Executive Chef

City Winery New York•New York, NY

About The Position

The Director of Culinary Operations serves as the operational leader for culinary programs across City Winery’s national portfolio. The role partners closely with the National R&D Executive Chef to ensure menu initiatives, seasonal offerings, wine dinners, and culinary programs are executed successfully while maintaining operational excellence across every property. In partnership with General Managers, the position oversees Executive Chefs and works to improve kitchen performance, food quality, financial results, and leadership development. The role owns culinary operational standards, including food cost management, inventory controls, purchasing, Department of Health compliance, menu execution, PMIX analysis, labor collaboration, and consistency across locations. It involves significant field time coaching Executive Chefs, conducting operational audits, identifying improvement opportunities, and partnering with property leadership to drive financial performance while protecting culinary standards and the guest experience. City Winery combines a functioning winery with intimate concerts, food and wine classes, private events, and fine dining. The company describes its workplace as a combination of wine, food, and live entertainment, with an emphasis on community, creativity, hospitality, and guest experiences.

Requirements

At least 5 years of progressive culinary leadership within multi-unit restaurant or hospitality organizations.
Demonstrated success managing food cost, Prime Cost, inventory, purchasing, and operational KPIs.
Strong understanding of PMIX analysis, menu profitability, and culinary financial reporting.
Strong communication, organizational, and project management abilities.
Ability to analyze financial reports and develop operational improvement strategies.
Proven experience leading multiple culinary teams across several locations.
Ability to travel frequently throughout City Winery markets.
Extensive Department of Health and food safety knowledge.
Exceptional coaching and leadership development skills.
Passion for hospitality, culinary innovation, wine, and guest experience.
Proficiency with Microsoft Office and restaurant technology platforms.

Responsibilities

Provide operational leadership for culinary operations across City Winery’s national portfolio.
Partner with General Managers and Executive Chefs to improve execution, financial performance, and guest satisfaction.
Conduct operational reviews and kitchen audits across markets; develop and follow up on action plans for underperforming locations.
Maintain consistent culinary standards, execution, and food quality across restaurants, venues, wineries, and private events.
Support new property openings, leadership transitions, and operational improvement initiatives.
Own food cost performance; monitor Prime Cost and key culinary financial metrics.
Analyze PMIX reporting and menu performance, and partner with the National R&D Executive Chef on menu profitability and operational improvements.
Oversee inventory controls, purchasing standards, and vendor compliance; monitor waste, yield, portion control, and purchasing opportunities.
Review monthly P&Ls and develop action plans with General Managers and Executive Chefs.
Measure the success of promotions, seasonal features, wine dinners, and limited-time offerings; drive culinary profitability while protecting the guest experience.
Coach, mentor, and develop Executive Chefs across markets; partner with General Managers on performance, accountability, and development.
Assist with recruiting, interviewing, onboarding, and succession planning for culinary leadership.
Conduct performance evaluations and provide ongoing coaching; support disciplinary action and performance management with Human Resources and Operations Leadership.
Ensure kitchens meet culinary standards for recipes, portions, plating, and execution; conduct quality assurance audits and operational inspections.
Ensure Department of Health compliance, food safety, sanitation, kitchen organization, preventive maintenance, and equipment standards.
Drive operational best practices and continuous process improvement.
Partner with the National R&D Executive Chef to implement menus, seasonal features, wine dinners, and culinary initiatives; coordinate rollouts, ensure training, conduct post-launch evaluations, and monitor guest feedback and execution.
Partner with Operations, Beverage, Marketing, Finance, Private Events, and Property Leadership; support national promotions and company initiatives.
Participate in operational planning meetings and annual budgeting; assist in developing culinary policies and standard operating procedures.
Travel extensively to support operational priorities throughout the portfolio.