Executive Chef

The Garlands of Barrington; Barrington (IL); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Paid time off

Paid holidays

401k with match

Medical, dental and vision insurance

Short and long-term disability

Life insurance

Heated underground parking

Upscale employee break room

Employee referral awards

Employee Assistance Program

Uniforms provided

Job summary

The Garlands of Barrington in Barrington, IL is seeking an Executive Chef to lead the culinary program across multiple dining venues, resident dining, and special events. You will oversee operations, maintain high-quality food and service, develop menus, and mentor a culinary team to meet the campus standards of fine dining and hospitality.

This full-time role offers a base salary of $110,000 to $120,000 per year, with a discretionary annual incentive.

Qualifications

• A culinary degree and a minimum of five years experience in fine and casual dining, with two of these five years in a position of management.
• Experience in fine dining or private clubs preferred.
• Sanitation license is required.
• Ability to develop seasonal menus and manage budgets.

Responsibilities

• Lead culinary program across multiple dining venues, resident dining, private events and celebrations.
• Recruit, coach, inspire and educate culinary Team Members to meet high standards.
• Develop elevated menus reflecting member preferences and pricing for all outlets.
• Manage food and labor costs within the allocated budget and monitor inventory.
• Collaborate with nutrition and hospitality teams to ensure quality and service.

Skills

Menu planning

Staff leadership

Budgeting

Customer service

Education

Culinary degree

Tools

Sanitation license

Job description

Job Location: The Garlands of Barrington - Barrington, IL 60010

Position Type: Full Time

Salary Range: $110,000.00 - $120,000.00 Salary/year

Executive Chef Base Salary $110,000 - $120,000

(With a discretionary Annual Incentive Bonus)

Role Definition

The accomplished and passionate Executive Chef is responsible for leading the culinary program to create memorable dining experiences for members of our premier senior living campus to meet and exceed the expectations of customers. The Executive Chef will oversee all culinary operations, including multiple dining venues, resident dining, private events, and special celebrations. The Executive Chef manages and trains staff that meets The Garlands’ standards of fine dining and hospitality and builds trusted and valued relationships with the customers.

Benefits for Employees (working 30 hours + per week)

• Paid time off
• Paid holidays
• 401k (with match)
• Medical, dental and vision insurance
• Short and long-term disability
• Life insurance

Benefits for All Employees (Full-time and Part-time)

• Heated, underground parking
• Upscale Employee break room
• Employee referral awards
• Employee Assistance Program
• Uniforms provided

Reporting Relationship

• Reports directly to the Food and Beverage Manager.

Principle Accountabilities

• Ensures that food and beverages available to customers are of exceptional quality.
• Interacts with customers to build relationships, collect information that assists in meeting their personal needs, and ensure their satisfaction and special dietary needs and requests are met.
• Develops elevated menu selections that reflect member favorites and encourages use of The Garlands’ dining venues, along with pricing for all restaurants, banquets and special events.
• Develops and maintains the allocated budget for all restaurants, banquets and special events which includes inventory, food costs, and labor while delivering outstanding value.
• Recruit, coaches, inspires and educates culinary Team Members through positive mentorship with regard to menu selections and their preparation, along with suggested wine pairings.
• Maintains the highest level of sanitation and safety standards in all kitchens and related facilities.
• Maintains appropriate levels of inventory in kitchens and related facilities and is responsible for conducting monthly inventory.
• Trains and directs Food and Beverage Team Members in The Garlands’ customer service standards and culinary operations standards, with a commitment to exceptional quality and hospitality.
• Works collaboratively with all nutrition and healthcare Team Members to satisfy dietary compliance without compromising flavor or presentation.
• Works collaboratively with all hospitality Team Members to develop engaging culinary events, chef’s tables, holiday celebrations, and cooking experiences.

Performance Standards

CUSTOMER SERVICE & COMMUNICATION

• Demonstrates excellent listening skills and communicates effectively while conveying patience and understanding.
• Responds to customers by promptly researching various options and following through with necessary actions in a timely and effective manner.
• Treats all customers with dignity and respect and establishes a trusting relationship with them, while maintaining confidence.
• Provides continuous training and communication with staff, while holding them accountable for working collaboratively and providing the highest quality of food and beverage services that meet and exceed The Garlands’ standards. Reinforces and rewards positive performance and takes action to correct performance that falls short.
• Ensures all food is prepared and presented according to The Garlands’ standards and that it meets and exceeds the expectations of customers.
• Develops creative menus that reflect a wide variety of choice, introduces new concepts, and continually elevates the dining experience while incorporating member preferences.
• Prepares descriptions and pre-shift tastings for dining Team Members to educate them about the menu selections and their preparation, along with appropriate wine pairings.
• Trains kitchen Team Members on appropriate sanitation and safety measures and holds them accountable for maintaining a clean and orderly kitchen.
• Demonstrates knowledge of The Garlands’ entire facility and directs customers appropriately, according to their needs.

ADMINISTRATION

• Completes inventory of food accurately and timely.
• Processes invoices accurately and timely.
• Develops schedules of employees to ensure all positions are fully staffed.
• Completes performance appraisals, developmental tools and corrective actions in a quality manner and on a timely basis.
• Completes Incident Reports accurately and timely.Completes Concern Reports accurately and timely.

FINANCIAL

• Negotiates the most competitive pricing available to a community of this size and makes purchases within budget.
• Recommends cost-savings opportunities.
• Manages food and labor costs within allocated budget.

Knowledge, Skills, & Abilities

• A culinary degree and a minimum of five years experience in fine and casual dining, with two of these five years in a position of management (i.e., Sous Chef) is required.
• Fine dining or private club experience is preferred with a genuine desire to connect with members and guests.
• A sanitation license is required.
• Must be able to demonstrate the ability to develop seasonal menus with fresh ingredients, scratch cooking and present food that is creative and memorable.
• Must be able to develop a budget for food and labor costs and manage costs within budget.
• Must be a flexible, highly customer service and people oriented individual with a love for the culinary arts who demonstrates compassion, patience and understanding, and is willing to do whatever it takes to provide the highest level of service.
• Must be a team-oriented individual who enjoys working collaboratively with others, creating an inspiring and high-performing environment, and communicating very effectively at all levels.
• Highly developed organizational skills and the ability to handle a wide variety of responsibilities simultaneously, which may include long hours (including weekends and holidays) and constantly changing priorities, while maintaining an upbeat, customer service focus, are a must.
• Calm, collaborative leadership and the ability to teach, guide, communicate, evaluate, recognize and develop a quality conscious and customer-oriented staff is required.

Physical Requirements

• Must be able to lift up to 75 lbs.
• Must be able to walk and stand continuously
• Must be able to handle sharp objects and varying temperatures, especially heat