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Executive Chef
District Winery
385 Water St SE, Washington, DC 20003, United States
District Winery hiring Executive Chef in Washington, DC

District Winery hiring Executive Chef in Washington, DC

District WineryMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 5, 2022

Sorry, this job expired on Jun 5, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
DISTRICT WINERY–EXECUTIVE CHEF

District Winery is a people and purpose driven organization. We believe our team is our biggest asset and the key to our success. We pride ourselves in providing an unforgettable guest experience where expertly crafted wines, outstanding food, and unprecedented hospitality come together. The District Winery team is fueled by an unrelenting passion for food and wine, a commitment to quality, integrity and excellence, and a desire to constantly learn, grow and thrive. 

District Winery is searching for team members who are committed to the art of hospitality and want to share in our love for food, wine, and events by creating memorable experiences for our guests. We value kindness, curiosity, positivity, creativity, and an excellent work ethic. If you share our passion for people, good food, and great wine, then we want you to join our team!

POSITION SUMMARY

The Executive Chef can and will hire, train, supervise and actively participate in all the food production areas of the winery with particular emphasis on Events, followed by the restaurant, followed by the winery space, followed by off site catering and E commerce..  All tasks will be performed to the defined standards of FBH in order to maintain high standards of quality in terms of food produced and management / direction provided to our teams.  This position requires incredible organizational skills to keep all parts moving and working together and also a great amount of creativity in terms of running a fresh and vibrant restaurant as well as a top of the market event space.  Clever and Witty yet also Detailed and Precise.

DIRECT REPORT
Corporate Culinary Director  

RESPONSIBILITIES

Essential functions of the position include but are not limited to:
  • Understands and can argue a P & L to food cost, labor cost, top line sales, operating costs
  • Builds templates for daily orders for produce, meats, seafoods, dry goods, and supporting goods
  • Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. 
  • Willingness to participate in community outreach or charity events.  At least 2 per year.
  • Ability to forecast sales and labor and more importantly make adjustments in real time
  • Approves requisitions for supplies and food items for production on workstation
  • Trains Chef teams and FOH into inspiration and motivation behind menus and food philosophy
  • Evaluate direct staff performance to give guidance and discipline as necessary.
  • Monitor receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
  • Oversees completion of all menu specifications, recipes, production forecasts, and ensures they are being followed
  • Oversees the winery culinary spaces in totality to ensure cleanliness and organization exceeding guidelines dictated by local government regulations
  • Thorough knowledge of hot and cold food preparation and presentation
  • Good working knowledge of accepted sanitation standards and Health codes 
  • Extensive skill in usage of all kitchen equipment including slicers, mixers, grinders, food processors, etc. 
  • Ability to interact with guests in dining room, at events, building menus with brides and grooms, etc 
  • Ability to monitor and respond to comp set as defined by Corporate Culinary Director
  • Ability to monitor and respond to social media and PR.  ie open table, Yelp, trip adviser
  • Sufficient manual dexterity in order to use all kitchen smallwares i.e. knives, spoons, spatulas, tongs, slicers, etc. 
  • Ability to own opportunities and strive to make the department better.
  • Ability to own mistakes, take corrective action, and move on with food and with team members
  • Ability to share victories with the employees that got us there.
  • Required 50hr minimum work week and will include evenings and weekends with normally 2 days off; however guests’ demands dictate true schedule.
  • Ability to travel to other wineries, do off site dinners, promote winery at offsite locations
  • Maintain reasonable labor costs for the restaurant based on Corporate Culinary Directors instruction
  • Maintain reasonable food cost for the restaurant based on Corporate Culinary Directors instruction
  • Manages stewarding/porters at their disposal to ensure proper support of culinary operations
  • Ability to expedite a la carte services up to 350 covers 
  • Work with Executive Sous Chef and Chef de Cuisine to develop and execute seasonal menus
  • Communicate effectively with FOH teams to ensure all staff has the knowledge necessary to execute menus and ensure guest satisfaction
  • Participate in daily pre-service meetings to communicate kitchen workings and inspire staff
  • Order appropriately for restaurant kitchen operations to minimize waste and ensure product quality and availability
QUALIFICATIONS

EDUCATION & EXPERIENCE
  • At least 10 years of related progressive supervisory / management experience 3 of which at an executive Chef level; or a culinary graduate with at least 8 years of progressive BOH restaurant experience 3 of which at an executive Chef level; Some formal technical training relative to this position is required
  • 3-5 years of banquet or events experience
  • Kitchen Spanish is a plus but not required
  • Workable knowledge of Microsoft and Google work suites including Excel, Word, Sheets, Docs, Drive
PHYSICAL REQUIREMENTS: 
  • Flexible and long hours may be required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand for the entire shift.
LICENSES
Ability to obtain any required license 

CERTIFICATES
  • Ability to obtain any required certificate, such as:
  • CPR/1st Aid Certification preferred
  • Annual Health Certificate as required by law
  • Good conduct certificate required 
GROOMING / UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance, according to FBH grooming code.  Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.



Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

View Job Description

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American

Fine Dining, Event, Event Catering, Winery

Part of First Batch Hospitality

(202) 484-9210

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