Exec Sous Chef

City Winery International•New York, NY

11d

About The Position

The Banquet Chef/Executive Sous Chef supports the Executive Chef in managing and overseeing daily culinary operations to uphold the highest standards for all food prepared and served at City Winery. This role ensures compliance with City Winery’s food culture, quality standards, and regulatory guidelines while maintaining exceptional food freshness, presentation, and taste. As a creative leader with a passion for the culinary arts, the Banquet Chef develops and executes culinary strategies, fosters a culture of trust and respect, and leads by example. 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 Responsibilities Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence. Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment. Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces. Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism. Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations. Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment. Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience. Culinary and Event Management Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services. Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations. Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing. Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays. Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential. Ensure adherence to health regulations and safety standards across all culinary operations. Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team. Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals. Administrative and Operational Oversight Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations. Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation. Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation. Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events.

Requirements

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 pounds
Able and willing to work a flexible schedule including nights, weekends and holidays

Nice To Haves

AOS Culinary School Graduate and/or related training is a plus

Responsibilities

Collaborate with the Executive Chef to oversee all kitchen production areas across multiple shifts, ensuring smooth coordination, consistent quality, and operational excellence.
Manage and lead kitchen staff by delegating responsibilities, setting deadlines, and maintaining accountability, with a focus on fostering a positive, professional, and efficient work environment.
Uphold City Winery’s philosophy, culture, and commitment to quality food and service across all culinary operations, including restaurant, venue, and event spaces.
Monitor production standards to ensure the highest levels of quality, consistency, and efficiency, while driving productivity and maintaining professionalism.
Train and mentor kitchen staff in food storage, preparation, cooking, garnishing, and presentation techniques to align with City Winery’s standards and expectations.
Ensure proper sanitation, cleanliness, and safety protocols are upheld at all times, including the routine inspection and maintenance of kitchen equipment.
Collaborate with internal teams to plan and execute culinary elements for events, banquets, and restaurant services, supporting the Company’s revenue goals and ensuring an exceptional guest experience.
Lead and coordinate culinary operations across multiple concepts, specializing in event and banquet production while supporting restaurant and venue services.
Oversee the quality, quantity, and consistency of all food production, ensuring it aligns with City Winery’s standards and guest expectations.
Develop and standardize recipes and preparation techniques to maintain high quality and minimize food costs, while exercising portion control and assisting in menu pricing.
Manage food presentation standards, including the creation of visually appealing and functional banquet and event displays.
Partner with event teams to ensure seamless integration of culinary offerings into special events, banquets, and venue services, maximizing revenue potential.
Ensure adherence to health regulations and safety standards across all culinary operations.
Lead the hiring, training, and performance management of kitchen staff, providing ongoing coaching, feedback, and development to build a skilled and motivated team.
Monitor and manage kitchen financials, including food costs, labor costs, and payroll, ensuring alignment with budgetary goals.
Oversee the scheduling, production planning, and inventory management for all shifts and concepts, ensuring smooth daily operations.
Ensure Shift Supervisors and kitchen leaders complete necessary administrative tasks, including scheduling, reporting, and compliance documentation.
Collaborate with leadership and internal teams to evaluate and implement strategies for improving operational efficiency and revenue generation.
Support overall business objectives by aligning kitchen operations with the needs of the restaurant, venue, and events.