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National Corporate Chef

4 months ago

New York, United States City Winery International Full time

**Position Summary**:
As the Corporate Executive Chef at City Winery, your role extends beyond culinary excellence to encompass strategic menu development, meticulous food cost management, and fostering a culture of culinary innovation and excellence across all locations. You will lead a team of talented chefs, ensuring consistency, quality, and adherence to culinary standards while driving unity and brand representation across all kitchen operations. Working closely with the General Managers to ensure all BOH teams locally are working hand in hand with FOH teams to deliver the best experience possible to our guests.

**Why us?**
- Competitive pay
- 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
- An atmosphere of learning, development & enrichment opportunities.
- Amazing discounts

50% OFF all dining/retail wine

Free Family Meal

Tickets to available shows

And more

**Your key responsibilities include**:

- Establish and keep current kitchen policies and guide the development of our BOH teams; communicate the City Winery experience from the kitchen’s perspective and clarify our company’s best practices.
- Guide chefs where needed in establishing new vendor relations and support a healthy and profitable relationship with Consolidated Concepts
- Maintain and coach on a proper City Winery kitchen organizational chart, core item recipes, recipe costing templates, menu descriptions, labor reports, inventory practices, receiving procedures, and month-end financial systems and requirements.
- Communicate across markets with local chefs on all purchases to explore national pricing and purchasing power.
- Coach local chefs on each facility’s maintenance program including porter duties and schedule of projects.
- Observe the execution of all styles of City Winery service and work with all chefs to produce the best systems to execute going forward.
- Provide consultation on opening equipment for all new kitchen development
- Develop and institute kitchen development tools for staff recognition and retention

**Menu Development and Management**:

- Collaborate with all markets and leadership to develop and implement core menu items across all markets, ensuring they are approachable, cost-effective, and aligned with our brand standards.
- Own menu design, including restaurant, bar, and venue offerings, while continuously evaluating and refining menu items to optimize profitability and guest satisfaction.
- Lead menu change management, overseeing ongoing menu development and the nightly special development program to keep offerings fresh and exciting.
- Develop private event menus, considering variety, price point, food cost, and production management to meet the diverse needs of our clientele.

**Food Cost Management and Inventory Control**:

- Implement rigorous food cost management practices, including inventory control, pricing strategies, and menu design to maximize profitability while maintaining quality and consistency.
- Establish and maintain ownership of menu/recipe management systems to ensure accuracy and efficiency in production and cost analysis.
- Conduct daily inventory management, both for props and production, to minimize waste and maximize efficiency.

**Staffing and Leadership Development**:

- Partner with general managers to hire and staff the back of the house, ensuring the recruitment of top culinary talent to support our growth and expansion.
- Provide leadership development opportunities for location, executive chefs, sous chefs, and other kitchen staff to build a strong bench strength and foster a culture of continuous improvement.
- Set standards for consistent execution of all menus, emphasizing food quality, health, safety, and food safety practices.

**Event Planning and Execution**:

- Collaborate with unit-level management to develop and execute alternative programming and event ideas, leveraging our culinary offerings to enhance guest experiences.
- Coordinate with the Regional Director of Operations and market chefs to ensure our food brand is effectively represented at off-site marketing events, catering functions, festivals, and other opportunities.
- Oversee wine-related events and tasting menus, including their development, costing, and execution, to complement our unique dining experiences.

**Driving Unity Across Locations**

In addition to providing guidance on all BOH operations, this role will complement any and all efforts to help drive unity across all kitchen operations, bridging those efforts by working with partnering directors, departments, and meeting goals of City Winery as a brand. Some areas of focus to continually address include:

- Initiate any national purchasing power discussions amongst the chefs collectively in each market.
- Review unit level product mixes on a monthly basis to main