Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $120,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive pay
Medical insurance
Dental Insurance
Vision Insurance
Wellness Program
401K Matching
flexible savings accounts
Employee Discounts
Free family meal
Event tickets
Job Description
City Winery is a pioneering entertainment and hospitality company that seamlessly blends the art of winemaking with live music and gourmet cuisine. Since its inception in 2008, City Winery has grown into a nationally recognized brand that offers an extraordinary experience by combining a fully functioning urban winery with intimate concert venues, food and wine classes, private event spaces, and fine dining establishments. Situated in bustling metropolitan areas, City Winery brings the elegance and charm of the wine country directly into the heart of the city, attracting a sophisticated clientele who deeply appreciate wine, music, and culinary excellence. The company... Show More
Job Requirements
- Minimum 5 years experience in 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 related regulations
- Ability to multitask, delegate, and manage several projects/tasks at once in 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
- Excellent interpersonal skills including verbal and written communication skills, and ability to lead and work as a team
- Strong presentation skills both written and oral
- Must have proficient computer and technological skills
- Must have ServSafe food handler's certificate
- Ability to perform physical requirements including standing and walking around for extended periods, 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
Job Qualifications
- Minimum 5 years experience in overall kitchen leadership or similar role
- Associate of Occupational Studies (AOS) Culinary School Graduate or related training is a plus
- Functional working knowledge of Health Department and OSHA regulations
- Ability to multitask and manage multiple projects in fast-paced environment
- Demonstrated decision making and troubleshooting skills with attention to detail
- Financial and business acumen with excellent analytical skills
- Excellent interpersonal, verbal, and written communication skills
- Strong presentation skills
- Proficient computer and technological skills
- ServSafe food handler's certificate
- Ability to perform physical requirements including standing, walking, bending, lifting up to 50 pounds
- Willingness to work flexible schedule including nights, weekends, and holidays
Job Duties
- Oversee all kitchen production areas of the kitchen
- Work hands-on to schedule, coordinate, and supervise all activities of multiple shifts
- Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
- Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
- Supervise kitchen management to ensure all standard operating procedures are followed including recipe adherence, quality measures, product utilization, purchasing communication, and inventory planning
- Direct and oversee proper training of kitchen staff in food storage, preparation, cooking, garnishing, and presentation
- Execute, follow up, and ensure sustained future for all culinary related projects, tasks, and initiatives
- Develop production methodologies to increase efficiency, productivity, quality, and consistency in the kitchen
- Ensure high standards of sanitation, cleanliness, and safety complying with established regulations
- Inspect kitchen equipment to ensure proper operation and maintenance
- Partner with internal company divisions to achieve overall company goals
- Perform and complete all projects and tasks requested by upper management
- Oversee and monitor quality, quantity, and consistency of all products and cooking practices
- Oversee proper use of compliance logs including food safety and temperature monitoring
- Develop standard recipes and techniques to assure consistent quality and control food costs
- Manage relationships with local purveyors and vendors
- Develop strategic culinary/kitchen calendar with company leadership
- Keep up to date with culinary and market trends
- Oversee inventory management and adjust for shortages or overstock
- Establish controls to minimize waste and theft
- Ensure adherence to all health regulations
- Foster a positive company culture and create a professional workforce environment
- Interview, select, train, supervise, counsel, and discipline all kitchen associates
- Conduct disciplinary actions and performance evaluations
- Train and motivate supervisors and culinary staff
- Implement training on SOPs, sanitation, food handling, safety, cooking, and presentation techniques
- Maintain daily reporting of food safety logs
- Educate staff on new and seasonal products and procedures
- Conduct routine meetings and daily/weekly recaps
- Demonstrate and train safe operating procedures for equipment and machinery
- Ensure timely reporting of injuries and incidents
- Maintain and exceed financial goals including food cost, labor cost, and payroll
- Establish purchasing specifications and waste control to meet budget
- Review product costs and analyze trends for adjustments
- Supervise kitchen supervisors on budgetary compliance
- Oversee menu creation, production, and ordering for special events
- Collaborate with marketing on culinary elements of events
- Participate in tastings and approve new products
- Monitor and approve production scheduling and administrative duties for kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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