Sous Chef

Position Summary The Sous Chef is responsible for supporting the overall management and oversight of culinary daily operations to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at the City Winery 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. This role leads the kitchen in all areas including but not limited to providing direction to the day to day kitchen coordination and operation, culinary creation and development, budgeting and financials, associate management and supervision, purchasing and inventory, and successfully partnering with all internal divisions to achieve Company goals. 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, 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 Alongside the executive chef, 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. 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 at the highest level. Supervise kitchen management to ensure all daily and weekly SOPs are followed, including recipes, quality measures, 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 high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas, in compliance with standards. Inspect supplies, equipment, or work areas. Report to work at scheduled time, neatly groomed and in the correct uniform. Attend and participate in all scheduled meetings and training. Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals. Support and work alongside internal teams to plan and execute culinary elements of all specialty events. 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. 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 for all items served. Determine how food should be presented and oversee the creation of decorative food displays. Ensure adherence to all associated health regulations. Foster a positive Company Culture, build morale and create an ongoing positive work environment while maintaining a professional workforce. Participate in interviewing, selection, training, supervision, coaching and counseling of all kitchen employees. Responsible for recommending disciplinary action as needed, including termination, in partnership with HR and in accordance with Company policies and standards. Active involvement of employee performance evaluation process and provide ongoing feedback to management. Train, develop, and motivate all supervisors and culinary staff to meet and exceed established food preparation and production standards on a consistent basis. Participate in the development and implementation of kitchen training. Conduct routine kitchen staff meetings when running shifts. Actively demonstrate and train kitchen staff in safe operating procedures of all equipment, utensils, and machinery. Operate kitchen in alignment with goals for food cost, labor cost, payroll, and all kitchen related expenses. Ensure invoices are handled and disseminated properly through necessary channels. Supervise, train, and maintain kitchen supervisors to understand and monitor food cost, labor cost, payroll, and kitchen related expenses. 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 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience. 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 multi‑task, 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. Ability to meet budgets including labor, food and applicable direct operating costs. Ability to effectively train, develop staff and build team morale. Ability to work collaboratively and professionally across company levels in achieving overall company and business goals. Excellent interpersonal skills including verbal and written communication skills. Excellent time management and organization skills. Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required. Must have proficient computer and technological skills. Must have Serve Safe food handler’s certificate. Ability to commute and travel to various locations to participate in meetings, training, and any corporate/sponsor events as necessary. 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 lbs. Able and willing to work a flexible schedule including nights, weekends and holidays. Equal Opportunity Employer 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. #J-18808-Ljbffr City Winery International