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 Kitchen Manager is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure 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. 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. 

Minimum Qualifications

• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• AOS Culinary School Graduate and/or related training is a plus
• Functional working knowledge of all Health Department, OSHA, and all other related regulations.  Must have Serve Safe Food Handler’s Certificate.
• 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 meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must have proficient computer and technological skills.  Must be able to conduct business related mathematics and analyze data as required.
• Ability to commute and travel to various 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
• Ability to work a flexible schedule including days, nights, weekends and holidays

Overview of Responsibilities

• Alongside the executive chef, 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.  Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs, assist in establishing menu selling prices.
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed
• Continually monitor production procedures to increase efficiency, ensure quality, consistency, efficiency, productivity, and professionalism are at highest level.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. 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.
• Participate in the development and implementation of kitchen training.  Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis
• Other tasks, projects, assignments as per business need

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.

 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 E-Verify Program in certain locations, as required by law.

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 Kitchen Manager is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure 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. 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. 

Minimum Qualifications

• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• AOS Culinary School Graduate and/or related training is a plus
• Functional working knowledge of all Health Department, OSHA, and all other related regulations.  Must have Serve Safe Food Handler’s Certificate.
• 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 meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must have proficient computer and technological skills.  Must be able to conduct business related mathematics and analyze data as required.
• Ability to commute and travel to various 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
• Ability to work a flexible schedule including days, nights, weekends and holidays

Overview of Responsibilities

• Alongside the executive chef, 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.  Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs, assist in establishing menu selling prices.
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed
• Continually monitor production procedures to increase efficiency, ensure quality, consistency, efficiency, productivity, and professionalism are at highest level.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. 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.
• Participate in the development and implementation of kitchen training.  Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis
• Other tasks, projects, assignments as per business need

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.

 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 E-Verify Program in certain locations, as required by law.