Chicago | Executive Chef | Elegant, High Volume

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)
• PTO
• Medical
• Parking
• Excellent culture & work environment
• Dining discounts
• EOE - 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.