Up-valley estates and Main Street
Staffing in St. Helena.
Historic estate wineries along Highway 29 and the Silverado Trail, a Main Street of destination restaurants and shops, and one of the busiest harvest calendars in the valley.
St. Helena is the heart of up-valley wine country. Estate wineries on both sides of the valley floor, Main Street’s restaurants and inns, and the Culinary Institute of America at Greystone give the town a hospitality standard that visitors notice and owners have to staff.
Harvest is the big one. St. Helena wineries book crush pad crews, cellar hands and lab techs from June for August starts, and tasting rooms add weekend hosts for release season. We schedule up-valley crews as dedicated teams so travel time never lands on you.
Getting there About 18 miles north of the city of Napa, roughly 30 minutes on Highway 29.
Most requested in St. Helena
What St. Helena properties call us for.
Tasting room & hospitality
Weekend hosts and wine educators for estate tasting rooms and release weekends.
Harvest & cellar
Crush pad crews, cellar hands and night sorters, August through November.
Culinary & restaurant
Line cooks, servers and sommeliers for Main Street and winery dining.
Events & weddings
Banquet teams for estate weddings and auction dinners.
How it works
From first call to first shift, anywhere in St. Helena.
- I.
Book a call
Fifteen minutes on roles, dates, pay range and what good looks like at your property.
- II.
We shortlist
Screened, reference-checked candidates within 48 hours. Faster for harvest crews and event teams in peak season.
- III.
You meet, you choose
Interviews at your site or a paid trial shift. You decide who stays.
- IV.
We handle the rest
Onboarding, W-2 payroll, workers’ comp and compliance for temporary staff. A 90-day replacement guarantee on direct hires.
When should St. Helena wineries book harvest crews?
June or July for August starts. St. Helena is one of the first areas to fill, so early bookings get first pick of returning crews.
Do you staff Main Street restaurants?
Yes. Line cooks, servers, bartenders and sommeliers, vetted on a paid trial shift and briefed on your service standards.