Chef

Want to flex your culinary creativity and put your mark on a well-known local business? Revolution Brewing is seeking a Head Chef/Kitchen Manager to manage our kitchen and keep our seasonal menu fresh and new! We just renovated the Brewpub this winter and are looking for a Head Chef who can craft a menu that matches our revitalized vibe. We’re looking for someone highly motivated and independent, and that takes immense pride in their product, quality, and facilities. We’re excited to speak to persons who have experience running a highly organized operation and lead with clear communication and respect.

In this role you’ll act as Head Chef and kitchen manager. That means you will:

• work on our seasonal menus, working with local purveyors to create unique and fresh menu options
• work alongside the kitchen staff to schedule, supervise, and evaluate their work, creating a culture where they’re encouraged to learn and grow. Maintain presence during times of high business volume.
• oversee the purchasing, receiving, storage, and inventory of all food and BOH supplies. 
• create and carry out control measures to minimize food and supply waste, spoilage, and loss, optimizing not just food costs but spoilage costs.
• ensure high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas.
• design seasonal menus for the restaurant and special events, focusing on freshness and locality.
• develop recipes that are a combination of your expressiveness and the restaurant’s personality, creating standards for food prep and presentation for consistency, calculating ideal food costs, and establishing menu prices. You will need to create recipe/pick up sheets along with sharing allergen information with FOH.
• hire, train, motivate, and develop kitchen staff, including cross-training and promotion of personnel. You will also train BOH staff on seasonal and new recipes and update the training process for new hires as you find necessary.
• undertake special projects as assigned by the General Manager and leadership.
• act as the face & voice of the restaurant on company social media channels.

Benefits & Perks:

• Health, Dental, and Vision Insurance
• 401k with company match
• Bonus structure - up to 10% of base salary
• Paid Time Off  - Head Chef starts with 3 weeks
• Dining Discounts and other benefits

BIPOC candidates highly encouraged to apply, even if your past experience doesn’t align perfectly with every qualification in the job description.

• Current Food Manager Sanitation Certificate for Chicago, along with Allergens certification
• At least 5 years kitchen management experience, including experience creating menus, menu costing, and training kitchen staff.
• Open availability to work mornings, nights, and weekends.
• Ability to stand for long periods of time in hot temperatures, as well as lift 50 lbs.
• Conversational kitchen Spanish is preferred
• Experience using GSuite and comfortable using spreadsheets for budgeting and cost analysis
• Management style of a servant leader with a willingness to work alongside your line for training, busy periods, and when they ask for help (and keeping a culture of encouraging the line to ask for help and growth)