FOOD/SOUS CHEF PREPARATION:
Use winery kitchen to prepare, in advance, items needed for outdoor dining.
Slicing cheese, charcuterie, packing for outdoor station, etc. Some cooking/baking of paté, crisps, and perhaps desserts. Organize/pack/supply prep tables in Chef’s Tent
Menu: Cheese & charcuterie boards to include cheese, charcuterie, crudites, dried and fresh fruits in season. Baguettes, crisps, and crackers. Perhaps terrines/pate. Desserts/tarts.
SERVICE HOURS: 11am-5pm Friday, Saturday & Sunday – mid-May - September 30
OTHER POSSIBLE DUTIES:
Prepare Pre-Reserved Picnics to Go
Depending on the candidate, work with caterer for Winemaker’s Dinners- roughly monthly in summer months - and other food projects.
40 hours/week in season – May – Mid-October
30 hours/week November, December, & April
20 hours/week January, February, March & vacations (flexible on this)
Ideally start before May 1. Compensation based on experience. Click link for more details. Send resumes to firstname.lastname@example.org or call Jennifer Johnson at the winery 716-326-2191.
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