The Opportunity
We’re 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. You’ll lead service, build systems, train a team, and drive food/labor performance—without losing what matters most: the food on the plate .
What You’ll Own Food, Execution & StandardsLead 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 standards—through 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
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