Executive Chef

City Vineyard at Pier 26•New York, NY

11d

About The Position

City Winery is seeking an Executive Chef to lead kitchen operations at a venue combining a winery, live music, dining, classes, and private events. The role oversees kitchen production across multiple shifts and is responsible for food quality and consistency, staff leadership and development, sanitation and safety, culinary planning, inventory and vendor relationships, financial performance, event menus, and administrative operations. The Executive Chef works collaboratively with company leadership and internal teams to support business goals and deliver a high-end culinary and cultural experience.

Requirements

At least 5 years of experience in overall kitchen leadership or a similar role.
Functional working knowledge of Health Department, OSHA, and other related regulations.
Ability to multitask, delegate, and manage several projects or tasks in a high-pressure, fast-paced environment.
Demonstrated decision-making and troubleshooting skills, with strong attention to detail.
Financial and business acumen and strong analytical skills; ability to meet budgets for labor, food, and applicable direct operating costs.
Excellent interpersonal, verbal, and written communication skills, and ability to lead and work as part of a team.
Strong written and oral presentation skills.
Proficient computer and technological skills.
Current ServSafe food handler’s certificate.
Ability to meet the physical requirements of the position, including prolonged standing and walking, bending, pushing, pulling, and lifting and carrying loads up to 50 pounds.
Ability and willingness to work a flexible schedule, including nights, weekends, and holidays.

Nice To Haves

AOS culinary school graduate and/or related training.

Responsibilities

Oversee kitchen production areas and coordinate, schedule, and supervise activities across multiple shifts.
Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability.
Monitor production procedures to maintain quality, consistency, efficiency, productivity, and professionalism.
Ensure kitchen management follows daily, weekly, and holiday procedures, including recipes, quality specifications, product utilization, purchasing communication, and inventory planning.
Direct training in food storage, preparation, cooking, garnishing, and presentation.
Execute and follow up on culinary projects, tasks, and initiatives, and develop production methods that improve efficiency, productivity, quality, and consistency.
Maintain sanitation, cleanliness, and safety standards throughout kitchen areas; inspect supplies, equipment, and work areas.
Collaborate with internal company divisions and complete projects or objectives requested by upper management and company leadership.
Monitor product quality, quantity, consistency, food handling, preparation, and cooking practices; oversee accurate use of kitchen logs and records.
Ensure ingredients and products meet City Winery standards; develop standard recipes and preparation and presentation techniques, control portions, and help establish menu prices.
Manage relationships with local purveyors and vendors; develop a strategic culinary calendar with company leadership and keep current with culinary and market trends.
Test and update product and dish concepts; oversee inventory, address shortages and overstock, and establish controls to reduce waste and theft.
Ensure compliance with applicable health regulations.
Foster a positive company culture and professional work environment; interview, select, train, supervise, counsel, and discipline associates, including participating in termination decisions with HR when necessary.
Oversee performance evaluations and provide ongoing feedback to kitchen management; train, develop, and motivate supervisors and culinary staff.
Develop and implement training on standard procedures, sanitation, food handling, accident prevention, menu standards, presentation, cooking techniques, and catering.
Oversee daily reporting and training related to temperature logs, storage, labeling, dating, and food rotation; educate kitchen management on new products and procedures and ensure changes are implemented.
Conduct routine staff meetings and daily and weekly recaps; demonstrate safe operation of kitchen equipment, utensils, and machinery.
Promote a safe work environment and ensure timely reporting of injuries, incidents, accidents, and foodborne illnesses.
Monitor kitchen food costs, labor costs, payroll, and expenditures against forecasts and budgets; establish purchasing, storage, usage, and waste-control procedures to meet food-cost goals.
Ensure invoices are handled and routed properly; review product costs and trends and adjust accordingly; train kitchen supervisors to monitor kitchen expenses.
Oversee menus, production, and ordering for special events; collaborate with marketing on culinary elements of events and programs.
Participate in tastings, oversee seasonal specials and offerings, and review and approve products.
Monitor, maintain, and approve production and associate scheduling across shifts; ensure shift supervisors complete required administrative duties and records.