Chef de Cuisine

This is your chance to shape the culinary program from the ground up while working alongside some of the country’s top talent.

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!

• Report directly to the Executive Chef
• Order all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Management of recruiting, hiring, scheduling, reviewing and terminating
• Manage staff schedules and ensure cuts are being made whenever possible
• Maintaine open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Oversee quality control of all food production and execution
• Develope unique and visually appealing plating designs for new dishes
• Create new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensure all health and safety standards are upheld by enforcing high sanitation standards
• Address all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Comple and maintaine inventories with purchaser
• Knowledge and understanding of the Profit and Loss Statement on a monthly basis
• Continually work through R&D process with the Executive Chef to further dishes on the menu

What We’re Looking For:

• 3+ years in a Chef de Cuisine role in elevated dining
• Strong leadership, organization, and financial acumen
• Ability to thrive in a high-volume, high-profile opening

If you’re ready to lead with precision, creativity, and excellence, apply today .

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments