Sous Chef

Sherwood, OR
Part Time


Ponzi Vineyards is looking for an energetic team play to work as our Sous Chef at our Sherwood Tasting Room.

This position requires an experienced culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance, while enjoying a friendly and enjoyable work environment.  This individual is responsible for all kitchen functions including food preparation and maintenance of quality standards, plate presentation, portion control, sanitation, and cleanliness. One must excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen and high operating standards with a focus on ensuring guest satisfaction. This position will report to the Culinary Director.


  • Assist Tasting Room with costing, pricing, and acquiring appropriate amounts of product for all menu items.
  • Assist Tasting Room in designing menus that best pair with and feature Ponzi Vineyards diverse wine selection.
  • Prepare a wide variety of meats, cheese, produce, and other food products on a daily basis.
  • Stock and maintain sufficient levels of food products to ensure smooth service.
  • Maintain invoice coding, purchase orders, and other pertinent administrative tasks as needed.


  • Minimum of 1 year of progressive culinary/kitchen experience.
  • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation (preferred).

Job Requirements:

  • On call/hourly/flexible schedule: must offer evening & weekend availability.  Ideal schedule would be Tuesday to Saturday.  Hours would depend on demand.
  • Must be able to stand for 8 hours and lift up to 50 pounds.
  • Applicants must have a professional, polished appearance and attitude.
  • Applicants must have reliable transportation.

Skills and Abilities:

  • Friendly, dynamic, genuinely enthusiastic with a sense of humor.
  • Ability to work in a fast-paced environment with changing priorities with grace and enthusiasm.
  • Demonstrate sense of urgency with proper kitchen etiquette and service practices.


  • Must obtain a Food Handler’s Permit (FHC).


  • Hourly (DOE)

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