Esquire Executive Chef

M Street Entertainment Group; Chicago (IL); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) plan

Company-paid life insurance

AD&D

STD/LTD

Employee Assistance Program

Paid time off

Chicago Paid Leave

Paid Sick and Safe Leave

Paid bereavement leave

Job summary

Esquire, a modern luxury steakhouse in Chicago, seeks an Executive Chef to own the food program and lead the entire BOH. You will direct menu development across Wagyu, seafood, and sushi, and supervise the Chef de Cuisine, Executive Sous, the Sous bench, pastry, and the dining-room sushi program.

The role demands 8+ years in fine-dining leadership, with demonstrated Wagyu and premium-protein experience. Compensation aligns with market, and benefits include insurance and 401(k).

Qualifications

• 8 years progressive culinary leadership including Executive Chef or strong CDC in fine dining.
• Demonstrated Wagyu / premium-protein and seafood program experience; raw-bar/sushi exposure preferred.
• Proven menu development, food-cost, and large-brigade leadership.
• Calm, exacting leadership presence and a teacher's instinct.

Responsibilities

• Own menu development, execution, and the standard across the Wagyu, seafood, and sushi programs.
• Lead the full BOH brigade; build the kitchen team and the culture of the line.
• Drive bespoke, sequenced preparation per Wagyu cut and the daily seafood and fish-aging programs.
• Own food cost, sourcing, par levels, and supplier relationships across producers.
• Set and hold plating, timing, and quality standards; run line checks and tastings.
• Partner with the Beverage Manager and GM on the full guest experience and pacing.

Skills

Executive Chef experience

Wagyu program leadership

Menu development

Food cost management

Large brigade leadership

Job description

• Pay or shift range: $120,000 USD to $150,000 USD
• Back of House
• Full-Time
• Requisition #: ESQUI001102

Description

Location: 58 East Oak Street, Gold Coast, Chicago, IL Employment type: Full-time Classification: Salaried, exempt Reports to: Director of Operations

Why Esquire

Esquire is a 265-seat luxury steakhouse in Chicago’s Gold Coast where Japanese precision meets French technique — anchored by an elite Wagyu and seafood program, a four-level Wine Tower, the OakShō omakase counter, and the invitation-only 58 Club. We hold an uncompromising standard and hire people who want to set it, not just meet it. Esquire is operated by M Street Collective, the group behind Nashville’s Virago, Moto, Kayne Prime, and Saint Añejo.

The Role

Runs the entire kitchen and owns the food. Esquire is a modern luxury steakhouse that transcends the category — Japanese precision built on a French foundation — anchored by an elite Wagyu program and a seafood-and-sushi program that earns equal billing. The Executive Chef is the guarantor of quality, consistency, and innovation on the plate, leading the Chef de Cuisine, Executive Sous, the Sous bench, pastry, and the dining-room sushi program.

What You’ll Do

• Own menu development, execution, and the standard across the Wagyu, seafood, and sushi programs.
• Lead the full BOH brigade; build the kitchen team and the culture of the line.
• Drive bespoke, sequenced preparation per Wagyu cut and the daily seafood and fish-aging programs.
• Own food cost, sourcing, par levels, and supplier relationships across producers.
• Set and hold plating, timing, and quality standards; run line checks and tastings.
• Partner with the Beverage Manager and GM on the full guest experience and pacing.

What You Bring

• 8+ years progressive culinary leadership, including Executive Chef or strong CDC in fine dining.
• Demonstrated Wagyu / premium-protein and seafood program experience; raw-bar/sushi exposure preferred.
• Proven menu development, food-cost, and large-brigade leadership.
• Calm, exacting leadership presence and a teacher's instinct.

Certifications & Requirements

• Chicago Food Service Sanitation Manager Certificate (FSSMC) - REQUIRED. Local certificate issued by the City of Chicago Department of Public Health using National CFPM certification
• Certified Food Protection Manager (CFPM) — REQUIRED. Current ANSI-CFP–accredited CFPM (valid 5 years); this role serves as an on-duty CFPM. At least one CFPM must be present during all hours of food preparation and service.
• Allergen Awareness (manager) — REQUIRED with CFPM. Illinois-approved, ANAB-accredited allergen training within 30 days; renew every 3 years; kept on site.

Compensation — Pay Scale

$120,000–$150,000 per year, paid as an annual salary (market-aligned). The final offer is confirmed in writing. This position is eligible for a performance bonus as a component of total compensation.

Eligible team members receive group medical, dental, and vision insurance (the Company pays part of the premium); a 401(k) plan; Company-paid life insurance, AD&D, STD, and LTD; and a confidential Employee Assistance Program. Time off includes Paid Time Off for eligible salaried positions, Chicago Paid Leave and Paid Sick and Safe Leave, and paid bereavement leave, plus the protected leaves required by federal and Illinois law (FMLA, VESSA, military, jury, and voting). Final plan details and eligibility are confirmed in the written offer.

Held to Esquire’s four pillars — quality, consistency, hospitality, and innovation — and the five universal competencies: professionalism, teamwork, growth mindset, excellence, and hospitality.

About Esquire

Esquire is a modern luxury steakhouse on Oak Street in Chicago’s Gold Coast — Japanese precision built on a French foundation, anchored by an elite Wagyu program and a seafood-and-sushi program that earns equal billing. Across a 265-seat dining room, a four-level ~5,000-bottle Wine Tower, the Trophy Room, the invitation-only 58 Club, and the OakShō omakase counter, it delivers omotenashi-inspired hospitality and culinary theater in a vintage-Hollywood setting.

About M Street Collective

M Street Collective is the hospitality group behind Esquire, with operations in Nashville and Chicago. Built on four pillars — quality, consistency, hospitality, and innovation — and a commitment to innovation, leadership development and world-class training, the Collective creates restaurants and experiences defined by an uncompromising standard and genuine, anticipatory care.

M Street Collective is an equal opportunity employer. We consider all qualified applicants without regard to race (including traits associated with race under the CROWN Act), color, religion, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, marital or family-responsibilities status, disability, military or veteran status, citizenship or immigration status, arrest or conviction record (as limited by law), credit history, genetic information, or any other characteristic protected by federal, Illinois, or Chicago law. Consistent with the Illinois Job Opportunities for Qualified Applicants Act, we do not ask about criminal history on the application, and we do not ask about salary history. Reasonable accommodations are available for applicants with disabilities, for pregnancy and related conditions, and for religious observance — contact People Operations. This position is performed in Chicago, Illinois.

Travel Required

No .

Qualifications

Experience

Required

8 years: Progressive culinary leadership, including Executive Chef or strong CDC in fine dining

Preferred

Demonstrated Wagyu / premium protein and seafood program experience; raw-bar/sushi exposure preferred

Proven menu development, food-cost, and large-brigade leadership

Calm, exacting leadership presence and a teacher's instinct

Licenses & Certifications

Required

Chi. Food Sanit Mgr Cert

Cert Food Protection Mgr

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.