Executive Chef

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.

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 all associated regulatory guidelines. This individual will be 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.

This role leads the kitchen in all areas including but not limited to providing direction to the day-to-day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals.

The Executive Chef is responsible for creating a unified vision and leading development and training of the culinary architecture to ensure all culinary functions align and support the company’s vision, quality, and direction. This individual must create and nurture business relationships, lead and train in a hands-on fashion, exemplify leadership in internal and external guest hospitality, and create a positive atmosphere for all internal and external relations.

Minimum Qualifications

·        Minimum 7 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 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

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

·        Ability to effectively train, develop staff and build team morale

·        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 demonstrated ability be a creative thinker

·        Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.

·        Must have proficient computer and technological skills

·        Must have Serve Safe food handler’s certificate

Tasks/Responsibilities

• Oversee all areas of culinary operations. 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
• Attend and participate in all scheduled meetings and training
• 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 

Additional Requirements

·        Ability to commute and travel to all locations to participate in meetings, training, and any corporate/sponsor events as necessary

·        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

This is a full-time benefits-eligible position. We offer health insurance with Company contribution towards premium, generous paid time off policy, commuter benefits, 401K Retirement Plan, Volunteer Opportunities, Flexible Spending Accounts including pre-tax commuter benefits and parking, & more depending on position and other Company eligibility requirements.

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.

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 all associated regulatory guidelines. This individual will be 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.

This role leads the kitchen in all areas including but not limited to providing direction to the day-to-day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals.

The Executive Chef is responsible for creating a unified vision and leading development and training of the culinary architecture to ensure all culinary functions align and support the company’s vision, quality, and direction. This individual must create and nurture business relationships, lead and train in a hands-on fashion, exemplify leadership in internal and external guest hospitality, and create a positive atmosphere for all internal and external relations.

Minimum Qualifications

·        Minimum 7 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 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

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

·        Ability to effectively train, develop staff and build team morale

·        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 demonstrated ability be a creative thinker

·        Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.

·        Must have proficient computer and technological skills

·        Must have Serve Safe food handler’s certificate

Tasks/Responsibilities

• Oversee all areas of culinary operations. 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
• Attend and participate in all scheduled meetings and training
• 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 

Additional Requirements

·        Ability to commute and travel to all locations to participate in meetings, training, and any corporate/sponsor events as necessary

·        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

This is a full-time benefits-eligible position. We offer health insurance with Company contribution towards premium, generous paid time off policy, commuter benefits, 401K Retirement Plan, Volunteer Opportunities, Flexible Spending Accounts including pre-tax commuter benefits and parking, & more depending on position and other Company eligibility requirements.