Sous Chef de Cuisine

Vinarosa Resort & Spa, 4350 Barnes Road, Santa Rosa, California, United States of America

Posted Friday, February 6, 2026 at 8:00 AM

Department: Food & Beverage – Culinary
Outlet: John Ash Restaurant
Location: Vinarosa Resort & Spa, Sonoma Wine Country
Reports To: Executive Chef
Employment Type: Full-Time | Exempt
Pay Range: $68,000–$70,000 annually (DOE)

John Ash Restaurant, located at Vinarosa Resort & Spa in the heart of Sonoma Wine Country, is seeking a passionate and driven Sous Chef de Cuisine to support the Executive Chef and culinary team in leading our farm-to-table culinary program.

This role is responsible for supporting daily kitchen operations, team training and development, food safety and sanitation compliance, and cost control initiatives. The ideal candidate is a hands-on leader who thrives in a seasonal, ingredient-driven environment and is committed to mentorship, consistency, and operational excellence.

Working at John Ash is an opportunity to cook with purpose, drawing inspiration from the vineyards, farms, and culinary gardens that surround us.

Support the Executive Chef in overseeing daily kitchen operations

Train, coach, and mentor line cooks, prep cooks, and interns

Enforce culinary standards, recipes, and plating procedures

Lead daily line-ups and pre-shift meetings when assigned

Foster a culture of accountability, professionalism, and growth

Assist with performance feedback and progressive discipline in alignment with company policies

Ensure consistent execution of seasonal menus aligned with the restaurant’s farm-to-table philosophy

Oversee mise en place, station organization, and service flow

Maintain high standards of food quality, flavor, and presentation

Collaborate on menu development, tastings, and seasonal transitions

Work closely with the culinary garden team to highlight estate-grown produce, herbs, fruits, and vegetables

Adapt menus based on seasonal harvests from on-site gardens and local purveyors

Promote whole-ingredient utilization and sustainable practices

Educate the team on product origin, seasonality, and proper handling

Enforce all applicable local health department regulations and food safety standards

Maintain strict adherence to HACCP procedures, temperature logs, and labeling systems

Ensure kitchen cleanliness, organization, and inspection readiness at all times

Lead by example in safe knife handling, equipment use, and sanitation practices

Assist in managing food costs through proper ordering, inventory control, and waste reduction

Support labor cost controls through scheduling awareness and productivity management

Monitor portioning, yields, and recipe adherence

Participate in monthly inventories and P&L reviews as directed

Act as the Executive Chef’s representative in their absence, as assigned

Support the enforcement of SOPs, systems, and culinary procedures across all shifts

Collaborate with Front of House leadership to ensure seamless service

Support banquet and special event execution as required

3–5 years of progressive culinary leadership experience in upscale or fine-dining kitchens

Strong foundation in classical and modern cooking techniques

Experience working with seasonal and locally sourced ingredients

Demonstrated leadership and team development skills

Working knowledge of food cost and labor management

Valid Food Safety Certification (or ability to obtain upon hire)

This position requires the ability to:

Stand and walk for extended periods

Work in a kitchen environment with exposure to heat, noise, sharp tools, and cleaning chemicals

Lift, carry, push, or pull items weighing up to 50 pounds

Perform repetitive motions related to food preparation and service

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this role.

John Ash Restaurant is a pioneer of wine country cuisine, rooted in a true farm-to-table philosophy. Our culinary program is shaped by…