City Winery
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
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
An atmosphere of learning, development & enrichment opportunities.
Free Family Meal
Tickets to available shows
And more!
Overview of Responsibilities General
Oversee all kitchen production areas. Works hands‑on to schedule, coordinate, and supervise activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service.
Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including recipes/methods, quality measures and specs, product utilization, deadlines, planning, purchasing communication and inventory planning.
Lead by example and enforce all Company policies, procedures, guidelines, and practices.
Direct and oversee proper training of kitchen staff in storage, preparation, cooking, garnishing, and presentation of food.
Establish goals, anticipate and resolve problems concerning all facets of the kitchen.
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, inspecting supplies, equipment and work areas.
Attend and participate in all scheduled meetings and training.
Culinary Management
Oversee and monitor quality, quantity and consistency of all products, food handling, preparation, and cooking practices. Oversee proper following of policies (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 to assure consistent high quality and minimize food costs; exercise portion control and assist in establishing menu selling prices.
Manage City Winery’s relationship with local purveyors and vendors in a professional manner.
Oversee management of inventory and identify shortages or overstock and adjust accordingly.
Establish controls to minimize food and supply waste and theft.
Ensure adherence to all associated health regulations.
Attend safety meetings and participate in inspections as needed.
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.
Conduct disciplinary action as needed, including termination, in partnership with HR and per Company policies.
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.
Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures; monitor and hold accountable to implement changes.
Conduct routine meetings with staff to ensure proper training in all areas; conduct daily and weekly recaps.
Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery.
Ensure proper and timely reporting of any injuries, incidents, accidents, foodborne illnesses, etc.
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.
Attend special events as needed.
Participate and be involved in tastings of new items.
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.
Ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms (PTO, PAF, CAF, etc.).
Minimum Qualifications
Minimum 3 years’ experience in an overall kitchen leadership or similar role.
Demonstrated knowledge of current culinary/industry trends.
Ability to multitask, delegate, and manage several projects/tasks at once in a high‑pressure, fast‑paced environment.
Demonstrated decision‑making and troubleshooting skills with superior attention to detail.
Financial/business acumen and excellent analytical skills; ability to meet budgets including labor, food and applicable direct operating costs.
Ability to work collaboratively and professionally across company levels to achieve overall business goals.
Excellent interpersonal skills, verbal and written communication, and ability to lead and work as a team. Strong presentation skills.
Excellent time‑management and organization skills.
Fluently literate in English, conduct business‑related mathematics and analyze data as required.
Proficient computer and technological skills.
Must have ServSafe food handler’s certificate.
Ability to perform physical requirements of position including standing, walking, bending, pushing, pulling, lifting and carrying loads up to 50 pounds.
Able and willing to work a flexible schedule including nights, weekends and holidays.
About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award‑winning, locally produced wines. But there's more to us than that – we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world‑class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of top‑notch events & experiences.
Equal Employment Opportunity Statement We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E‑Verify Program in certain locations, as required by law.
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Why us?
Competitive pay
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
An atmosphere of learning, development & enrichment opportunities.
Free Family Meal
Tickets to available shows
And more!
Overview of Responsibilities General
Oversee all kitchen production areas. Works hands‑on to schedule, coordinate, and supervise activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service.
Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including recipes/methods, quality measures and specs, product utilization, deadlines, planning, purchasing communication and inventory planning.
Lead by example and enforce all Company policies, procedures, guidelines, and practices.
Direct and oversee proper training of kitchen staff in storage, preparation, cooking, garnishing, and presentation of food.
Establish goals, anticipate and resolve problems concerning all facets of the kitchen.
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, inspecting supplies, equipment and work areas.
Attend and participate in all scheduled meetings and training.
Culinary Management
Oversee and monitor quality, quantity and consistency of all products, food handling, preparation, and cooking practices. Oversee proper following of policies (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 to assure consistent high quality and minimize food costs; exercise portion control and assist in establishing menu selling prices.
Manage City Winery’s relationship with local purveyors and vendors in a professional manner.
Oversee management of inventory and identify shortages or overstock and adjust accordingly.
Establish controls to minimize food and supply waste and theft.
Ensure adherence to all associated health regulations.
Attend safety meetings and participate in inspections as needed.
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.
Conduct disciplinary action as needed, including termination, in partnership with HR and per Company policies.
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.
Train and educate kitchen management on new and seasonal products/dishes, or changes in procedures; monitor and hold accountable to implement changes.
Conduct routine meetings with staff to ensure proper training in all areas; conduct daily and weekly recaps.
Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery.
Ensure proper and timely reporting of any injuries, incidents, accidents, foodborne illnesses, etc.
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.
Attend special events as needed.
Participate and be involved in tastings of new items.
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.
Ensure proper completion of administrative duties by Shift Supervisors including logging, labeling, associate related forms (PTO, PAF, CAF, etc.).
Minimum Qualifications
Minimum 3 years’ experience in an overall kitchen leadership or similar role.
Demonstrated knowledge of current culinary/industry trends.
Ability to multitask, delegate, and manage several projects/tasks at once in a high‑pressure, fast‑paced environment.
Demonstrated decision‑making and troubleshooting skills with superior attention to detail.
Financial/business acumen and excellent analytical skills; ability to meet budgets including labor, food and applicable direct operating costs.
Ability to work collaboratively and professionally across company levels to achieve overall business goals.
Excellent interpersonal skills, verbal and written communication, and ability to lead and work as a team. Strong presentation skills.
Excellent time‑management and organization skills.
Fluently literate in English, conduct business‑related mathematics and analyze data as required.
Proficient computer and technological skills.
Must have ServSafe food handler’s certificate.
Ability to perform physical requirements of position including standing, walking, bending, pushing, pulling, lifting and carrying loads up to 50 pounds.
Able and willing to work a flexible schedule including nights, weekends and holidays.
About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award‑winning, locally produced wines. But there's more to us than that – we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world‑class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of top‑notch events & experiences.
Equal Employment Opportunity Statement We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E‑Verify Program in certain locations, as required by law.
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