Executive Chef

As an Executive Chef, you will be responsible for overseeing our culinary team for all venues, ensuring high-quality food service, and menu development for weddings, private events, business meetings, dinners, and day-to-day restaurant service. Your creative culinary skills, leadership abilities, and commitment to excellence will contribute to our guests' exceptional dining experiences.

Carterville, IL. Up to $60k annually starting pay.
Duties/Responsibilities Including But Not Limited To:

Culinary Leadership:
o Develop and execute innovative menus that reflect the winery’s commitment to quality and creativity.
o Ensure consistency and excellence in food preparation and presentation across all venues.
o Stay current with culinary trends and integrate them into menu offerings.
o Lead and inspire the kitchen team, fostering a positive and collaborative work environment.
o Effectively communicate with fellow kitchen staff, servers, and front-of-house management to ensure and address any customer or kitchen-related concerns.
Operational Management:
o Oversee daily kitchen operations, including inventory management, ordering, and cost control.
o Ensure compliance with health, safety, and sanitation standards.
o Maintain high standards for kitchen cleanliness and organization.
o Develop and manage kitchen budgets, including labor and food costs.
Event Coordination:
o Collaborate with event planners and the marketing team to design customized menus for weddings, private events, and business functions.
o Ensure seamless execution of all events, from menu planning to delivery.
o Work closely with the front-of-house team to ensure guest satisfaction.
• Team Development:
o Recruit, train, and mentor kitchen staff.
o Conduct performance evaluations and provide ongoing feedback to team members.
o Foster a culture of continuous improvement and professional development.
Qualifications:
• Proven experience as an Executive Chef or similar leadership role in a high-end restaurant, hotel, or catering environment.
• Culinary degree or equivalent professional experience.
• Strong understanding of various cooking methods, ingredients, equipment, and procedures.
• Excellent record of kitchen and staff management.
• Ability to develop and manage budgets.
• Exceptional communication and leadership skills.
• Creative and innovative mindset with a passion for culinary arts.
• Strong organizational and time management abilities.
• Ability to work flexible hours, including evenings, weekends, and holidays.
Basic Requirements
- Valid and current driver’s license
- Must be available for holidays, weekends, and evenings
- Year-round residency preferred
- Food Handlers Permit
- Must have strong interpersonal skills
- Must have a neat appearance
- Must have strong oral communication and comprehension skills
Physical Requirements
- Ability to stand for extended periods and perform repetitive tasks.
- Lift and carry heavy pots, pans, and trays when necessary up to 30 pounds.
- Work in a hot and crowded kitchen environment.