Executive Chef - Ram's Gate Winery

Description

Perched upon the rolling hills that define the landscape of the Carneros AVA, Ram’s Gate welcomes visitors as they enter Sonoma’s Wine Country. The vision of owner Jeff O'Neill, Ram’s Gate Winery brings a new perspective on refined elegance through thoughtful farming, transparent winemaking, genuine hospitality, and sublime culinary experiences. The cornerstone of the O'Neill family portfolio, Ram's Gate is dedicated to creating compelling and uncompromising wines sourced from vineyards that encompass the spirit of Sonoma County. Its connection to the land is reflected in the breathtaking tasting room that overlooks the estate vineyard made up of 28 acres of organically farmed vines.

At Ram’s Gate Winery, we believe that food is an extension of storytelling, and every dish has the power to enhance the beauty of wine and hospitality. We don’t just craft wines—we curate moments. Our winery is more than a destination; it’s a celebration of community, sustainability, and exceptional hospitality. Whether through the first sip of an elegant Chardonnay or the perfect pairing of a meticulously prepared dish, we strive to inspire a deep love for wine and the shared experiences it fosters. We cultivate unrivaled relationships that build brands and businesses, care for each other first, and create a work environment that builds security and confidence. As a Certified B Corporation and industry leader in sustainability, we are committed to doing the right thing for our employees, consumers, partners, and the planet—because a sustainable future starts with us. Our mission is simple: Inspire a happier & more sustainable world, one glass at a time.

The Executive Chef is responsible for overseeing one of the most essential components of the winery, managing all culinary operations with a focus on excellence and innovation. The Executive Chef is expected to be an active leader not only within the culinary program but across all aspects of the company, continuously seeking ways to enhance operations and elevate food quality. This requires a deep passion for the culinary arts, a profound respect for ingredients and technique, and a strong desire to educate and engage with members and guests. Reporting to the Estate Director, this role also involves constant collaboration with Events, Marketing, Membership, and other departments.

An exceptionally innovative professional, the Executive Chef brings a creative approach to cuisine design while staying at the forefront of food and wine pairing trends. With a refined understanding of flavor harmony and culinary innovation, they demonstrate a deep respect for ingredients, the kitchen, and the people behind every dish, ensuring excellence in every plate created. Their strong leadership is instrumental in implementing and maintaining a precise and unified kitchen, fostering an environment where seamless execution and top-tier quality are paramount.

Through motivation and inspiration, the Executive Chef drives their team to provide exceptional care and attention to detail in every dish served. Their visionary approach to culinary innovation attracts a diverse clientele by introducing fresh ideas to each seasonal menu and wine pairing. Ultimately, this role plays a pivotal part in shaping the winery’s ongoing success, enhancing its reputation through outstanding food and hospitality.

DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Culinary Excellence: Design and execute a world-class menu that complements the winery’s selection, highlighting seasonal, organic and locally sourced ingredients
• Guest Experience: Craft extraordinary dining moments that captivate the senses, weaving artistry and flavor into each plate. Every dish should tell a story, evoking emotions and sparking unforgettable connections between guests, cuisine, and the vineyard’s finest wines.
• Menu Development: Enchant guests with a dynamic and ever-evolving menu that not only reflects the winery’s philosophy but also tells a story through exquisite wine pairings and the finest seasonal ingredients. Each dish should be a journey, awakening the senses and leaving a lasting impression of culinary artistry. 
• Team Leadership: Recruit, train, and mentor a team of culinary professionals, fostering a culture of teamwork, professionalism, and continuous improvement.
• Budget & Inventory Management: Strategically oversee food cost structures, labor expenditures, and inventory optimization to ensure a seamless balance between profitability and uncompromising culinary excellence. Implement