District Winery--Executive Chef

District Winery is a people-first organization. We are a boutique urban winery that prides ourselves in providing high touch hospitality experiences both for our colleagues and our guests. We believe in seasonality, relevancy, authenticity, and soulful hospitality. We believe in the beauty of expertly crafted wines and how they pair with delicious food!

We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food and wine. People that love to learn, share, and tell others about their stories and adventures. If you have the same passion for people, good food, and great wine, then we want you to join our team.

Position Summary

The Executive Chef of District Winery will be responsible for the hiring, training and development of the chef management team. They will supervise and actively participate in all the food production areas of the venue including the restaurant, winery, off site catering, E-commerce with a particular emphasis on event space. All tasks will be performed to the defined standards of FBH in order to maintain high standards of quality in terms of food produced and management / direction provided to our teams. The ideal person will possess immense creativity along with detailed and organizational skills. This position will report to the Culinary Director.

Role and Responsibilities

• Trains Chef teams and FOH into inspiration and motivation behind menus and food philosophy
• Identify opportunities within the culinary department to make the department and venue better
• Responsible for evaluating and directing staff performance to provide guidance and discipline as necessary
• Manages stewarding/porters at their disposal to ensure proper support of culinary operations
• Participate in daily pre-service meetings to communicate kitchen workings and inspire staff
• Willingness to participate in at least two community outreach or charity events a year
• Approves requisitions for supplies and food items for production on workstation
• Monitor receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
• Proficient in forecasting sales and labor in order to make adjustments in real time
• Builds templates for daily orders for produce, meats, seafoods, dry goods, and supporting goods
• Work with Executive Sous Chef and Chef de Cuisine to develop and execute seasonal menus
• Communicate effectively with FOH teams to ensure all staff has the knowledge necessary to execute menus and ensure guest satisfaction
• Order appropriately for restaurant kitchen operations to minimize waste and ensure product quality and availability
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Oversees completion of all menu specifications, recipes, production forecasts, and ensures they are being followed
• Oversees the winery culinary spaces in totality to ensure cleanliness and organization exceeding guidelines dictated by local government regulations
• Maintain reasonable labor and food costs for the restaurant based on Corporate Culinary Directors instruction
• Responsible for monitoring and responding to comp set as defined by Corporate Culinary Director
• Understands and analyze food and labor cost, top line sales, operating costs in order to manage PN&L effectively
• Thorough knowledge of hot and cold food preparation and presentation
• Sufficient manual dexterity in order to use all kitchen small wares i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Extensive skill in usage of all kitchen equipment including slicers, mixers, grinders, food processors, etc.
• Ability to interact with guests in dining room, at events, building menus with brides and grooms, etc
• Ability to monitor and respond to social media and PR. ie open table, Yelp, trip advisor
• Ability to travel to other wineries, do off site dinners, promote winery at offsite locations
• Ability to expedite a la carte services up to 350 covers

Role Requirements

• At least 10 years of related progressive supervisory / management experience; three must be at the Executive Chef level or a culinary graduate with at least 8 years of progressive BOH restaurant experience three of which at an executive Chef level
• 3-5 years of banquet or events experience
• Ability to communicate in multiple languages preferred but not required
• Must be proficient in Microsoft Office and Google Workspace suites including Excel, Word, Sheets, Docs, Drive
• Knowledge of accepted sanitation standards and Health codes required

Physical Requirements

• Regularly required to reach, carry, push, pull and lift up to 50 pounds.
• Must be able to walk/and or stand for 8-10 hours per day
• Must be able to climb stairs in the venue

Licenses and Certifications

• Serv-Safe Certification required
• CPR/1st Aid Certification preferred

District Winery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Type: Full-time

Pay: $120,000.00 - $130,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 10 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Washington, DC 20003: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 10 years (Required)
• Banquet or Events: 3 years (Required)

Work Location: In person

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