District Winery-Executive Chef Position SummaryAn Executive Chef at First Batch will be responsible for the hiring, training and development of the chef management team. They will supervise and actively participate in all the food production areas of the venue including the tasting room, winery, off site catering, with a particular emphasis on event spaces. All tasks will be performed to the defined standards of FBH in order to maintain high standards of quality in terms of food produced and management / direction provided to our teams.
Core ResponsibilitiesClient Journey & Guest Experience- Communicate effectively with FOH teams to ensure all staff has the knowledge necessary to execute menus and ensure guest satisfaction
- Ability to interact with guests in dining room, at events, building menus with brides and grooms, etc
Operational Excellence- Identify opportunities within the culinary department to make the department and venue better
- Approves requisitions for supplies and food items for production on workstation
- Monitor receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
- Builds templates for daily orders for produce, meats, seafoods, dry goods, and supporting goods
- Order appropriately for restaurant kitchen operations to minimize waste and ensure product quality and availability
- Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
- Oversees completion of all menu specifications, recipes, production forecasts, and ensures they are being followed
- Oversees the winery culinary spaces in totality to ensure cleanliness and organization exceeding guidelines dictated by local government regulations
Leadership & Collaboration- Trains Chef teams and FOH into inspiration and motivation behind menus and food philosophy
- Responsible for evaluating and directing staff performance to provide guidance and discipline as necessary
- Manages stewarding/porters at their disposal to ensure proper support of culinary operations
- Participate in daily pre-service meetings to communicate kitchen workings and inspire staff
- Willingness to participate in at least two community outreach or charity events a year
- Work with Executive Sous Chef and Chef de Cuisine to develop and execute seasonal menus
Financial Performance- Proficient in forecasting sales and labor in order to make adjustments in real time
- Maintain reasonable labor and food costs for the restaurant based on Corporate Culinary Directors instruction
- Responsible for monitoring and responding to comp set as defined by Corporate Culinary Director
- Understands and analyze food and labor cost, top line sales, operating costs in order to manage PN&L effectively
- Thorough knowledge of hot and cold food preparation and presentation
Qualifications- Ability to monitor and respond to social media and PR. ie open table, Yelp, trip advisor
- Ability to travel to other wineries, do off site dinners, promote wineries at offsite locations
- Ability to expedite a la carte services up to 350 covers
- Sufficient manual dexterity in order to use all kitchen small wares i.e. knives, spoons, spatulas, tongs, slicers, etc.
- Extensive skill in usage of all kitchen equipment including slicers, mixers, grinders, food processors, etc.
Essential Duties - Ability to communicate in multiple languages preferred but not required
- Must be proficient in Microsoft Office and Google Workspace suites including Excel, Word, Sheets, Docs, Drive
- Knowledge of accepted sanitation standards and Health codes required
- Regularly required to reach, carry, push, pull and lift up to 50 pounds.
- Must be able to walk/and or stand for 8-10 hours per day
- Must be able to climb stairs in the venue
Role Requirements- At least 10 years of related progressive supervisory / management experience; three must be at the Executive Chef level or a culinary graduate with at least 8 years of progressive BOH restaurant experience three of which at an executive Chef level
- 3-5 years of banquet or events experience
- Ability to communicate in multiple languages preferred but not required
- Must be proficient in Microsoft Office and Google Workspace suites including Excel, Word, Sheets, Docs, Drive
- Knowledge of accepted sanitation standards and Health codes required
Compensation & Benefits- $115,000K - $120,000K annually
- Medical, Vision, Dental Insurance
- Paid Time Off
- Paid Sick Time
- Commuter Benefits
- Family Leave
