Executive Chef

Beatrix; Chicago (IL); On-site; USD 70,000 - 100,000; Full time

Job summary

A leading restaurant group is seeking an Executive Chef to oversee back-of-house operations, develop seasonal menus, and lead a team in a high-volume environment. The ideal candidate will have over 5 years of experience and a passion for culinary excellence. This role offers competitive benefits and a collaborative culture, making it an exciting opportunity for a culinary leader.

Benefits

Quarterly Bonus

Blue Cross Blue Shield Medical Insurance

Dental & Vision Insurance

Domestic Partner Benefits

Paid Time Off

401(k)

Qualifications

• 5+ years of Executive Chef experience in a full-service restaurant.

Responsibilities

• Oversee BOH operations and ensure effective purchasing standards.
• Research and develop seasonal menus in partnership with divisional leaders.
• Train and supervise all BOH employees as needed.

Skills

Leadership

Team Development

BOH Systems Management

Job description

About US

Beatrix is a neighborhood coffeehouse, restaurant and meeting place, featuring healthy meets delicious menu options plus in-house pastries and signature cookies.

Overview

Beatrix is Now Hiring an EXECUTIVE CHEF!

Lettuce Entertain You is looking for an EXECUTIVE CHEF with5+ years of executive chef experience in a full-service high-volume restaurant.Lettuce is a culinary-driven company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 100+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce! EOE. We participate in E-Verify / Participamos en E-Verify

Some of Our Executive Chef Benefits:

• Quarterly Bonus
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Domestic Partner Benefits
• Paid Time Off
• 401(k)

Responsibilities

• Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
• Ensure effective BOH training in collaboration with divisional trainers and chefs
• Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems
• Partner with designated chefs to purchase and order food product and supplies for the restaurant
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Create new and maintain existing recipe costing in partnership with GM and designated chefs
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed

• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Qualifications

• 5+ years of Executive Chef experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

#CAPOST

Salary RangeUSD $70,000.00 - USD $100,000.00 /Yr.