Executive Chef

1 month ago


Chicago, United States Private Listing Full time

We are seeking an Executive Chef to lead our small, high-volume and high-quality neighborhood restaurant. 

There are two menus, a nightly dinner menu and a brunch menu offered Saturday and Sunday day. The kitchen is currently fully staffed.


Kitchen Hours

We are open seven days a week for dinner and 2 days a week for brunch. The kitchen closes at 9 pm Sunday and weeknights. On Friday and Saturday the kitchen closes at 10.

Responsibilities:

· Develop all menu items, taking into account

o Sustainability

o use of local ingredients

o Cross utilization of ingredients

o Meeting of speed of service standards

o Kitchen load and staffing

o Prep capacities

· Ordering of all ingredients and kitchen supplies

· Hiring, training and mentoring of kitchen personnel

· Maintenance of culinary standards, personally and among the kitchen team

· Actively cooking on the line as needed and executing prep production

· Conducting and input of weekly inventories

· Oversight of kitchen maintenance and equipment

· Working with and negotiating with all vendors

· Comply with all food safety standards Maintenance of personal Serve Safe certifications

· Working closely with the general manager, ownership and our external marketing team to create new menus and promotions to continue our current success

· Compliance with all applicable state and federal laws

· Development, implementation and follow-up of all kitchen cleaning schedules for the kitchen, dish areas, storage areas and back yard

· Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate and equipment is working properly.

Additional Details

Salary $75,000 per year plus bonus

Benefits

· Dental vision and health insurance

· Employee discount

· Flexible schedule



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