What are the responsibilities and job description for the Chef position at The Chop Shop?
Job Summary
We are seeking a talented and experienced Steakhouse Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will have a strong background in food preparation, kitchen management, Butchering and team leadership, with a passion for culinary excellence. This role involves overseeing daily kitchen operations, menu planning, and ensuring the highest standards of food safety and quality. The Chef will play a vital role in maintaining a cohesive team environment while managing food production and service in a fast-paced setting.
Responsibilities
- Lead and supervise kitchen staff to ensure efficient food preparation and presentation
- Develop and update menus that reflect current culinary trends and customer preferences
- Oversee food production, ensuring consistency, quality, and safety standards are met
- Manage inventory control, including ordering, stock rotation, and waste reduction
- Ensure compliance with food safety regulations and sanitation standards
- Coordinate catering events, banquets, and special functions with attention to detail
- Supervise shift management, including scheduling staff and overseeing daily operations
- Train new team members on food handling, preparation techniques, and safety protocols
- Collaborate with management on budget control and resource allocation
- Maintain a positive work environment that promotes teamwork and professional growth
Skills
- Extensive culinary experience with a strong background in fine dining and catering
- Proven leadership skills with experience supervising kitchen teams and managing staff
- Knowledge of food safety standards and sanitation practices
- Expertise in menu planning, food production, and kitchen management
- Strong organizational skills including inventory management and control
- Excellent communication skills to coordinate with team members and other departments
- Ability to manage multiple priorities efficiently in a high-pressure environment
- Experience in banquet service, restaurant management, or hospitality industry preferred
- Familiarity with dietary requirements and dietary department procedures
- Competence in food handling, catering logistics, and shift management
- Passion for culinary arts with an emphasis on quality, presentation, and innovation
Job Type: Full-time
Pay: $75,000.00 - $95,000.00 per year
Work Location: In person
Salary : $75,000 - $95,000