Kitchen Supervisor

City Winery strives 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.

Basic Job Function

The BOH Supervisor is responsible for supervising and coordinating all kitchen activities, food preparation, and successful culinary execution under the direction of Kitchen management. This role plays a vital part in ensuring the highest standards are met for all food prepared in the kitchen and served at the City Winery 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 all associated regulatory guidelines.

Minimum Qualifications

·        Minimum 2 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience

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

·        Ability to successfully multi-task, 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

·        Ability to work collaboratively, professionally, and lead teams

·        Excellent interpersonal skills including verbal and written communication skills

·        Excellent time management and organization skills

·        Must have proficient computer and technological skills

·        Must have Serve Safe 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

Overview of Responsibilities

·        Oversee day to day operations of kitchen shifts under the direction of Executive and/or Sous Chef(s).  Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability

·        Assist with and perform inventory, ordering, preparation, and other administration kitchen tasks as directed

·        Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices.

·        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

·        Ensure 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.

·        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

·        Attend and participate in all scheduled meetings and training

·        Support and work alongside internal teams to plan and execute culinary elements of all special events

·        Perform and complete all projects/tasks/ objectives as per business need

City Winery strives 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.

Basic Job Function

The BOH Supervisor is responsible for supervising and coordinating all kitchen activities, food preparation, and successful culinary execution under the direction of Kitchen management. This role plays a vital part in ensuring the highest standards are met for all food prepared in the kitchen and served at the City Winery 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 all associated regulatory guidelines.

Minimum Qualifications

·        Minimum 2 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience

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

·        Ability to successfully multi-task, 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

·        Ability to work collaboratively, professionally, and lead teams

·        Excellent interpersonal skills including verbal and written communication skills

·        Excellent time management and organization skills

·        Must have proficient computer and technological skills

·        Must have Serve Safe 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

Overview of Responsibilities

·        Oversee day to day operations of kitchen shifts under the direction of Executive and/or Sous Chef(s).  Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability

·        Assist with and perform inventory, ordering, preparation, and other administration kitchen tasks as directed

·        Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices.

·        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

·        Ensure 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.

·        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

·        Attend and participate in all scheduled meetings and training

·        Support and work alongside internal teams to plan and execute culinary elements of all special events

·        Perform and complete all projects/tasks/ objectives as per business need