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 Matching
flexible spending accounts
Life insurance
Employee Discounts
Free family meal
Tickets to shows
Job Description
City Winery is a premier entertainment and hospitality company that uniquely blends a fully functioning winery with intimate concerts, food and wine classes, private events, and fine dining. Established in 2008 by music industry veteran and visionary Michael Dorf, City Winery has successfully carved out a niche providing a sophisticated and vibrant urban wine country experience. The company is renowned for its commitment to excellence, offering award-winning locally produced wines and world-class live performances, creating a community space filled with creativity and culture. City Winery’s philosophy of hospitality goes beyond traditional norms, fostering an environment where guests experience culinary artistry... 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 knowledge of health department, OSHA, and related regulations
- Ability to multitask, delegate, and manage projects in fast-paced environment
- Demonstrated decision making and troubleshooting skills
- Ability to meet budgets including labor, food and operational costs
- Ability to train, develop staff and build team morale
- Ability to work collaboratively and professionally across company levels
- Excellent interpersonal and communication skills
- Excellent time management and organization skills
- Fluent in English including reading, writing, and communication
- Proficient computer and technological skills
- Serve Safe food handler's certificate
- Ability to commute and travel for meetings, training, and events
- Ability to perform physical requirements including standing, walking, bending, pushing, pulling, lifting up to 50 lbs
- Willingness to work flexible schedule including nights, weekends, and holidays.
Job Qualifications
- Minimum 3 years experience in kitchen leadership in a high volume environment
- AOS Culinary School Graduate or related training is a plus
- Functional knowledge of Health Department, OSHA, and related regulations
- Demonstrated decision-making and trouble-shooting skills
- Ability to train, develop staff and build team morale
- Excellent interpersonal and communication skills
- Excellent time management and organizational skills
- Fluent in English with proficiency in business mathematics and data analysis
- Proficient computer and technological skills
- Hold Serve Safe food handler's certificate
- Ability to work collaboratively across company levels
- Ability to meet budgetary goals for food, labor, and operational costs
- Able to work flexible schedule including nights, weekends, and holidays.
Job Duties
- Oversee all kitchen production areas alongside the executive chef
- Schedule, coordinate, and supervise activities of multiple shifts
- Manage all kitchen staff, delegate responsibilities, and set deadlines
- Teach and adhere to City Winery philosophy, culture, and food quality standards
- Monitor production procedures to ensure quality, consistency, efficiency, and professionalism
- Supervise kitchen management to ensure standard operating procedures are followed
- Enforce company policies, procedures, and safety guidelines
- Direct and oversee training of kitchen staff in food preparation and presentation
- Establish goals and resolve problems regarding kitchen operations
- Execute culinary projects and initiatives
- Develop production methodologies to increase efficiency and consistency
- Maintain high sanitation, cleanliness, and safety standards
- Inspect equipment and work areas for safety and cleanliness
- Attend meetings and participate in training sessions
- Collaborate with internal company divisions to achieve goals
- Plan and execute culinary elements of specialty events
- Oversee quality, quantity, and consistency of food handling and preparation
- Develop recipes, portion control techniques, and assist in menu pricing
- Ensure food presentation standards and compliance with health regulations
- Build positive company culture and maintain professional workforce
- Participate in hiring, training, supervision, and coaching of kitchen staff
- Recommend disciplinary actions in coordination with HR
- Conduct employee performance evaluations and provide feedback
- Train and motivate culinary staff to meet standards consistently
- Conduct staff meetings and train on safe operation of equipment
- Manage food cost, labor cost, payroll, and kitchen expenses
- Approve production and associate scheduling
- Monitor and ensure completion of administrative duties including forms and logs
- Handle kitchen invoices and related financial documentation.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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