Executive Chef

Job Title: Executive Chef (Current & Future High-End Concepts)
Company: The Fifty/50 Group

About the Opportunity

The Fifty/50 Group is seeking an experienced, detail-oriented Executive Chef to join our culinary leadership team. As we prepare for a significant phase of growth—including three new upscale concepts slated for 2026/2027—we are looking for a leader capable of commanding a high-volume, high-standard kitchen.

This role is ideal for a chef who thrives in polished, chef-driven environments and wants to be part of a stable, growing hospitality group with a proven track record in Chicago. Our executive chefs have a tremendous amount of creative freedom while they are required to work within the frameworks of our company culture and operating procedures.

The Role

We are interviewing candidates for placement within our current portfolio of upscale concepts, as well as building our leadership bench for upcoming openings.

The ideal candidate has a "pedigree of excellence"—someone who understands the nuances of fine dining service standards but possesses the operational grit required for high-volume execution. You will be responsible for maintaining the culinary identity of the restaurant, driving financial performance, and mentoring a large brigade. The ability to develop menus at a high-level and of high-quality and doing so with budgeted labor and food cost is critical to your success in our company.

Key Responsibilities

• Menu Development: Collaborate with ownership and the Corporate Culinary Director to refine and elevate menu offerings, focusing on seasonality and premium sourcing.

• Operational Excellence: Maintain immaculate standards for food quality, presentation, and kitchen sanitation.

• Financial Acumen: Manage COGS, labor, and operating expenses with precision, ensuring profitability without compromising the guest experience.

• Leadership: Recruit, train, and mentor a diverse kitchen team. We need a leader who leads by example, not just from the office.

Qualifications

• Experience: Minimum 5+ years of Executive Chef experience in high-volume ($6M+ annual revenue), upscale, or fine dining establishments.

• Pedigree: Previous tenure at an upscale steakhouse, Michelin-recognized, James Beard-awarded, or similarly accolated restaurant groups is preferred.

• Management: Proven ability to manage a team of 20+ BOH employees.

• Systems: Proficiency with inventory management software, recipe costing, and labor scheduling tools.

Why Join The Fifty/50 Group?

Since 2008, The Fifty/50 Group has been a pioneer in Chicago hospitality. We offer:

• Competitive salary and performance-based bonuses.

• Comprehensive benefits package (Health, Dental, Vision).

• Genuine opportunities for career growth as we expand our footprint in 2026 and beyond.

The Fifty/50 Group is an equal-opportunity employer. All applications will be kept strictly confidential.