Executive Chef

A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city.

Position Summary
The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily operation to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at our property. This role is accountable for adhering to City Winery’s food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance with all associated regulatory guidelines. This individual will be a creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect.

Why us?

• Competitive pay

• We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals.

• Medical, Dental, Vision Insurance 

• nDORFins program designed to promote a healthy and active lifestyle

• 401K (and yes we match)

• Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance 

• Amazing discounts, 50% OFF all dining/retail wine 

• Free Family Meal

• Tickets to available shows

And more

Overview of Responsibilities

General

• Oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability 

• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service

• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level

• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning 

• Lead by example and enforce all Company policies, procedures, guidelines, and practices 

• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.

• Establish goals, anticipate and resolve problems concerning all facets of the kitchen

• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives

• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen

• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operating safely and properly i.e. refrigerators, ovens, freezers, stoves, etc. 

• Report to work at scheduled time, neatly groomed and in the correct uniform

• Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals

• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership  

Culinary Management

• Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices. Oversee proper and accurate use of “Orange Books” (logging of time and temperature, product par levels, calibration, sanitation, shelf life, recipe adherence, etc.)

• Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality 

• Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.

• Determine how food should be presented and oversee creation of decorative food displays.

• Manages City Winery’s relationship with local purveyors & vendors in a professional manner

• Develop strategic culinary/kitchen calendar in partnership with Company leadership, to be reviewed on an ongoing basis 

• Keep up to date with culinary and market trends, test and update new product/ dish ideas and concepts

• Oversee management of inventory and identify shortages and/or overstock and adjust accordingly 

• Establish controls to minimize food and supply waste and theft. 

• Ensure adherence to all associated health regulations 

• Attend safety meetings and participate in inspections as needed 

Leadership & Staff Development

• Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional workforce

• Interview, select, train, supervise, counsel and discipline all BOH

• Responsible for conducting disciplinary action as needed, including termination, when necessary in partnership with HR and in accordance with Company policies and standards 

• Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis

• Oversee, train and maintain daily reporting of time and temperature logs, proper storage, accurate labeling, dating, and rotating of all food product 

• Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures for current products/dishes; monitor and hold accountable to train kitchen staff and implement changes

• Conduct routine meetings with staff to ensure proper training in all areas. Conduct Daily and Weekly recaps with necessary

• Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery

• Ensure proper and timely reporting of any and all injuries, incidents, accidents, foodborne illnesses, etc.

Financial Management + Analysis

• Maintain, monitor, and strive to exceed goals for food cost, labor cost, payroll, and all kitchen related expenditures in conjunction with business forecasts and budgets

• Ensure food cost meets budgetary goals by establishing purchasing specifications, product storage and usage requirements, and waste control procedures

• Ensure invoices are handled and disseminated properly through necessary channels

• Review all product/item costs, analyze trends and movement, and make changes accordingly 

• Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses 

Events/ Marketing 

• Oversee creation of menus, production, and ordering for special events

• Work alongside marketing team to plan and execute culinary elements of all specialty events

• Attend special events as needed 

• Participate and is involved in tastings of new items

• Manage chefs to develop seasonal specials and offerings, reviews, tastes, and approves all product

• Partner with marketing team as needed to develop and implement programs to market new items and products 

Minimum Qualifications

• Minimum 5 years’ experience in an overall kitchen leadership or similar role

• AOS Culinary School Graduate and/or related training is a plus

• Functional working knowledge of all Health Department, OSHA, and all other related regulations 

• Demonstrated knowledge of current culinary/ industry trends 

• Ability to successfully multitask, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment 

• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail

• Financial/business acumen and excellent analytical skills. Ability to meet budgets including labor, food and applicable direct operating costs

• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals

• Excellent interpersonal skills including verbal and written communication skills, and the ability to lead and work as a team. Strong presentation skills both written and oral

• Excellent time management and organization skills 

• Must have proficient computer and technological skills 

• Must have Servsafe food handler’s certificate

• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds 

• Able and willing to work a flexible schedule including nights, weekends and holidays

About Us

Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that  we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. 

We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law.