Chef

Republic Chophouse•Green Bay, WI

20d•$55,000 - $65,000

About The Position

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. BECOME PART OF THE REPUBLIC FAMILY Republic Chophouse is an urban steakhouse, modern in approach & classic in spirit. "We value integrity, honesty, passion, and drive. Our employees are our most valuable resource, and we look forward to the opportunity to work with you! We offer competitive wages, growth opportunities, 401K, health benefits, and much more in a safe, clean, harmonious work environment. We want you to enjoy your time here and are 100% committed to helping you succeed in your new employment! Our purpose is to build your skillsets, your knowledge and your capabilities – giving you the confidence and support you need to thrive with us and your future employers."

Requirements

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

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