Job Title: Executive Chef

Compensation: $110,000 – $120,000 annually

Benefits: Bonus: PTO, 401K, Benefits, Bonus

Overview:
I am recruiting on behalf of a top-tier client in Chicago for an Executive Chef to lead their culinary operations.

This role requires an innovative and strategic culinary leader to oversee multiple food outlets, elevate guest experiences, and drive profitability.

The Executive Chef will mentor and inspire the team, collaborate with hotel leadership and events departments, and ensure every dish meets the highest standards of quality, creativity, and consistency.

Key Responsibilities:

• Direct all culinary operations across multiple outlets, ensuring excellence in food quality, presentation, and service.
• Create, refine, and execute menus that balance innovation, efficiency, and profitability.
• Develop and implement culinary and revenue strategies to grow business and enhance brand presence.
• Partner with sales, catering, and event teams to deliver flawless banquets, private events, and group functions.
• Coach and develop the culinary team, promoting professional growth and fostering a positive culture.
• Manage food, labor, and operating costs to maintain financial performance targets.
• Select and evaluate vendors to ensure product quality and cost effectiveness.
• Represent the culinary team at events, promotions, and guest experiences.
• Keep current with culinary trends, emerging techniques, and industry innovations.
• Ensure compliance with all health, safety, and sanitation regulations.

Qualifications:

• At least 5 years in a senior culinary leadership role within multi-outlet, high-volume luxury operations.
• Proven success in team leadership, mentorship, and talent development.
• Strong financial, operational, and business management expertise.
• Highly organized with the ability to oversee multiple outlets in a fast-paced environment.
• Flexibility to work varied and extended shifts; multilingual skills are a plus.