EXECUTIVE CHEF

EXECUTIVE CHEF 3.8 3.8

out of 5 stars 35960 Rancho California Road, Temecula, CA 92591 $87,000

• $107,000 a year Wilson Creek Winery & Vineyards Inc 36 reviews $87,000
• $107,000 a year

MISSION:

Effective leadership, management work processes, and use of performance management result in outstanding hospitality, operating results, human resource results, and financial performance that supports Wilson Creek Winery strategic intent.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties represent the core responsibilities of the Executive Chef. Other related duties may be assigned consistent with the nature of this role.

LEADERSHIP

Takes the management leader position by defining responsibilities, authority, direction, and goals. Motivates others to act by defining what should be, identifying obstacles, and action steps. Embraces the role of Executive Chef to manage Sous Chefs and culinary team members. Actively encourages team members to initiate tasks and projects and inspires enthusiasm in others. Sets high personal standards of excellence by demonstrating integrity, sincerity, and commitment. Develops teamwork through availability, active listening, and keeping others informed. Actively involves the team in setting team objectives. Models desired behavior by demanding more of oneself than from others. Demonstrates self-confidence by assessing personal attributes, building personal strengths, and acquiring knowledge and skills to overcome weaknesses.

MANAGEMENT WORK PROCESS

Planning

• Utilizes effective planning processes to determine where the team needs to go and how to get there. Organizing
• Utilizes effective organizing processes to arrange and relate the necessary work to be done. Staffing
• Utilizes effective staffing processes to train employees to meet planned objectives. Directing
• Actively directs the team to take effective and efficient action. Leading
• Leads the team to achieve desired results by monitoring and modifying team performance as necessary.

PERFORMANCE MANAGEMENT

Utilizes performance management processes to assign and review work. Continuously sets objectives, assesses progress, and provides ongoing coaching and feedback to ensure teams meet company objectives and career goals. Actively redirects Chef team efforts away from day-to-day distractions toward producing meaningful company results.

HUMAN RESOURCE RESULTS

Verifies compliance with Wilson Creek Winery Human Resources policies and procedures. Actively manages manpower and succession planning to support company growth. Recruits, hires, and trains talented Sous Chefs and culinary team members. Trains Sous Chefs and culinary team members to successfully meet job responsibilities. Provides frequent feedback regarding quality of work performance. Supports personal growth and professional development of team members. Ensures Sous Chefs and culinary team members remain well informed.

FINANCIAL RESULTS

Assists the VP of Food and Beverage with forecasting and achieving annual restaurant sales goals and budgets. Assists the VP of Food and Beverage with forecasting and achieving food cost of goods (COG) goals. Assists the VP of Food and Beverage with forecasting and achieving culinary labor cost goals. Assists the VP of Food and Beverage with forecasting and achieving variable and fixed operating cost goals. Assists the VP of Food and Beverage with forecasting and achieving restaurant capital improvement budgets. Supports execution of Wilson Creek Winery marketing plans. Adheres to restaurant compensation guidelines. Ensures accuracy of food cost and culinary labor cost reporting. Posts accurate key performance indicators (KPIs). Submits proposals for unforeseen capital expenses. Maintains accurate records and documentation.

OPERATING RESULTS

Trains and monitors compliance with Wilson Creek Winery culture and values. Trains and monitors restaurant delivery of Wilson Creek Winery brand standards. Trains and monitors compliance with culinary standardized operating procedures (SOPs). Proactively monitors and ensures visual consistency of all food production. Monitors and ensures food quality standards are achieved. Monitors and ensures recipe manuals remain current and accurate. Monitors and ensures housekeeping standards are achieved. Monitors and ensures equipment maintenance standards are achieved. Monitors application of Wilson Creek Winery kitchen security plans.

SAFETY, SANITATION, AND FACILITIES

Verifies restaurant health and sanitation standards, as measured by routine inspections, are achieved. Verifies proper maintenance of a clean-as-you-go culture. Trains operations team and restaurant management on proper equipment maintenance procedures.

VALUES, CULTURE, AND POLICIES

All decisions and actions reflect and support Wilson Creek Winery culture. Wilson Creek Winery values are understood, communicated, and demonstrated daily. Maintains knowledge of all Wilson Creek Winery policies and communicates violations of company policies, rules, and procedures to the VP of Food and Beverage. Fully understands and complies with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements for the restaurant, employees, and guests. This is an exempt position requiring flexibility in scheduling to meet business needs, including extended hours, evenings, weekends, and holidays as necessary. Employment with the Company is at-will and may be terminated at any time, with or without cause or notice, subject to applicable law.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described are representative of those required to successfully perform the essential functions of this position. In accordance with the California Fair Employment and Housing Act (FEHA) and the Americans with Disabilities Act (ADA), the Company will provide reasonable accommodations to qualified individuals with disabilities and will engage in a timely, good-faith interactive process as required by law. While performing the duties of this position, the employee is regularly required to stand and walk for extended periods; bend, stoop, turn, and reach; and use hands, wrists, and arms. The employee must be able to communicate effectively and perceive auditory and visual cues in a dynamic kitchen environment. The employee must regularly lift and/or move up to 15 pounds and occasionally lift and/or move up to 25 pounds. This position involves work in both indoor and outdoor environments where temperatures may fluctuate.