Position: Executive Chef

Salary: $79,500-102,250

Position Summary

The Executive Chef is the senior position in the kitchen's chain of command at the restaurant level and is responsible for everything that goes on in the kitchen. This position oversees all Head Chef's/Chef de Cuisine, Sous Chefs and kitchen staff and answers directly to the Director of Culinary Ops.

***Note: This position may be assigned to any of the following locations: Oak Brook, Schaumburg, or Naperville. Candidates must be willing and able to work at any assigned location.

Primary Responsibilities and Duties

Essential Functions:

• Ensures all corporate specifications and policies are being adhered to
• Oversees all kitchen food production
• Institutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops
• Responsible for food quality, food cost to budget, and labor cost to budget
• Responsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections
• Discipline all kitchen staff, including termination
• Supervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory
• Adhere to Bottleneck Management policies and procedures
• Schedule kitchen staff
• Prep coordination and station par levels
• Train all chefs and kitchen staff at restaurant level on new menu items
• Develop the menu, as well as new recipe ideas
• Hire all kitchen personnel

Qualifications and Skills:

• Must have 3+ years prior Executive Chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school
• Must have a good knowledge of culinary trends and execution
• Demonstrates high level of organizational, time management, and multi-tasking skills
• Excellent communication skills necessary
• Must have or pass a certified managers sanitation class
• Basic knowledge of first aid

Supervisory Responsibilities: Leadership and relationship building responsibilities for HOH staff

Reports to: Director of Operations

Department: HOH Operations

Hours of work: Ability to work a variable schedule, including weekends

Work Environment/Physical Demand:

• Must be able to stand for full shift
• Must be able to lift at least 50 pounds
• Must have good hearing for accurate communication with guests.
• Must be able to use hands and fingers to handle and feel objects, tools controls and type
• Must be able to work in areas of loud noise.
• Required to frequently reach, bend, stoop, and carry
• Must be able to work in both warm and cool environments; indoors and outdoors
• Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish
• Extended periods of standing and walking to different parts of the restaurant at different levels.
• Fast paced hands on position.
• Dining facilities are both outside and inside. Lighting is maintained at a low level.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.