City Vineyard at Pier 26
A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery delivers a high-end combined culinary and cultural experience to customers who are passionate about sharing wine, music, and culinary arts. We are a unique facility combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations and fine dining. We have created a compelling mix for our sophisticated clientele of foodies and active cultural patrons, bringing the wine country experience to the middle of a large city.
Why us
Competitive pay
We are a rapidly expanding national entertainment and hospitality company offering tremendous opportunities for driven and ambitious individuals.
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)
Amazing discounts: 50% OFF all dining / retail wine
Free Family Meal
Tickets to available shows and more
Overview of Responsibilities
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 the 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 (e.g., refrigerators, ovens, freezers, stoves)
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 SOPs, 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 as needed
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, review tastes and approve 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 ServSafe 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
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. City Winery offers a range of topnotch events & experiences.
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.
Key Skills Culinary Experience, Restaurant Experience, Kitchen Management Experience, Kitchen Experience, Labor Cost Analysis, Catering, Management Experience, Cooking, Cost Control, Menu Planning, Sanitation, Leadership Experience
Employment Type: Full-Time
Experience: years
Vacancy: 1
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Why us
Competitive pay
We are a rapidly expanding national entertainment and hospitality company offering tremendous opportunities for driven and ambitious individuals.
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)
Amazing discounts: 50% OFF all dining / retail wine
Free Family Meal
Tickets to available shows and more
Overview of Responsibilities
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 the 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 (e.g., refrigerators, ovens, freezers, stoves)
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 SOPs, 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 as needed
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, review tastes and approve 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 ServSafe 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
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. City Winery offers a range of topnotch events & experiences.
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.
Key Skills Culinary Experience, Restaurant Experience, Kitchen Management Experience, Kitchen Experience, Labor Cost Analysis, Catering, Management Experience, Cooking, Cost Control, Menu Planning, Sanitation, Leadership Experience
Employment Type: Full-Time
Experience: years
Vacancy: 1
#J-18808-Ljbffr