Upon opening, Chop Shop was named one of Chicago Magazine's best new restaurants. Chop Shop stands alone in being the only restaurant & bar to also operate a full retail butcher & Italian sandwich shop, along with an indoor venue holding up to 600 people.

Qualified candidates should have minimum 2 years experience on a kitchen line and a passion for working in fast paced kitchens with both restaurant and large scale event experience.

If you're looking to work in an organization where the day to day and week to week programming is consistently generating new customers and diverse offerings, Chop Shop is a place that provides fun, fresh and creative outlets across all revenue centers.

Daily responsibilities include organization and management of the kitchen line, cost control and maintaining quality and consistecy for our menus. We strive to create a zero-waste cooking environment we use all parts of the animal throughout our menus with the butcher shop and deli. The cross-utilization of product between the butcher and the restaurant is a key component to the menu. 

The restaurant focuses on working with the freshest local ingredients, providing a warm and friendly experience, and an unpretentious approach to high quality food made from scratch to compliment our well thought out cocktails, beer, and wine program.

Summary: Our line cooks have an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. 

Responsibilities: 
•In charge of your area of the line and of what's coming out of the kitchen. Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. 
•Advise ownership on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Maintain and surpass all health code qualifications and standards.
•Expectation to control all overhead in your area and adhere to the budget throughout the year.
•To maintain control of the standards for purchasing and receiving items. 
•Work closely with the front of house managers and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. 
•To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. 
•Constantly inspect all food service execution at all times to ensure that the correct standards and codes are maintained. 
•Responsible for control of equipment and scheduling maintenance.

City and ServSafe Food Handler Certifications Required
Allergen and HACCP Certifications a plus