What are the responsibilities and job description for the Chef position at Republic Chophouse?
We are searching for a talented and passionate Chef to join our team! You will be leading and guiding our BOH staff in the proper operations of a high-performance kitchen.
You are a strong leader with 5 years of supervisory and cooking experience in a high-volume restaurant. You have a passion to create great food, using top quality ingredients and creating a memorable dining experience. You have a sense of urgency and dedication to create to a friendly, growth minded and productive team atmosphere.
Responsibilities:
You are a strong leader with 5 years of supervisory and cooking experience in a high-volume restaurant. You have a passion to create great food, using top quality ingredients and creating a memorable dining experience. You have a sense of urgency and dedication to create to a friendly, growth minded and productive team atmosphere.
Responsibilities:
- Provide strong leadership to the BOH staff
- Interview and Hire staff members
- Educate and cross train all Line Cooks - grow their skillsets
- Review BOH staff at proper time increments; 90 day and annually
- Achieve and maintain our brand standards for quality and guest satisfaction
- Create top quality seasonal menus and exciting weekly features
- Prepare and cook foods of all types on a regular basis and for special guests or functions
- Plan and execute private dining events/menus on a weekly basis
- Review and approve BOH schedule, created by the Kitchen Manager
- Review and approve Food orders
- Assign work duties for each station; Pantry, Fry, Sautee, Broil and Dishpit
- Establish and monitor performance and development goals for team members
- Maintain our quality standards of raw and cooked foods
- Ensure security and proper storage of food and beverage products
- Assist management with controlling expenses; food, supplies, and labor costs
- Provide written detailed recipes to management for entry into our systems
- Review PAR levels with Kitchen Manager to ensure proper inventory levels
- Some college and/or advanced training in food and beverage management plus 5 years of related experience, including supervisory experience; or an equivalent combination of education and experience
- ServeSafe or Food Handler’s certification, or willingness to obtain
- Must have advanced knowledge of food service regulations
- Must be organized, skilled with time management, and efficient in hot and cold line production
- Must be able to stand for 8 hours per shift in an environment with extreme temperatures
- Skilled with the use of hand tools or machines needed for the position
- Able to lift, carry, or pull objects that may be heavy
Salary : $55,000 - $65,000