Job Description

Position Summary:

The Culinary Lead works side by side with Sous Chef and oversees kitchen operations, supervises line cooks, and manages food preparation and expo responsibilities. This position ensures consistency, quality, and compliance with health, safety, and labor regulations. As a key player in the kitchen, the Culinary Lead fosters a collaborative environment while delivering on the restaurant’s culinary vision. The individual who steps into this position should be excited to take on new roles and increased levels of leadership through promotions within the restaurant and with the brand. This position will wear many hats and must understand what it means be act as a small business owner in ever situation from staffing to purchasing decisions. Additionally this person should be comfortable creating new menu ideas , creating costed our recipe cards, coaching, teaching, making appearances on various media outlets and speaking to groups about inspiration behind menu items. We are looking for someone to grow with us but isn't afraid to get in the trenches.

Key Responsibilities:

Culinary Excellence and Line Cook Duties:

• Supervise and participate in the preparation and execution of menu items, maintaining consistency, quality, and plating standards.

• Operate as a hands-on cook during service, managing key stations including sauté, grill, and pantry as needed.

• Oversee proper execution of all recipes, ensuring dishes are prepared and presented to standard.

• Monitor kitchen prep and ensure all stations are stocked, organized, and ready for service.

• Work directly on the line during high-volume services to support the team and expedite food when necessary.

• Ensure all ingredients are properly stored, labeled, and rotated according to food safety regulations.

Expeditor Responsibilities:

• Act as the central communicator between the front of house (FOH) and back of house (BOH) teams to ensure smooth service.

• Review tickets for accuracy and prioritize orders to meet timing and service standards.

• Inspect all dishes leaving the kitchen to ensure they meet quality, presentation, and temperature standards.

• Address any issues during service with urgency, ensuring the highest level of guest satisfaction.

• Maintain a calm, organized, and efficient flow during peak hours, resolving bottlenecks as they arise.

Team Leadership:

• Supervise kitchen staff, including line cooks and dishwashers, providing clear instructions and direction during service.

• Train and mentor team members, promoting skill development and adherence to kitchen policies.

• Create and manage staff schedules, ensuring proper coverage during shifts.

• Conduct pre-shift meetings with BOH and participate in cross-departmental communication with FOH.

Operational and Compliance Duties:

• Maintain compliance with all local, state, and federal health, safety, and labor regulations, including food safety standards.

• Ensure cleanliness and organization of kitchen workstations, storage areas, and equipment.

• Maintain accurate daily inventory records and manage orders to minimize waste and control costs.

• Assist in maintaining kitchen operational procedures, including prep, sanitation, and closing checklists.

• Collaborate with the management team to develop menu specials and seasonal offerings.

Legal Disclaimer:

The Culinary Lead is responsible for conducting operations in compliance with all applicable laws, rules, and regulations. Failure to adhere to established policies or regulatory requirements may result in disciplinary action, up to and including termination of employment.

Qualifications:

• Minimum 3-5 years of experience in a culinary leadership role within a high-volume, upscale restaurant.

• Expertise in cooking techniques, food preparation, and kitchen organization.

• Knowledge of local, state, and federal health and safety regulations.

• Proven ability to lead, train, and develop a diverse team in a fast-paced environment.

• Strong organizational skills, attention to detail, and ability to multitask.

Compensation and Benefits:

• Pay: Competitive salary commensurate with experience.

• Schedule: Full-time, including evenings, weekends, and holidays as required.

• Benefits: Comprehensive medical, dental, and vision benefits available after 90 days of employment. Paid time off and sick leave provided per company policy.

Employment Terms:

• Employment is at-will and may be terminated by either party at any time, with or without cause or advance notice.

• This position is contingent upon passing a criminal background check and reference verification.

• Bronzeville Winery reserves the right to revise job descriptions as necessary to meet operational needs.

Equal Opportunity Employer:

Bronzeville Winery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination or harassment of any type.

To Apply:

Please submit your resume, any notes about your career you would like to highlight , plates or dished or notes highlighting your leadership and culinary experience, and references for consideration to [email protected]

Join Bronzeville Winery and help us create exceptional dining experiences while fostering a culture of culinary innovation and integrity.

Job Type: Full-time

Pay: From $40,000.00 per year

Benefits for FT employees after 90 days:

• Dental insurance
• Health insurance
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• Evening shift
• Morning shift
• Night shift

Supplemental Pay:

• Bonus opportunities
• Promotional opportunities

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