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Pastry Chef de Partie 

About the Organization Created in 1978 by Baron Philippe de Rothschild and Robert Mondavi, Opus One remains committed to realizing our founders' dream of bringing to life one unique wine that expresses the seamlessly blended personality and character of each family. With a great sense of pride in our work to realize this dream, the people of Opus One bring profound dedication and unsurpassed attention to detail in our daily work. We care deeply for the quality of our relationships within the winery, with our trade partners and with our customers.  
Description

COMPANY OVERVIEW

Created in 1978 by Baron Philippe de Rothschild and Robert Mondavi, Opus One remains committed to realizing our founders’ dream of bringing to life one unique wine that expresses the seamlessly blended personality and character of each family. With a great sense of pride in our work to realize this dream, the people of Opus One bring profound dedication and unsurpassed attention to detail in our daily work. We care deeply for the quality of our relationships within the winery, with our trade partners and with our customers.

SUMMARY

The Pastry Chef de Partie is responsible for working in conjunction with the Executive Chef and Sous Chef to create desserts, sweet and savory pastries and tasting components for all culinary programs and events including daily guest visits, private experiences, business lunches, company dinners and special events. The Pastry Chef de Partie will oversee the preparation and service of specialty pastry needs and will also perform the duties of a prep cook as needed to contribute to the creative direction for the team. This includes managing labor and food costs, ensuring food quality and exceeding customer satisfaction.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  • Possess an extensive repertoire of experience in sweet and savory pastries and desserts including tarts, cakes, brioche, puff pastry, cookies, savory shortbread, crackers, flatbread, breads, ice cream, mousses, etc.
  • Have experience in and knowledge of French and Contemporary American cuisine.
  • Utilize seasonal produce in creative and innovative ways.
  • Work with wine and food pairing principles as directed by the Executive Chef to pair both sweet and savory food items with appropriate wines.
  • Have strong wine and food pairing knowledge.
  • Co-create menu items with the Executive Chef for the Opus One Experience and Art of the Table programs as well as all winery culinary events with an emphasis on wine and food pairing and high-end presentation.
  • Create and execute pastry items and components for daily wine and food programs and events, as needed, including evenings and weekends.
  • Conduct regular inventory and work with Executive Chef on food and equipment ordering, while being mindful of food costs.
  • Have the flexibility to assist the Executive Chef and Sous Chef with food prep and plating during service and events, as needed.
  • Create and maintain recipe binder for consistency, quantity production, quality control.
  • Be able to handle high-end, high-intensity work environment and manage time efficiently, prioritize duties and multi-task.
  • Manage and direct on-call staff as needed to ensure consistency and quality in food production and event execution.

The above information is representative of the work performed in this position however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.

ADDITIONAL FUNCTIONS

  • Wine industry experience preferred with an excellent wine palate for tasting and evaluating wine and food pairings.
  • Superior planning skills with a strong attention to accuracy and detail.
  • Understanding of the 3-star Michelin experience with sensitivity to the guests’ expectations.
  • Familiarity with all food safety procedures, experience with local Napa requirements a plus.
  • Experience dealing with changing priorities and last-minute scheduling changes or additions while maintaining a positive attitude and demeanor.
  • Flexibility to work as needed, evenings, weekends and holidays, as well as flexibility in scheduling to ensure business needs are met.

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

JOB REQUIREMENTS

Education and/or Experience

Strong background in high-quality restaurant, winery food program, and/or culinary education with at least 5 years of experience in a fine-dining restaurant or winery kitchen; comprehensive wine knowledge; understanding, desire, and ability to represent Opus One in order to promote our wine and image; foreign language skills (French, German, Italian, Japanese, Chinese, Portuguese or Spanish) preferred; college degree or college level coursework preferred; knowledge of viticulture, winemaking, wine marketing, and/or wine tasting preferred.

Skills

Excellent command of written and spoken English. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to calculate figures and amounts such as discounts and percentages. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to use hands and/or fingers to handle or feel. The employee frequently is required to stand. The employee is occasionally required to sit, walk, climb, stoop, kneel, talk or hear, taste or smell. The employee must have the ability to taste, discriminate and describe on a blind basis a wide range of wines and foods and must have the ability to speak without amplification for a minimum of 4 hours. The employee must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision.

COMMITTMENT TO SUSTAINABILITY

Opus One Winery is committed to doing its part to ensure a sustainable future and improve the environmental well-being of our community. We will continue to ensure minimal impact by continually evaluating our environmental performance and working to improve our program whenever necessary with integrity and purity of focus.

SAFETY DUTIES AND RESPONSIBILITIES

Accident prevention shall be considered of primary importance in all phases of job responsibilities.

  • Follow all company policies and procedures including job safety, safety rules and regulations. 
  • Assist management to always provide safe and healthy working conditions.
  • Immediately report all unsafe conditions, work-related accidents, and illnesses to Safety Manager and supervisor.
 
Position Requirements  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Exempt/Non-Exempt Non-Exempt  
Full-Time/Part-Time Full-Time  

This position is currently not accepting applications.

To search for an open position, please go to http://OpusOneWineryLLC.appone.com



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