Position SummaryThe 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 all associated regulatory guidelines. This individual will be 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.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 Demonstrated knowledge of current culinary/ industry trends 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 Financial/business acumen and excellent analytical skills. 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, and the ability to lead and work as a team Excellent time management and organization skills Must have demonstrated ability be a creative thinker 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 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 holidaysOverview 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 accountabilityAbility to monitor and manage City Winery’s food consumption through proper purchasing practices and inventory controls Able to establish execution techniques for culinary presentations and quality standards Manages proper equipment operations and maintenance; and ensures proper safety and sanitation in the kitchen Follows proper management of the culinary department financials through thorough invoice coding and handling, plus physical counts of inventory Manages City Winery’s relationship with local purveyors & vendors in a professional manner Experience with controlling food and labor costs in a high volume catered cooking environment Proficient in menu development and pricing as well as the development of the culinary teams consistent execution of all menus Exhibits strong communication, leadership and time management skills Ability to manage in a diverse environment with a focus on client and customer services
