Job Description

The Restaurant at JUSTIN is a MICHELIN-starred fine-dining restaurant located on the estate of JUSTIN Vineyards & Winery in Paso Robles, California. Under the leadership of Executive Chef Rachel Haggstrom, the culinary team delivers a seasonal, prix fixe menu focused on upscale California cuisine with a strong farm-to-table philosophy. Nearly all produce is sourced from the estate’s 26-acre garden and orchard, with additional ingredients coming from top-tier local purveyors. The kitchen operates with precision, creativity, and a deep respect for high-quality ingredients.

The restaurant has been recognized with a MICHELIN Star and a MICHELIN Green Star for its culinary excellence and sustainability initiatives. It also holds a Forbes Five-Star rating and a AAA Five Diamond Award. Sustainability is woven into every aspect of the operation—from its on-site edible flower fields and orchard to its recycled irrigation systems and working apiary. The culinary program emphasizes technique, seasonality, and thoughtful menu development, making it an ideal setting for aspiring chefs to hone their skills in a world-class environment.

Training Plan:

• Orientation (0,5 months): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
• Garde Manger/Appetizer Cook (5,5 months): You will oversee daily operations of the Garde Manger/Appetizer station, including breakfast prep for INN guests, inventory management, mise en place, station setup, execution, and plating—while upholding health, quality, and consistency standards at JUSTIN. They will prepare cold dishes per standard recipes, ensure visual appeal and freshness, and manage supply requisitions. Dishes include seasonal salads, pastas, and appetizers like burrata with pickled cherries and Coppa, using scratch-made, garden or locally sourced ingredients. All dishes are fully composed and plated by the station cook, with garnishes added by the chef or expediter. You will also assist with station-related events and support the Sous and Executive Chefs as needed.
• Grill Cook (5 months): You will manage daily grill station operations, including breakfast service for INN guests, inventory handling, mise en place, station setup, execution, and plating—all while maintaining health, safety, and quality standards at JUSTIN. They will learn to prepare hot dishes to spec, ensure visual appeal, manage storage, and submit supply requisitions. Grill items may include the signature burger, sautéed proteins like salmon or beef cheek, and house-made focaccia. All dishes are fully composed and plated by the station cook, with garnishes added by the chef or expediter. You will also assist with events and support the Sous and Executive Chefs as needed in this fast-paced, high-volume kitchen.
• Lead Cook (1 month): You will learn to oversee daily kitchen operations across all stations, ensuring readiness and consistency for service. Responsibilities include coordinating assignments, maintaining station standards, and supporting service through expediting and team guidance. The Lead Cook will mentor and train line cooks, assist in menu planning and execution, manage inventory, and support the Sous and Executive Chefs as needed. This role also includes preparation and execution for special events tied to the restaurant’s service program.

Job Requirements

• A hospitality or culinary degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry or fine dining restaurants
• Comfortable in a fast paced environment

Skills