Chef concerned about alcohol in his own cooking

I work as a chef. I have a drinking problem that I am trying to manage and I am going to AA meetings and this helps me somewhat, although I have had some slips back to drinking.
I work in a very intense and competitive kitchen and there is a waiting list a mile long to get in here. It can make a career to work here for a year or two. The problem is, as a chef here I am always cooking with wine and spirits and to do my job well I must taste what I cook. And every time I do I feel an almost irresistible urge to grab that bottle and start pounding.

I know that HR rules and stuff would probably make the head chef make some allowance for my problem, but the truth is if I say I can’t or won’t taste what I am cooking, no matter what the reason, I am done here and largely done in the business as a top tier chef.

I have worked too long and too hard to turn back now when the pay off looks to be near, but It’s also like I am walking on the edge of a cliff every night at work and I don’t know when I am going to fall off.

At AA they tell me I need to quit, but honestly, none of the people in my AA group have much in the way of careers, so I am not sure if taking job advice from this group of well meaning people is my best course of action.

What can I do to manage my professional requirements while minimizing the cravings that they induce in me?