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Johnson Estate Winery

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


  • Work w Food Service Coordinator - create dining experience that promotes wine sales/pairings
  • Purchase approved products from approved vendors for cheese boards/tarts
  • Work with Food Service/Consultant re menu itpms
  • Confirm with Food Service manager -
    • Menu changes
    • Equipment additions
    • Service improvements
    • Supplies including cutlery, etc.
  • Food & wine pairings
  • Interface well with other winery and vineyard team members

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 fsj2@msn.com or call Jennifer Johnson at the winery  716-326-2191.

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