Sous Chef

A rare opportunity to join theCity Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in 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.

Position Summary

The Back of House Kitchen Manager 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

• Alongsidethe executive chef, oversee all kitchen production areas of the kitchen.Works hands-on to schedule, coordinate, and supervise all activities ofmultiple shifts. Manage all kitchen staff, delegate responsibilities, setdeadlines, and maintain accountability

• Teachand adhere to City Winery philosophy, culture, and commitment to qualityfood and service

• Continuallymonitor production procedures to ensure quality, consistency, efficiency,productivity, and professionalism are at the highest level

• Supervisekitchen management to ensure all daily and weekly standard operatingprocedures are followed, including but not limited to followingrecipes/methods, quality measures and specs, product utilization,deadlines, daily/weekly/holiday planning, purchasing communication andinventory planning

• Lead byexample and enforce all Company policies, procedures, guidelines, andpractices

• Directand oversee proper training of kitchen staff in the proper storage,preparation, cooking, garnishing, and presentation of food.

• Establishgoals, anticipate and resolve problems concerning all facets of thekitchen

• Execute,follow up, and ensure sustained future for all culinary related projects,tasks, initiatives

• Developproduction methodologies to increase efficiency, productivity, qualityand/or consistency in the kitchen

• Ensurethat high standards of sanitation, cleanliness and safety are alwaysmaintained throughout all kitchen areas, in compliance with establishedstandards. Inspect supplies, equipment, or work areas to ensure allkitchen equipment is cleaned and operated safely and properly i.e.refrigerators, ovens, freezers, stoves, etc.

• Reportto work at scheduled time, neatly groomed and in the correct uniform

• Attendand participate in all scheduled meetings and training

• Partnerwith and work collaboratively with internal Company divisions to achieveoverall company and business goals

• Supportand work alongside internal teams to plan and execute culinary elements ofall specialty events

• Performand complete all projects/tasks/ objectives as requested by uppermanagement and Company leadership

CulinaryManagement

• Overseeand monitor quality/ quantity/ consistency of all products, food handling,preparation, and cooking practices.

• Ensurethat all products and ingredients being used and produced are consistentwith City Winery standards of quality

• Developstandard recipes and techniques for food preparation and presentationwhich help to assure consistent high quality and to minimize food costs;exercise portion control for all items served and assist in establishingmenu selling prices.

• Determinehow food should be presented and oversee the creation of decorative fooddisplays.

• Ensureadherence to all associated health regulations

• Fostera positive Company Culture, build morale and create an on-going positivework environment while maintaining a professional work force

• Participatein interviewing, selection, training, supervision, coaching and counselingof all kitchen employees

• Responsiblefor recommending disciplinary action as needed, including termination,when necessary, in partnership with HR and in accordance with Companypolicies and standards

• Activeinvolvement of employee performance evaluation process and provide ongoingfeedback to management

• Train,develop, and motivate all supervisors and culinary staff to meet andexceed established food preparation and production standards on aconsistent basis

• Participatein the development and implementation of kitchen training

• Conductroutine kitchen staff meetings when running shifts

• Activelydemonstrate and train kitchen staff in safe operating procedures of allequipment, utensils, and machinery

• Operatekitchen in alignment with goals for food cost, labor cost, payroll, andall kitchen related

• Ensureinvoices are handled and disseminated properly through necessary channels

• Supervise,train, and maintain kitchen supervisors to understand and monitor foodcost, labor cost, payroll, and kitchen related expenses

Administration

• Monitor,maintain, and approve production and associate scheduling of all shifts

• Monitorand ensure proper completion of administrative duties by Shift Supervisorsincluding logging, labeling, associate related forms including PTOrequests, PAFs, CAFs, and other related admin tasks

Minimum Qualifications

• Minimum 3 years’experience in an overall kitchen leadership role in high volume environmentand/or equivalent relevant experience

• AOS Culinary SchoolGraduate and/or related training is a plus

• Functional workingknowledge of all Health Department, OSHA, and all other relatedregulations

• Ability to successfullymulti-task, delegate, and manage several projects/tasks at once in a highpressure, fast paced environment

• Must have demonstrateddecision making and trouble-shooting skills with superior level of attention todetail

• Ability to meet budgetsincluding labor, food and applicable direct operating costs

• Ability to effectivelytrain, develop staff and build team morale

• Ability to workcollaboratively and professionally across company levels in achieving overallcompany and business goals

• Excellent interpersonalskills including verbal and written communication skills

• Excellent timemanagement and organization skills

• Must be fluentlyliterate including ability to read, write and communicate using Englishlanguage, conduct business related mathematics and analyze data asrequired.

• Must have proficientcomputer and technological skills

• Must have Serve Safefood handler’s certificate

• Ability to commute andtravel to various locations to participate in meetings, training, and anycorporate/sponsor events as necessary

• Ability to performphysical requirements of position including standing and walking around forextended periods of time, bending, pushing, pulling, lifting and carrying loadsof up to 50 lbs.

• Able and willing to worka 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 topnotch events & experiences.

We are an equalopportunity employer and value diversity at City Winery. We do not discriminateon the basis of race, religion, color, national origin, gender, sexualorientation, age, marital status, veteran status, or disability status.Additionally, City Winery participates in the E-Verify Program in certainlocations, as required by law.