Sous Chef

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,100.00 - $65,000.00

Benefits

competitive pay

Medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Flexible savings accounts including HSA and dependent care

Basic Life and AD&D insurance

Employee discounts on dining and retail wine

Free family meal tickets

opportunities for career growth

Job Description

City Winery is a pioneering establishment uniquely blending the art of winemaking with an immersive cultural and culinary experience. Since its inception in 2008, it has become a standout national brand renowned for its live entertainment and award-winning wines produced sustainably in-house. Founded by Michael Dorf, a visionary and veteran of the music industry, City Winery combines a fully operational winery with intimate concert venues, gourmet dining, food and wine classes, and versatile event spaces. This innovative fusion crafts a sophisticated environment tailored to food lovers and cultural enthusiasts who seek a wine country ambiance within urban settings.

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Job Requirements

Minimum 3 years experience in kitchen leadership role in high volume environment
Culinary school graduate or related training is a plus
Functional knowledge of Health Department, OSHA, and related regulations
Ability to multitask and manage projects in a fast-paced environment
Demonstrated decision making and troubleshooting skills
Ability to meet budgets including labor and food costs
Ability to train, develop staff and build team morale
Ability to work collaboratively across company levels
Strong verbal and written communication skills
Excellent time management and organizational skills
Fluency in English with business math and data analysis skills
Proficient computer skills
Serve Safe food handler’s certificate required
Ability to commute and travel for meetings and events
Ability to perform physical demands of the job including lifting up to 50 lbs
Willingness to work flexible hours including nights, weekends, holidays

Job Qualifications

Minimum 3 years experience in kitchen leadership in a high volume environment
Culinary school graduate or equivalent training preferred
Working knowledge of Health Department, OSHA, and related regulations
Proven multitasking, decision-making, and problem-solving abilities
Strong leadership skills with experience training and developing staff
Excellent interpersonal, verbal, and written communication skills
Proficient computer and technological skills
Serve Safe food handler's certificate
Ability to work flexible schedules including nights, weekends, and holidays
Capability to perform physical tasks including lifting up to 50 lbs

Job Duties

Oversee kitchen production areas and manage multiple shifts
Schedule, coordinate, and supervise kitchen staff activities
Maintain high standards of food quality, freshness, and presentation
Enforce adherence to recipes, methods, and quality specifications
Direct training of kitchen staff on proper food handling and presentation
Develop and implement production methodologies to enhance efficiency
Monitor compliance with health and safety regulations
Manage budgeting and financial aspects including food and labor costs
Participate in hiring, training, and disciplinary actions of culinary staff
Collaborate with internal teams to support special events and culinary projects
Conduct kitchen meetings and maintain positive work culture
Ensure proper completion of administrative tasks related to scheduling and documentation

Job Location

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