Executive Chef

EXECUTIVE CHEF

Reports to: General Manager 
Department: Kitchen

OUR STORY

The Forester Hotel is the natural selection for modern comfort and evolutionary service. Founded on the motto of “Love of Science and Nature,” the city of Lake Forest blends preservation and progress—from open lands backing onto office parks to the cobblestone streets of historic Market Square. As an upscale Hyatt property, we are committed to delivering refined hospitality through thoughtful service, strong operational integrity, and an engaged team culture. Our success is driven by collaboration, creativity, elevated culinary experiences, and a passion for excellence behind the scenes and on the guest-facing floor.

RESPONSIBILITIES 
 
What You'll Do

• Lead all culinary operations including restaurant, lounge, banquet, catering operations. 
• Develop innovative seasonal menus, banquet offerings, and culinary promotions that elevate the guest experience. 
• Ensure exceptional food quality, consistency, presentation, and sanitation standards across all outlets. 
• Manage food and labor costs, purchasing, inventory controls, and vendor relationships to maximize profitability. 
• Recruit, train, mentor, and develop culinary and stewarding team members while fostering a collaborative culture. 
• Conduct performance evaluations, coaching conversations, and ongoing leadership development. 
• Partner with hotel leadership to execute operational strategies and achieve financial goals. 
• Resolve guest concerns professionally and proactively enhance guest satisfaction. 
• Ensure compliance with Hyatt brand standards, food safety requirements, and local health regulations. 
• Participate as a member of the hotel executive committee and support overall hotel operations.

What You'll Bring

• Strong culinary leadership experience within hotel, resort, or upscale restaurant environments. 
• Proven ability to manage kitchen operations, labor costs, inventory, menu development, and financial performance. 
• Advanced understanding of food preparation techniques, sanitation standards, and culinary trends. 
• Exceptional leadership, communication, organization, and team development skills. 
• Ability to thrive in a fast-paced hospitality environment while maintaining attention to detail. 
• Experience developing seasonal menus and creating elevated guest dining experiences. 
• Minimum of three (3) years of progressive culinary leadership experience preferred. 
• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred. 
• Food Handler Certification required; BASSET Certification preferred.

OTHER INFORMATION 
 
What You Can Look Forward To

• Competitive compensation package 
• Full benefits package, including medical, dental, vision, and 401(k) with company match 
• Paid Time Off (PTO) 
• Growth opportunities within a company focused on strategic expansion and development 
• Hotel discounts at locations worldwide 
• Tuition Reimbursement 
 
Janko Hospitality is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. The posted wage range represents the good-faith base pay range for this role at the time of posting. Total compensation may include base salary, benefits, and other company-provided offerings.