DESCRIPTION :
We are seeking a passionate, experienced, and visionary Executive Chef to lead the culinary team at our elegant, high volume ($10mm) location situated in the suburbs of Chicago. This individual will be responsible for overseeing all kitchen operations, crafting a menu that reflects the brand’s heritage, maintaining exceptional food quality, and ensuring the highest standards of kitchen efficiency and cleanliness. The Executive Chef will be a hands-on leader, actively engaged in cooking, training, mentoring, and innovating to maintain our company’s reputation for excellence.
Key Responsibilities :
Menu development & execution
- Design and execute a refined, seasonal menu rooted in classic French and Southeast Asian traditions.
- Introduce creative dishes that remain authentic to our brand while appealing to a sophisticated clientele.
- Maintain consistency and excellence in food presentation and flavor profiles.
Kitchen Leadership
Hire, train, and supervise all back-of-house staff, fostering a culture of professionalism, respect, and collaboration.Provide ongoing mentorship and development to sous chefs and line cooks.Lead daily pre-shift meetings and ensure clear communication throughout the culinary team.Operational Oversight
Oversee all aspects of kitchen operations, including scheduling, purchasing, receiving, prep, service, and closing procedures.Implement and enforce food safety and sanitation standards according to local health regulations and company policies.Monitor food inventory and collaborate with the General Manager to manage ordering and vendor relationships.Cost Management
Ensure food cost targets are met through portion control, waste management, and supplier negotiations.Analyze kitchen performance metrics and adjust strategies to maintain profitability without compromising quality.Guest Experience & Collaboration
Work closely with front-of-house leadership to ensure seamless guest service and exceptional dining experiences.Address guest feedback constructively and adapt offerings based on clientele preferences and seasonal trends.REQUIREMENTS :
Minimum of 5–7 years of experience as an Executive Chef or Executive Sous Chef in an upscale or fine dining environment.Deep understanding of French and Southeast Asian culinary traditions; fusion cuisine experience is highly preferred.Proven track record in menu creation, kitchen team development, and back-of-house operations.Strong leadership and communication skills with a collaborative, hands-on management style.Exceptional skills in food cost management, inventory control, and kitchen organization.Culinary degree or equivalent hands-on experience.ServSafe or equivalent food safety certification required.Passionate about creating a memorable, sensory dining journey that reflects the heritage and elegance of our brand.BENEFITS :
Market base salary ($120K)PTOMedicalParkingExcellent culture & work environmentDining discountsEOE - We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.