District Winery Job Openings

The Chef de Cuisine is responsible for planning, implementing, directing and maintaining District Winery’s restaurant and catering food programs. The Chef de Cuisine must ensure that all goals are met (e.g., catering client events and restaurant related) while complying with state and federal health requirements. In addition, the Chef de Cuisine is responsible for the hiring, training and management of all back of house personnel, always trying to ensure optimal staff utilization. The Chef de Cuisine will have full responsibility for the ongoing performance of back of house operations. 


  • Create dynamic restaurant and catering menus while keeping food and labor costs in line with P&L targets
    • Develop and implement a constantly updating menu of seasonally appropriate dishes for the restaurant, and conduct staff tastings
    • Develop cocktail, family style, and plated catering menus while working with event team and upper management for suggestions and needs
    • Maintain recipe files for all restaurant and catering dishes
    • Track and audit food and labor costs
  • Manage hiring process, training, scheduling, termination, and all other day-to-day operations of back of house staff 
  • Manage all back of house staff, making sure they comply with management protocols
    • Provide culinary leadership to staff
    • Consistently execute and oversee production of menu
    • Oversee portion control and food presentation
    • Keep track of and manage average time from order to delivery during restaurant service
    • Oversee food purchases and inventory control
    • Expedite and manage back of house staff during key events
  • Inform front of house managers of any menu changes in a timely manner
  • Ensure that food business operates as per upper management’s vision and standards
  • Responsible for maintaining back of house compliance with Department of Health standards. 
    • Conduct regular food safety walkthroughs
  • Communicate regularly with Event Director / Event Manager on upcoming events
    • Meet with private event clients during the sales phase if deemed necessary by Event Sales Director
    • Conduct food tastings for private event clients
    • Review upcoming events to ensure menu and timeline are accurate
    • Coordinate menu changes as needed (allergies, dietary restrictions, etc.)
    • Ensure excellent and consistent customer experience for events
  • Oversee all food related inventory including food, plates, equipment, smallwares, etc.
  • Responsible for emergency facility maintenance of kitchen equipment

Other Information

Compensation: Competitive salary and benefits
Start Date: May 2017
How to Apply: Send resume and cover letter to jobs@districtwinery.com