Executive Chef

BOKA Restaurant Group; Chicago (IL); On-site; USD 70,000 - 120,000; Full time

Job summary

BOKA Restaurant Group is searching for an Executive Chef to join the Chicago Athletic Association team. The successful candidate will manage kitchen operations, implement quality controls, and oversee staff while ensuring compliance with health regulations. This full-time management role includes a range of responsibilities from menu development to financial management, within a dynamic and award-winning hospitality environment.

Benefits

Health Benefits

Dental Benefits

Mental Health Resources

Paid Sick Leave

401(k) Plan

Dining Incentives

Qualifications

• Proven experience as an Executive Chef or similar role.
• Strong understanding of various cooking methods and cuisines.
• Excellent leadership and communication skills.

Responsibilities

• Oversee kitchen operations and staff management.
• Ensure food quality control and regulatory compliance.
• Develop menus and drive revenue initiatives.

Skills

Leadership

Quality Control

Staff Management

Menu Development

Financial Management

Job description

Join to apply for the Executive Chef role at BOKA Restaurant Group.

Job Details

Boka Restaurant Group and the Chicago Athletic Association are seeking an Executive Chef to join their team! As the Executive Chef at The Chicago Athletic Association, you will be responsible for ordering products, monitoring inventory, managing and mentoring employees, overseeing food quality control, and ensuring compliance with health regulations. You will manage the day-to-day operations of the BOH, maintain financial standards, and uphold professionalism.

Benefits & Perks: Health, Dental, Voluntary Benefits (post 90 days), mental health resources, paid sick leave, 401(k), career growth, dining incentives across 20+ establishments.

About Boka Restaurant Group: An award-winning group with a focus on genuine hospitality, community, and support for each other. More info: https://www.bokagrp.com/

Reports to: Chef Partner.

Schedule: Five days a week onsite, including nights, weekends, and holidays. May need to cover for other managers.

Responsibilities include overseeing service, quality, kitchen maintenance, staff management, training, compliance, payroll, marketing, menu development, events, financial management, and revenue driving initiatives.

This is a full-time executive management role in hospitality.