A rare opportunity to join the City 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 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.

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 are at the highest level
 Supervise kitchen management to ensure all daily and weekly standard operating procedures are
followed, including but not limited to following recipes/methods, quality measures and specs,
product utilization, deadlines, daily/weekly/holiday 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 the proper 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 that high standards of sanitation, cleanliness and safety are always maintained
throughout all kitchen areas, in compliance with established standards. Inspect supplies,
equipment, or work areas to ensure all kitchen equipment is cleaned and operated safely and
properly i.e. refrigerators, ovens, freezers, stoves, etc. 
 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 which help to
assure consistent high quality and to minimize food costs; exercise portion control for all items
served and assist in establishing menu selling prices.
 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 on-going positive work
environment while maintaining a professional work force
 Participate in interviewing, selection, training, supervision, coaching and counseling of all kitchen
employees 
 Responsible for recommending disciplinary action as needed, including termination, when
necessary, 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
 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

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 are 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 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.