Executive Chef

Republic Chophouse; Green Bay (WI); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Training & development

401(k)

401(k) matching

Competitive salary

Dental insurance

Employee discounts

Tuition assistance

Job summary

Republic Chophouse in Green Bay, WI is seeking an Executive Chef to lead catering and event menus, oversee production, and ensure top culinary standards across all offerings.

You will manage staff, control costs, enforce health and sanitation rules, and collaborate with leadership to align kitchen operations with business goals. The role requires strong leadership, menu development, and a hands-on approach to guest experience, with opportunities for growth and professional development.

Qualifications

• Minimum 2 years in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and holidays, to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).

Responsibilities

• Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.
• Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.
• Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.
• Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
• Oversee inventory management, cost controls, and budget adherence.
• Collaborate with leadership and event coordinators to tailor menus and culinary experiences.
• Ensure health, sanitation, and regulatory compliance across the kitchen.
• Plan and lead staff meetings and training sessions.

Skills

Kitchen leadership

Cost control

Menu development

Food safety

Staff training

Operations software

Flexibility

Job description

Benefits:

• Health insurance
• Paid time off
• Training & development
• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance
• Employee discounts
• Tuition assistance

Position Objective:

The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations.

Essential Duties and Responsibilities:

Culinary Excellence

• Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.
• Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.
• Ensure all dishes meet high standards for quality and presentation before they reach any guest.
• Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.

Leadership and Staff Management

• Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.
• Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
• Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.
• Work closely with Restaurant Leadership to align culinary operations with overarching business objectives.

Operational Management

• Maintain effective cost control measures in food preparation and kitchen operations without compromising quality.
• Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.
• Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.

Communication and Coordination

• Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.
• Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.

Regulatory Compliance:

• Ensure compliance with all local, state, and federal labor and health codes.
• Maintain certifications and ensure all kitchen staff are trained in food safety practices.
• Regularly review and update kitchen practices to adhere to the latest sanitation standards.

General Functions & Responsibilities

• Actively participate in menu planning and the introduction of new dishes.
• Schedule and lead staff meetings, training sessions, and planning reviews.
• Develop and enforce kitchen protocols to streamline operations and enhance staff performance.
• Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.

Requirements

• Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and holidays, to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).