Chef

4 years

Were looking for a chef-driven, hands-on Executive Chef who wants real ownership of a tight menu, strong standards, and a kitchen culture built on consistency, cleanliness, and craft. Youll lead service, build systems, train a team, and drive food/labor performancewithout losing what matters most: the food on the plate .

• Lead daily BOH operations and service execution

• Supervise prep, cooking technique, and plating to maintain consistent, high-quality dishes

• Create a calm, organized line and prep environment with clear expectations

• Drive seasonal menu changes, monthly wine dinners, and private event menus

• Own recipes, plating costs, and order guides

• Build BOH/FOH training materials (including allergy awareness)

• Hire, train, and develop BOH talent

• Enforce and elevate company policies and standardsthrough coaching and accountability

• Maintain clean, organized walk-ins, line coolers, and storage areas

• Ensure labeling/dating and health code compliance

• Maintain City of Chicago Certified Foodservice Manager & Allergy certifications

• Schedule and manage labor

• Manage purchasing and protect margins

• Lead weekly inventory and keep actual cost under 26% while minimizing theoretical vs actual variance

• Weekly controllables review + monthly P&L review

• 2+ years kitchen management experience

• Strong high-volume line, prep, and expo skills

• Comfortable with systems: Toast POS, Sling scheduling, XtraChef inventory; Microsoft Office proficiency- must have strong Microsoft Excel skillset

• A chef who leads from the line, trains by example, and takes pride in a clean, disciplined kitchen

Pay (performance-based increases): $70k-$75k.

Benefits:

• 1 week paid vacation after 6 months

• 2 weeks paid vacation after 1 year

• Company-subsidized health, vision & dental

• Bonus program based on financial cost control

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses

Leadership

Team Management

Organizational Skills

Attention to Detail

Creativity in Menu Development

Communication Skills

Problem Solving Skills

Time Management

Ability to Work Under Pressure

Training and Development

Cost Management

Health and Safety Compliance

Customer Service Orientation

Adaptability

Collaboration

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