Sous Chef

The Sous Chef serves as the second‑in‑command in the kitchen, overseeing food preparation according to the Executive and Head Chef’s specifications. This role involves planning menus, managing and training kitchen staff, ensuring sanitation and safety standards, and stepping in for the Head Chef as needed. The position requires a strong background in culinary operations, the ability to work flexible hours including weekends and holidays, and a commitment to representing the LaBelle Winery brand.