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Willamette Valley Vineyards

Winery Sous Chef

Turner Estate

Willamette Valley Vineyards

Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir, Willamette Valley Vineyards has grown from a bold idea into one of the region's leading wineries, earning the title “One of America's Great Pinot Noir Producers” from Wine Enthusiast Magazine.

Position overview

Willamette Valley Vineyards is looking for a full-time Winery Sous Chef to join our amazing kitchen crew! The Winery Sous Chef Assists the Executive Winery Chef in all day-to-day kitchen operations. Under the direction of the Executive Winery Chef, maintains operations including, but not limited to, ordering, scheduling, costing, reporting, cleaning, kitchen/menu development, acquiring specialty products from local artisans, and assists with menu and pairings opportunities. Creates an inviting and experiential environment for the Kitchen and Tasting Room through quality products, unique presentation, and exceptional service.

Primary Job Responsibilities/Essential Functions

•Assist Executive Winery Chef in Preparing, costing, pricing, and acquiring appropriate amounts of food and put into production for all menus. •Assist Executive Winery Chef in designing menus that best pair with and feature WVV’s diverse wine selection. •Oversees activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. •Work in tandem with front of house tasting room, to expedite food and customer requests. •Responsible for understanding and complying with applicable quality, environmental, and safety regulatory considerations. •Inform Executive Winery Chef of any and all unusual matters of significance. •Prepare food items prior to and during meal time periods. •Prepare/butcher a wide variety of meats, cheese, produce, and other food products on a daily basis. •Ensure that all plates presented are consistently prepared through recipes, checklists, and pictures. •May serve as an expediter when needed. Quality Control •Assume responsibility for quality of products served. •Implement portion and quality control standards of the menus, PAR levels, and product placement. •Apply knowledge of safe kitchen operations.


Must be able to •Lift 40 lbs. •Stand for approximately 90% of the workday. •Work in extreme heat, wet, cold, and humid conditions. •Work evening, weekends, and holidays. Must have •Experience with menu development and implementation. •Highly-developed organizational and time-management skills. •Ability to multi-task, work independently and as part of a team, and build dynamics and synergy across departments. •Ability to work in a fast paced environment. •Great communication skills. •Oregon Food Handler’s Permit, or ability to successfully obtain.


•Three to five years of related experience, training, or equivalent combination of education and experience. •Supervisory experience. •Ability to use standard CRM, POS systems, Google Suite, and Microsoft Office Suite. •Thorough understanding and genuine interest in luxury wine business and terminology. •Ability to educate customers about food and wine with passion.

Willamette Valley Vineyards Policies and Procedures

• Policies and Procedures in the Willamette Valley Vineyards Employee Handbook and related Policies and Procedures in the Policy & Procedure Manual are to be included in this agreement.