Executive Chef

Bocado Tapas; Barrington (IL); On-site; USD 90,000 - 130,000; Full time

Job summary

Bocado Tapas is seeking an Executive Chef to lead all back-of-house operations, drive menu development, and maintain exceptional hospitality. The role oversees staff, inventory, and cost controls while upholding the brand's culinary standards across a dynamic kitchen team.

The successful candidate will bring a minimum 7–10 years of progressive culinary experience, leadership in high-volume environments, and a strong financial acumen to ensure quality and profitability.

Qualifications

• Proven leadership and team-building experience in a high-volume kitchen.
• Strong financial acumen with budgets, food costs, and labor efficiency.
• Creative approach to menu development and plating in line with brand vision.
• Excellent communication skills across FOH and BOH teams.
• Ability to work long hours in hot/cold kitchen environments.

Responsibilities

• Provide quality hospitality and oversee back-of-house operations.
• Hire, train, and manage kitchen staff to foster a collaborative environment.
• Develop innovative, seasonally driven menus reflecting the brand vision.
• Control costs, manage inventory, and enforce portion sizes and standards.
• Collaborate with leadership on budgeting, planning, and cost management.
• Ensure compliance with food safety, sanitation, and safety regulations.
• Lead pre-shift meetings and provide performance feedback.

Education

Culinary degree or equivalent training

American Culinary Federation certification (CEC or higher)

Job description

About Bocado Tapas

Bocado Tapas is a neighborhood restaurant inspired by the flavors and social dining traditions of Spain, Mexico, and the Mediterranean. We offer bold, shareable food, thoughtfully crafted drinks, in a lively and inviting setting.

POSITION SUMMARY

The Executive Chef is responsible for the overall leadership, management, and success of Lago's culinary operations. This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef is expected to uphold Lago's commitment to authentic Italian cuisine, exceptional hospitality, and culinary innovation while fostering a positive, high-performing kitchen culture. Working closely with restaurant leadership, the Executive Chef will ensure every dish reflects the quality, consistency, and passion that define the Lago experience.

DUTIES AND RESPONSIBILITIES

• Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
• Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
• Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
• Develop innovative and seasonally driven menus that reflect Lago's vision and elevate the guest experience.
• Establish and enforce portion sizes, plating standards, and presentation guidelines.
• Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
• Collaborate with Lago leadership on financial planning, budgeting, and cost management.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations.
• Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
• Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
• Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
• Uphold and model company values, policies, and standards at all times.
• Other duties as assigned.

QUALIFICATIONS

• Passion for food and dedication to delivering an excellent dining experience for every guest.
• Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
• Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
• A minimum of 7–10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
• Culinary degree or equivalent professional training preferred.
• Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
• Creative approach to menu development, plating, and modern culinary trends.
• Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
• Flexibility to work evenings, weekends, and holidays as required.
• Certification from the American Culinary Federation (CEC or higher).
• Experience in fine dining and/or high-volume operations.
• Proven track record of developing innovative, guest-focused menus.
• Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.

EQUAL EMPLOYMENT OPPORTUNITY

We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!