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#Abc wine and spirits jobs full

Participate in all mandatory company-sponsored classes, including online training, attend off-site or phone/Zoom meetings as required.Develop knowledge of and perform all typical supervisory responsibilities including but not limited to delegating tasks and assignments, scheduling, leading the hiring and training of new and existing staff, performance reviews, disciplinary actions, and terminations.Develop knowledge of and perform typical management tasks including but not limited to opening/closing the store, cash control reconciliation, receiving shipments, etc.Actively participate in ABC culture where learning and sharing ABC Fine Wine & Spirits’ product knowledge with all guests and team is a priority.Develop product knowledge in wine, spirits, cigars and other ABC products.Develop skills needed for successful operations of inventory control, replenishment, and merchandising.Ensure standards of service are met by greeting and providing excellent service to all guests.Working with the store team, help ensure store merchandising consistently meets operational and visual standards.Identify opportunities to grow sales and improve store operations.Complete all assigned 30-day competency assessments.Travel to other stores for on-site work as planned by District Manager or LIT Program Manager.Actively work in assigned store per store schedule.Attend all required LIT meetings and training sessions.Follow provided Training Timelines and Competency Checklists to ensure progression towards program completion.

Complete all training required in the program, with a target goal of 6 months or less.

This turned into Fancy Plants Catering, Fancy Plants Cafe, and finally, Fancy Plants Kitchen.īe the first to know about upcoming special events, new menus and we share a recipe in each newsletter. He then emerged again with a vegan popup series, won a local San Francisco Iron Chef, opened Citizen Fox, and the baby restaurant kit fox as executive chef before moving to Chicago.Ĭreating the Fancy Plants brand, he started throwing dinner parties out of his house, simply because there was no such thing as 'upscale vegan dining' in Chicago. Wanting to learn more, Kevin then and went off to work for master chefs in many non-vegan restaurants, so he could broaden his technique and experience. In San Francisco, he started his cooking career at Millennium Restaurant, and then helped their sommelier open Yield and Pause Wine Bars as the chef. Kevin has been a pioneer of plant-based cooking in both San Francisco and Chicago. In the mean time, we are on a mission to give Chicago real food experiences that both satisfy, stimulate, and educate. We love and appreciate all efforts to create a more vegan world, AND we also value pure ingredients, and a diverse food culture. I'm not about to turn into Ronald McDonald, dancing on tik tok to sell nachos. We believe we can compete with both non-vegan restaurants, as well as the vegan trend that uses intense social media marketing to sell corporate fast food. There is a team of people who hope to re-open Fancy Plants Kitchen with new management and investment. Where both of the other 'pioneering' businesses were smaller, and I could work harder to make ends meet while Chicago warmed to the idea, a big restaurant requires more support.

I was hoping people would value what Fancy Plants Kitchen offered, and would become early adopters, helping a new business to grow into sustainability. It took a few years for Fancy Plants Cafe to catch on as well, as the idea of a 'vegan coffee shop' was still suspect.

It took time to develop an audience for 'upscale vegan dining' in Chicago when I moved here. Unfortunately, the restaurant as such had to close, as we ran out of money before our 2 year mark.

#Abc wine and spirits jobs full

We focus on providing seasonal offerings, local farms, scratch cooking, and honoring the deep traditions of plant-based cooking from many cultures around the world.Ĭheck out the list of dinners, classes, and offerings under the 'Reservations' tab!įancy Plants Kitchen was a full service restaurant that expressed these values, as well as community building, fundraising, showcasing local music, creating all our own proteins in house, and even having an extensive food garden which we would use every day. Our dinners are meant to satisfy, but also to expand our tastes.

We create popular 5-course Dinner Parties, Fancy Plants Kitchen is a dedicated team of professionals who are intent on creating ever greater experiences in the arena of plant based cooking, and is the creation of chef/owner Kevin Schuder.