District Winery is a people and purpose driven organization. We believe our team is our biggest asset and the key to our success. 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. 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!
We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food and wine. People that love to learn, share, and tell others about their stories and adventures. If you have the same passion for people, good food, and great wine, then we want you to join our team!
POSITION SUMMARY
The Chef de Cuisine will hire, train, supervise and actively participate in all the food production areas of the kitchen with particular emphasis on the management of our banquets and events back of the house operation. All tasks will be performed to the defined standards of FBH (First Batch Hospitality) in order to maintain high standards of quality in terms of food produced and management / direction provided to our teams.
CORE RESPONSIBILITIES
Essential functions of the position include but are not limited to:
- Oversees and participates in production and execution of all food items necessary for restaurant kitchen operations
- Place 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.
- Reads and employs math skills for recipes.
- Approves requisitions for supplies and food items for production on workstation
- Trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures.
- 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.
- Create and dictate production schedules to Sous Chefs and cooks to ensure efficient operation of kitchen and service
- Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures they are being followed
- Oversees the restaurant kitchen in total to ensure cleanliness and organization
- 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.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
- 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.
- 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.
- Maintain reasonable labor costs for the restaurant based on Executive Chef’s instruction
- Maintain reasonable food cost for the restaurant based on Executive Chef’s 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 Chef 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
EDUCATION & EXPERIENCE
- At least 5 years of related progressive supervisory / management experience; or a culinary graduate with at least 3 years of progressive BOH restaurant experience. Some formal technical training relative to this position is required
- Kitchen Spanish is a plus but not required
- Workable knowledge of Microsoft and Google work suites including Excel, Word, Sheets, Docs, Drive
- Workable knowledge of Margin Edge recommended
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
Compensation/Benefits
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- $85,000K-$95,000K annually
- Medical, Vision, Dental Insurance
- PTO
- Paid Sick Time
- 401K
- Commuter Benefits
District Winery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
