Company description

American Wine Project is a boutique winery on the frontier of the global wine industry. We are located in Mineral Point, Wisconsin, in the heart of the Driftless region. Our wines are exclusively made with cold-climate varieties that grow in the Upper Midwest, and we value low-intervention winemaking and grapegrowing practices.

The wines we craft are testaments to our unique growing region, and to the opportunities our varietals offer to the global industry. By working sustainably in a frontier region, we are pioneering new techniques, styles, and approaches to wine in the face of climate change.

In addition to wine production, the winery also houses our tasting room and gardens. The property has an acre of perennial gardens, with the opportunity to install plots for cut flowers and kitchen vegetables and herbs, aromatic botanicals and fruit trees. 

We are in the process of building out our kitchen and adding a curated wine bar menu (lunch and evening options), a retail cheese counter, and event catering.

Winemaker and founder Erin Rasmussen began her career in Napa Valley and the Russian River Valley, and she completed her graduate studies in New Zealand. She chose to return to her home state to work with the cold-climate hybrid grapes that were developed for this challenging region. Since launching in 2018, American Wine Project has been featured in Punch, Wine Business Monthly, Full Pour and Wine Zine.

Chef Matt Poole began his career in Grand Rapids, Michigan at Marie Catrib's before relocating to the Bay Area. He worked at Desco and Chez Panisse before returning to the Midwest in 2019 to lead the Hotel Washington's management and restaurant team on Washington Island, Wisconsin. Matt's focus remains securely on highlighting hyper-local ingredients from forward-thinking farms and producers in our iconic Driftless region.

We are proud of our commitment to creating a supportive, flexible environment for our team, and our ability to offer educational cross-training and development in the food and wine space.

Job description

We are seeking hospitality team members to support our winery tasting room and kitchen.

While we are in need of hospitality and culinary focused staff, this position offers the unique opportunity to be involved with a team that is entrepreneurial and committed to being open about the opportunities and challenges a small business faces. There is room to learn and grow, specifically with regards to:

• Wine education
• Wine production
• Grapegrowing and viticulture
• Menu development
• Farming (vegetable/ingredient and flower)
• Community outreach and involvement
• Collaborative relationships with regional and national partners

Daily tasks include, but are not limited to:

• Greeting guests and leading tastings
• Running a point-of-sale and cash register
• Food handling and service
• Wine and food education
• Daily inventory counts
• Glass washing and polishing
• Light janitorial and gardening tasks
• Retail merchandising
• Supporting the winery at on- and off-site events

Phyiscal requirements:

• Walking on uneven terrain
• Lifting and carrying up to 50 pounds on a regular and repetitive basis
• Working indoors and outdoors
• Handling food and wine

Qualifications:

• GED or diploma
• Computer literacy
• Mathematical and counting proficiency

This position is tipped. There is an opportunity for full-time employment for the right candidate.

Compensation

this position is: hourly, varies DOE, $15.00 - $18.00

Application instructions

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Deadline

no deadline