consistent plating.
• Coordinate with hospitality on guest preferences and service flow.
• Adjust kitchen assignments to match the size and complexity of each lunch.

3 · EPICUREAN DINNERS

Epicurean Dinners are among Williamson'smost demanding culinary experiences.They require fine-dining skills,careful preparation and excellent timing.

• Execute approved multi-course tasting menus.
• Prepare canapés, composed dishes and palate cleansers as required.
• Apply advanced cooking techniques with confidence.
• Maintain exacting standards of seasoning, texture and presentation.
• Coordinate course timing with wine service.
• Direct kitchen staff during preparation, plating and service.
• Handle last‑minute changes without lowering standards.
• Maintain a calm, professional kitchen throughout service.

4 · WINE CLUB & CORPORATE EVENTS

• Lead estate culinary production for Wine Club celebrations and Pickup Parties.
• Prepare food for private and corporate functions.
• Plan production for events with larger guest counts.
• Coordinate buffets, stations, plated meals and other approved service formats.
• Prepare staff assignments and production schedules.
• Work with the event manager on service timing and guest requirements.
• Maintain food quality during preparation, holding and service.
• Complete kitchen setup, cleanup and event closeout.

5 · MENU DEVELOPMENT & WINE PAIRING

• Work with the Executive Chef to develop seasonal menus.
• Understand how acidity, richness, spice, texture and seasoning affect wine pairings.
• Test and refine dishes before service.
• Prepare accurate recipes, portions and production notes.
• Suggest improvements based on guest response and service experience.
• Use Williamson wines as a starting point for menu planning.
• Support recipe development for culinary and member programs when assigned.

The Head Chef may propose new dishesand pairings. Final approval followsthe Executive Chef's culinary direction.

6 · KITCHEN LEADERSHIP & OPERATIONS

• Lead assigned kitchen staff during estate preparation and service.
• Assign stations and explain expected results.
• Maintain preparation lists and service schedules.
• Check food quality before dishes leave the kitchen.
• Monitor portions, waste and ingredient use.
• Prepare purchasing requirements for the Executive Chef.
• Maintain clean, organized and safe work areas.
• Follow food safety, sanitation and temperature‑control requirements.
• Train junior staff and correct problems promptly.
• Report equipment, staffing or supply concerns before they affect service.

Authority & Reporting

The Executive Chef is responsible foroverall culinary direction, staffing,budgets and department commitments.

The Head Chef is responsible forthe daily execution of assignedYoakim Bridge culinary services.

During those services, the Head Chefacts as Chef in Charge and directsassigned kitchen staff.

The Head Chef may make routine cooking,preparation and service decisions withinapproved menus, budgets and standards.

Major menu changes, staffing commitments,unusual purchases and changes affectingevent cost or scope require ExecutiveChef approval.

The Head Chef works directly withhospitality and event staff on servicedetails, while remaining accountableto the Executive Chef.

Required Qualifications

• Formal culinary training through a culinary school, apprenticeship or recognized professional training program.
• Professional experience in a quality restaurant, fine-dining kitchen, private dining operation or comparable setting.
• Strong skills in cooking, seasoning, sauces, proteins, vegetables and plating.
• Experience preparing and serving multi-course meals.
• Ability to organize kitchen work and direct other cooks.
• Working knowledge of food safety and sanitation.
• Ability to manage timing and quality under pressure.
• Clear communication and a professional attitude.
• Availability for evening and weekend services.
• Required food safety certification, or ability to obtain it before performing duties that require it.

Preferred Experience

• Fine dining or chef-led tasting menus.
• Wine country restaurants or winery hospitality.
• Food-and-wine pairing.
• Private chef or estate dining.
• Event catering and larger-scale production.
• Seasonal California cuisine and artisan ingredients.
• Supervising and training kitchen teams.

What Success Looks Like

• Estate tastings receive consistent, polished food pairings.
• Lunches and dinners meet professional fine-dining standards.
• Every course is prepared and served on time.
• Club and corporate events run smoothly.
• Kitchen staff understand their assignments and standards.
• Food safety and cleanliness are maintained.
• Food costs and waste remain under control.
• The Executive Chef can rely on the Head Chef to lead estate services.
• Guests remember the food as an important part of their Williamson experience.

WILLIAMSON WINES · INTERNAL MANAGEMENT REFERENCE

Head Chef · Yoakim Bridge Estate · November 2026