Assistant Sous Chef (Robert Mondavi Winery)

Job Description

Company Summary

We're the producers, creators and marketers of beer, wine and spirits brands that people love. At Constellation Brands, we're driven to push boundaries and think beyond today to deliver products and experiences that resonate now, tomorrow and well into the future. Because of this approach, we're the fastest-growing large CPG company in the U.S. at retail, with operations in the U.S., Mexico, New Zealand and Italy. Our premium portfolio of iconic brands like Corona Extra, Modelo Especial, Kim Crawford, Robert Mondavi, The Prisoner, High West Whiskey, and more drive industry-leading growth for us today. But we're just getting started. Our ability to stay on the forefront of consumer trends has fueled our success since our founding in 1945 and will guide us in creating the next generation of products and experiences Worth Reaching For.

Position Summary

The Junior Sous Chef is an integral, hands-on member of the kitchen leadership team, responsible for supporting the Executive Sous Chef and Executive Chef in the day-to-day operations of the kitchen. This role is ideal for a culinary professional with ambition, creativity, and emerging leadership skills, seeking to further develop their expertise in a high-quality, dynamic culinary environment particularly one with a strong focus on hospitality and the wine industry.

The Junior Sous Chef plays a key role in maintaining the highest standards of food preparation, presentation, safety, and guest satisfaction, while actively contributing to menu innovation and operational excellence. Experience with wine and food pairing is highly valued in this position, as the Junior Sous Chef is expected to craft dishes that harmonize with curated wine selections, enhancing the overall guest experience. Prior exposure to hospitality or wine industry environments is a strong asset, as this role requires an understanding of elevated guest service, collaboration with front-of-house and wine education teams, and the ability to contribute to a seamless, memorable dining experience for every guest.

Key Responsibilities

The Junior Sous Chef assists with all aspects of food preparation and plating, ensuring that every dish leaving the kitchen meets Robert Mondavi Winery's standard for quality, consistency, and presentation. This includes following recipes, portioning guidelines, and plating specifications, as well as performing quality control checks throughout service. The Junior Sous Chef is expected to bring creativity and attention to detail to every task, whether preparing classic dishes or contributing innovative ideas to new menu items.

Operationally, the Junior Sous Chef helps manage inventory and stock rotation, works with the Sous Chef and Head Chef on ordering and sourcing of ingredients, and ensures that all supplies are efficiently organized and maintained. The Junior Sous Chef is a champion of food safety and sanitation, upholding strict hygiene protocols and monitoring kitchen cleanliness to comply with all local and internal regulations.

This role also involves direct leadership responsibilities, such as training and mentoring junior kitchen staff, fostering a collaborative and positive kitchen culture, and stepping into a supervisory role in the absence of the Sous Chef. The Junior Sous Chef actively supports efficient workflow and communication between stations, helping to coordinate service during busy periods and ensuring that dishes are delivered in a timely manner.

Additionally, the Junior Sous Chef is encouraged to contribute to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes. The role requires adaptability, strong organizational skills, and a willingness to learn from senior chefs while embracing opportunities for professional growth.

Operational and Fiscal Adherence

One of the key responsibilities of the Pastry Chef is to uphold rigorous operational standards and demonstrate strict fiscal discipline within the culinary department. By carefully managing food and ingredient costs to meet cost of goods (COGS) targets, the Junior Sous Chef directly supports the financial goals of the entire culinary operation. This involves consistently monitoring inventory levels, minimizing waste, and making strategic purchasing decisions that maximize profitability without compromising on quality.

• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
• WSET Level 2 certification preferred (or equivalent wine education).
• Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
• Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
• Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
• Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.

• Culinary degree, or equivalent work experience.
• Minimum 3 years' experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred. Prior experience in a fine dining environment or the wine industry is a plus.
• Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation.
• Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience.
• Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings.
• Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting.
• Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs).
• Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence.
• Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members.
• Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus.
• Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership.
• Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards.

• High school diploma or equivalent; bachelor's degree in culinary arts, hospitality, wine studies, or a related field preferred.
• Must be able to lift up to 40 lbs and stand or walk for extended periods.
• Flexible schedule, including availability on weekends, holidays, and evenings as required.
• Valid U.S. Passport; ability to travel up to 10% for training or events.

• Able to lift 40lbs on occasion.
• Work in a normal office environment. Sit at a workstation for up to 2-hour intervals. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required.
• Must have valid U.S. Passport.