The Revolution Brewpub, located in Chicagos Logan Square neighborhood off the California blue line stop, is a gathering place for those who come to visit us from all over the globe. Our guests can grab a spot at the bar or a table with the company of friends and family to enjoy excellent one-off brews and taste our fantastic dishes served up by our Brewpub team. Our open kitchen is tight and fast-paced, with a great crew of cooks who take pride in their work and the dishes produced.
The Executive Chef is responsible for all food production coming out of our award winning kitchen. Key elements of the role include menu development, labor budgeting and schedules, and supervising the back of house staff. This individual needs to be a creative voice in developing new items to bring in new customers while maintaining the highest food quality and hygiene standards to keep our guests coming back.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
Develops and upholds policies and procedures to enhance and measure quality; continually updating SOPs to incorporate state-of-the-art techniques, equipment, and terminology.
Safeguards all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.
Implements measures to minimize food costs; exercises portion control for all items served and works with General Manager in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget, projecting annual food, labor, and other costs and monitors actual financial results and takes corrective action, as necessary, to ensure targets are met.
Approves the requisition and purchase of products and other necessary food supplies.
Schedules and conducts kitchen management meetings.
Consult with the Chef de Partie about the food production aspects of special events and banquets.
Reports to and interacts with the General Manager to ensure that food production consistently meets, or exceeds, the expectations of guests.
Perform other duties as directed.
Interviews, selects, trains, supervises, counsels and disciplines all employees in the department.
Develops, maintains and trains a professional workforce. Provides training and professional development opportunities to all kitchen staff.
Puts in place whatever measures are necessary to ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Ensures all services to customers are conducted in a highly professional manner.
QUALIFICATIONS & EXPERIENCE
Must have at least 8 years culinary experience with at least 2 years as a high volume Chef or Sous, with managing a staff of kitchen managers who oversee BOH staff, as well.
Bachelor's degree in Culinary Arts, or equivalent experience required.
Conversational kitchen Spanish is required.
Extensive food knowledge and creativity, including baking and butchering.
Demonstrates an ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, at all times refraining from abusive, insubordinate and/or violent behavior.
Detailed knowledge of purchasing, ordering, receiving, food costing and inventory procedures
Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and email.
Current Food Manager Sanitation Certificate for Chicago with Allergen training.
Ability to work early mornings, late nights and weekend hours.
This is a full-time exempt salaried position with pay commensurate with experience. Revolution is a great place to work and offers an excellent benefits package including paid vacation, health and dental insurance, and a 401K with company match.
To apply, please complete an application at revbrew.com/employment.