Purpose
Responsible for daily food operations and planning/delivering special group meal events (with Hospitality and DTC Manager)

Key relationships
Internal: DTC team, Marketing, Sales, and Joe/Gina
External: Food vendors, suppliers, catering companies, service technicians, and temp service agencies

Key responsibilities and accountabilities
Regular Daily Business
•  Responsible for all aspects of the culinary operation - including, but not limited to, revenue achievement, cost control, staff scheduling and payroll management, purchasing, ordering/receiving, budgeting, forecasting, standards development/maintenance, and staff hiring and development
•  Together with the Hospitality General Manager, responsible for developing a menu of small bites available daily (on demand) plus a future seasonal paired flight menu and Chef’s pairing menu for groups of 4+ made with advance booking.
o Initial daily small bites menu has already been developed and is ready for rollout.
o Seasonal paired flight menu to be developed will likely be 4-5 small plates paired with 4-5 wines and served all at the same time. This is booked in advance.
o The Chef’s pairing menu will be a multi-course meal available with advance booking and will feature special wines (exclusives and library) and a curated paired menu. The Chef will be part of the presentation to diners along with the wine educator.
•  Planning and monitoring the necessary inventory for the above (manage orders, stock inventory, storage, cost, waste control procedures).
•  Conducting all kitchen prep and break down activities daily, including cleaning of the kitchen (ordering, setup, cooking)
•  Preparing all dishes maintaining accuracy, expedience, and quality during service

Special Events
•  Working with General Manager to plan large non-wine tasting menu events (eg., unique menus as needed for trade visits, winemaker dinners, corporate buy outs, wedding parties, external winery events, etc.). These events will focus on normal operating hours but may require evening/night-time work)
o Coordinating with General Manager and external vendors (eg., catering company or temp staffing)
o Taking on expeditor role during meal service if catering company is employed
Other Responsibilities
•  This role reports directly to the Hospitality General Manager
•  Recipe development, documentation, and training for any (flex staffing required)
•  Wine dinner events menu development (with Hospitality General Manager)
•  Off-site event food preparation and service (i.e. La Cana, etc)
•  Maintaining kitchen supplies and service
•  Other duties as assigned
Core Competencies & Traits
•  Creativity (menu) combined with practicality (business awareness)
•  Problem-solving
•  Accountability
•  Strong work ethic
•  Leadership
•  Attention to detail and necessary administrative tasks
•  Communicates clearly and collaboratively with Quilt & Co. team and Copper Cane management
Requirements

Required Qualifications:
•  Prior Sous Chef or kitchen supervisory experience
•  Proven ability to drive a profitable operation
•  Ability to work well under pressure of meeting production schedules and quality delivery
•  Excellent written, oral, and interpersonal English communication skills; computer literate
•  MS office strength required
•  Strong organizational skills
•  Experience curating and executing creative events in a variety of settings
•  Keen eye for detail
•  Ability to respond to emergency situations and remain calm
•  Serve Safe Manager Certification preferred
•  Positive, honest, and energetic work ethic

Preferred Qualifications:
•  Ability to communicate in a second language, preferably Spanish
•  Culinary Certificate or Degree by an accredited culinary agency
•  Proven experience leading a kitchen