Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,100.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive pay
Medical insurance
Dental Insurance
Vision Insurance
401k Match
flexible savings accounts
Paid Time Off
Employee Discounts
Free family meal
Event tickets
Job Description
City Winery is a distinctive and innovative national entertainment and hospitality company that has been captivating audiences since 2008. Founded by music industry trailblazer Michael Dorf, City Winery skillfully merges live music, fine dining, and wine making to forge an unparalleled cultural experience. This exceptional facility combines a fully functioning urban winery with intimate concert venues, artfully designed spaces for food and wine classes, private events, and exquisite culinary offerings. Situated in the heart of a bustling city, City Winery artfully recreates the essence and ambiance of wine country, offering a sophisticated destination for food lovers and cultural patrons alike.... Show More
Job Requirements
- Minimum 3 years experience in kitchen leadership in high volume environment
- AOS Culinary School graduate or related training is a plus
- Functional working knowledge of Health Department, OSHA, and related regulations
- Ability to multitask, delegate, and manage multiple projects in a fast paced environment
- Demonstrated decision making and troubleshooting skills with attention to detail
- Ability to meet budgets including labor and food costs
- Ability to effectively train and develop staff
- Ability to collaborate and work professionally across company levels
- Excellent verbal and written communication skills
- Excellent time management and organization skills
- Fluent in English reading, writing, and communication
- Proficient computer and technological skills
- Serve Safe food handler's certificate
- Ability to travel for meetings and corporate events
- Physical ability to perform job duties including standing, bending, lifting up to 50 lbs
- Flexible to work nights, weekends, and holidays
Job Qualifications
- Minimum 3 years experience in kitchen leadership in high volume environment
- AOS Culinary School graduate or related training preferred
- Working knowledge of Health Department, OSHA, and other regulations
- Strong multitasking, delegation, and management skills
- Demonstrated decision making and problem solving abilities
- Ability to meet labor, food, and operating budgets
- Skilled at training, developing, and motivating staff
- Excellent interpersonal and communication skills
- Proficient time management and organizational abilities
- Fluent English literacy, including reading, writing, and business mathematics
- Proficient computer and technology skills
- Serve Safe food handler's certificate
- Ability to travel to various locations for meetings and events
- Capable of performing physical duties including standing for long periods and handling loads up to 50 lbs
- Willingness to work flexible hours including nights, weekends, and holidays
Job Duties
- Oversee all kitchen production areas alongside executive chef
- Schedule, coordinate, and supervise activities of multiple kitchen shifts
- Manage kitchen staff, delegate responsibilities, and set deadlines
- Teach and enforce City Winery culinary philosophy and quality standards
- Continually monitor production procedures for quality and efficiency
- Supervise adherence to standard operating procedures including recipes, product utilization, and inventory planning
- Lead by example enforcing all company policies and safety guidelines
- Direct kitchen staff training in food storage, preparation, cooking, garnishing, and presentation
- Establish goals and resolve kitchen-related problems
- Develop and implement culinary projects and initiatives
- Ensure kitchen sanitation, cleanliness, and safety standards are met
- Report to work on schedule and maintain proper grooming and uniform
- Participate in meetings and training
- Collaborate with internal teams for event culinary planning
- Lead recruitment, training, supervision, and evaluation of kitchen employees
- Recommend disciplinary actions in partnership with HR
- Operate kitchen within food cost, labor cost, payroll, and budget goals
- Approve production and associate scheduling
- Monitor completion of administrative duties by shift supervisors
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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