Winery Sous Chef & Events Culinary Leader

Chiwinery; Washington (District of Columbia); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

Sick Leave

Floating Holidays

Wine Discounts

Job summary

First Batch is seeking a dynamic Sous Chef to lead the chef management team and drive excellence across our winery kitchens, tasting room, and off-site catering. You will report to the Chef de Cuisine and Executive Chef, shaping menus for events and ensuring top-tier quality across all culinary spaces.

You will manage training, staffing, and performance, while collaborating with leadership to develop seasonal menus and achieve cost targets.

Qualifications

• At least 3 years of supervisory/management experience in hospitality or culinary settings.
• Sufficient manual dexterity to use kitchen tools and equipment.
• Knowledge of sanitation standards and health codes.
• Proficiency with Microsoft Office and Google Workspace (Excel, Word, Sheets).
• Flexible schedule with nights and weekends available.

Responsibilities

• Communicate effectively with FOH teams to ensure staff have knowledge to execute menus and guest satisfaction.
• Interact with guests in dining room and at events, including menu planning with clients.
• Oversee culinary operations to ensure freshness, quality, and proper rotation of food items.
• Monitor and approve requisitions for supplies and food items for production.
• Train culinary teams and FOH on menus and food philosophy; lead daily pre-service briefings.

Job description

First Batch is seeking a dynamic Sous Chef to lead the chef management team and drive excellence across our winery kitchens, tasting room, and off-site catering. You will report to the Chef de Cuisine and Executive Chef, shaping menus for events and ensuring top-tier quality across all culinary spaces.

You will manage training, staffing, and performance, while collaborating with leadership to develop seasonal menus and achieve cost targets.