Kitchen Staff / Back of House Staff

City Winery Chicago•Chicago, IL

10d•Onsite

About The Position

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 Back of House (BOH) Supervisor is responsible for supervising and coordinating all kitchen activities, food preparation, and successful culinary execution under the direction of Kitchen management. This role plays a vital part in ensuring 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.

Requirements

Minimum 2 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
Functional working knowledge of all Health Department, OSHA, and all other related regulations
Ability to successfully multitask, 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 work collaboratively, professionally, and lead teams
Excellent interpersonal skills including verbal and written communication skills
Excellent time management and organization skills
Must have proficient computer and technological skills
Must have Serve Safe food handler’s certificate
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

Responsibilities

Oversee day to day operations of kitchen shifts under the direction of Executive and/or Sous Chef(s). Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
Assist with and perform inventory, ordering, preparation, and other administration kitchen tasks as directed
Oversee and monitor quality/ quantity/ consistency of all products, food handling, preparation, and cooking practices
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
Ensure 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
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
Support and work alongside internal teams to plan and execute culinary elements of all special events
Perform and complete all projects/tasks/ objectives as per business need