Position Summary
The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily operation to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at our 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 with 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.
Why us?- Competitive pay
- Medical, Dental, Vision Insurance
- nDORFins program designed to promote a healthy and active lifestyle!
- 401K (and yes we match!)
- Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance
- Amazing discounts, 50% OFF all dining/retail wine
- Free Family Meal
- Tickets to available shows
And more!
Overview of Responsibilities
General
- 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
- Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
- Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
- Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
- Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
- Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, in compliance with established standards. 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.
- Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals
- Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership
Culinary Management
- Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices. Oversee proper and accurate use of "Orange Books" (logging of time and temperature, product par levels, calibration, sanitation, shelf life, recipe adherence, etc.)
- Ensure that all products and ingredients being used and produced are consistent with City Winery standards of quality
- Develop standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
- Manages City Winery's relationship with local purveyors & vendors in a professional manner
- Develop strategic culinary/kitchen calendar in partnership with Company leadership, to be reviewed on an ongoing basis
- Keep up to date with culinary and market trends, test and update new product/ dish ideas and concepts
- Oversee management of inventory and identify shortages and/or overstock and adjust accordingly
- Establish controls to minimize food and supply waste and theft.
- Ensure adherence to all associated health regulations
Leadership & Staff Development
- Foster a positive Company Culture, build morale and create an on-going positive work environment while maintaining a professional workforce
- Interview, select, train, supervise, counsel and discipline all Associates in the department.
- Responsible for conducting disciplinary action as needed, including termination, when necessary in partnership with HR and in accordance with Company policies and standards
- Active involvement and oversight of associate performance evaluation process and provide ongoing feedback to kitchen management
- Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis
- Develop and implement training for kitchen Associates; including but not limited to SOP's, sanitation & food handling, accident prevention principles, menu standards, presentation, cooking techniques, catering cooking and displays, etc.
- Oversee, train and maintain daily reporting of time and temperature logs, proper storage, accurate labeling, dating, and rotating of all food product
- Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures for current products/dishes; monitor and hold accountable to train kitchen staff and implement changes
- Conduct routine meetings with staff to ensure proper training in all areas. Conduct Daily and Weekly recaps with necessary
- Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery
- Ensure a safe working environment and attitude on the part of all Associates in areas of responsibility
- Ensure proper and timely reporting of any and all injuries, incidents, accidents, foodborne illnesses, etc.
Financial Management + Analysis
- Maintain, monitor, and strive to exceed goals for food cost, labor cost, payroll, and all kitchen related expenditures in conjunction with business forecasts and budgets
- Ensure food cost meets budgetary goals by establishing purchasing specifications, product storage and usage requirements, and waste control procedures
- Ensure invoices are handled and disseminated properly through necessary channels
- Review all product/item costs, analyze trends and movement, and make changes accordingly
- Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses
Events/ Marketing
- Oversee creation of menus, production, and ordering for special events
- Work alongside marketing team to plan and execute culinary elements of all specialty events
- Participate and is involved in tastings of new items
- Manage chefs to develop seasonal specials and offerings, reviews, tastes, and approves all product
- Partner with marketing team as needed to develop and implement programs to market new items and products
Administration
- Monitor, maintain, and approve production and associate scheduling of all shifts
- Monitor and ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms including PTO requests, PAFs, CAFs, and other related admin tasks.
Minimum Qualifications
- Minimum 5 years' experience in an 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 all other related regulations
- Ability to successfully multitask, 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
- Financial/business acumen and excellent analytical skills. Ability to meet budgets including labor, food and applicable direct operating costs
- Excellent interpersonal skills including verbal and written communication skills, and the ability to lead and work as a team. Strong presentation skills both written and oral
- Must have proficient computer and technological skills
- Must have Serv safe food handler's certificate
- 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
- Able and willing to work a flexible schedule including nights, weekends and holidays
