Executive Chef – Full Service, High Volume, fresh, seasonal, high quality food

IL Chicago
Depending on experience - target base range $70,000-$90,000

The Executive Chef will oversee and coordinate the planning, organization, training and leadership of all BOH operations at the restaurant. Responsible for ensuring employees are performing their job responsibilities and meeting all job expectations. Responsible for managing food and labor costs for the BOH at the restaurant. Provide support and commitment to the restaurant and management team in regards to strategy, policies, service, staff, and food. Help in maintaining and creating an exciting, inviting and progressive environment for the restaurant through food while always adhering to and being guided by the company values.
Chef must also have a strong willingness to become part of a community that is focused on people and making connections, while also strengthening the relationships that already exist and share in the restaurant's vision and responsibility of being eco-conscious through sustainability and leadership in the community and industry.


Candidates must have a proven success in serving skillfully and carefully crafted dishes of outstanding quality, in addition to a culinary degree and/or equivalent training with highly respected culinary masters. Impeccable service standards, clean work habits, with great attention to detail. Proven ability to lead a staff and positively influence employee behavior. Must have excellent communication skills and knowledge of basic restaurant business administration, including food cost and labor management. High volume ($4mm/yr+) experience is a must.

Candidates outside the Chicago market that are willing to relocate will be considered. This group will continue to open new restaurants around the country!