Lunch Chef de Cuisine – Estate

JUSTIN is an award-winning winery and fine dining establishment in Paso Robles. It’s our pleasure to share that the Restaurant at JUSTIN is the only winery restaurant to have received both a 2022 MICHELIN Star and MICHELIN Green Star and most recently, a Five-Stars from Forbes 2023 Travel Guide. We are proud to be recognized for our sustainability practices, one-of-a-kind dinner experience, and world-class excellence in hospitality. The Culinary Team at the JUSTIN Estate is looking for a passionate Chef de Cuisine, who is determined to build off our recent successes and continue to strive for further recognition.  The Lunch Chef de Cuisine is responsible running our high volume lunch service in our Tasting room while also supporting the Executive Chef in developing and executing the winery’s dining program, including special events, downtown, the chef garden, and other culinary-based programs. Ensures all recipes, food preparations, and presentations meet the restaurant’s specifications and commitment to quality. Maintains a safe, orderly, and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques. Manages line-level staff within the above-mentioned kitchens.

• The Chef de Cuisine’s primary role is to oversee the preparation, cooking, and presentation while maintaining a safe, clean and orderly kitchen
• Assist with daily kitchen prep work and station set-up prior to service and maintaining the highest quality food preparation standards
• Responsible for supervising daily operations and kitchen staff (staff management) and trains culinary staff to enhance skill set and meet business needs
• Responsible for payroll and time management of hourly kitchen staff
• Responsible for assisting the Executive Chef and developing team in executing banquet and catering events
• Ensures food is prepared properly and meets JUSTIN Standards (and meets health department)
• Works closely with Tasting Room Manager and Hospitality to build and maintain a cohesive program between the front and back of the house
• Works closely with Executive Chef to:
  • Control food costs and manage kitchen inventory
  • Develop and implement new dishes and special menus
  • Develop vision and plan of culinary chef garden produce
  • Manage equipment relating to the restaurant/kitchen
  • Procurement of local produce and culinary supplies
  • Place orders for inventory of kitchen supplies
• Oversees development, progress and hands-on maintenance of Culinary Chef Garden