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Executive Chef

Executive Chef, Chicago

City Winery Chicago strives to deliver the highest-end combined culinary and cultural experience to our guests 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 elevated dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the heart of a large city.

Our Executive Chefs are experienced kitchen professionals and positive team leaders, who motivate our local culinary teams to execute a wine inspired list of menus for concerts, restaurant dining, events, all in a high quality and consistent manner. The duties require overseeing daily operations in the kitchen, communicating with various vendors for food and equipment orders, maintaining and raising the profit margins on all food menus through proper inventory controls.

Daily Operations and Responsibilities:  

  • Maintain company standard of food and labor costs
  • Maintain an up to date kitchen manual.
  • Oversee training and management of kitchen personnel as well as supervise/coordinate all related culinary activities.
  • Maintain BOH staff training “Bible” of detailed recipes and a photo book for all current menu items.
  • Establish presentation technique guideline and quality standards for daily operations.
  • Oversee product ordering through up to date order guides, prep sheets and estimated food consumption.
  • Produce seasonal updates to events menus when applicable.
  • Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen.
  • Oversee the maintenance of all kitchen equipment ensuring it’s in good working order.
  • Work with GM to establish maintenance contracts on gas equipment/refrigeration with approved repair company
  • Facilitate a monthly physical count of inventories with a complete inventory and summary to accounting
  • Manage adjustments and pricing on products / menu items to maintain healthy margins.
  • Consistently enforce CW kitchen “best practice” standards
  • All kitchen staff should be cross trained between stations where applicable
  • Holds kitchen meetings when needed to discuss issues, policy change, new menus etc.
  • Oversee / Create daily production list for all positions
  • Provides payroll oversight through forecasting, scheduling, and proper cuts to maintain a healthy payroll margin.  
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