Executive Chef

Ambrosia Foods; Chicago (IL); On-site; USD 72,000 - 78,000; Full time

Job summary

An established industry player is on the lookout for an Executive Chef who thrives in a dynamic environment. This pivotal role involves hands-on leadership, overseeing kitchen operations from menu execution to team management. You will lead a talented team, ensuring the highest standards of food quality and presentation while collaborating on event logistics. The ideal candidate possesses extensive experience in catering and a passion for culinary excellence. Join a high-energy, growth-focused workplace where your leadership will inspire and shape the future of catering events.

Benefits

Quarterly Performance Bonus

Paid Time Off

Paid Holidays

Paid Week Off at Start of January

Qualifications

• 5+ years of leadership experience in catering or large-scale events.
• Strong sense of curiosity and attention to detail.
• Creative and deeply committed to quality.

Responsibilities

• Lead daily kitchen operations for high-volume catering production.
• Manage, mentor, and develop a team of kitchen staff.
• Uphold high standards of food quality and presentation.

Skills

Leadership

Catering Management

Team Development

Food Quality Control

Menu Planning

Attention to Detail

Communication

Problem Solving

Education

Certified Food Manager

Tools

Google Workspace

Job description

Executive Chef — Ambrosia Foods

Ambrosia Foods is seeking an Executive Chef who thrives in a fast-paced environment, loves building and leading teams, and has a passion for cuisine, hospitality, and the world of catering.
This is a hands-on leadership role, overseeing all kitchen operations — from menu execution and production to team management and quality control.

Key Responsibilities:

• Lead daily kitchen operations for both high-volume catering production and high-end, smaller-scale projects.

• Manage, mentor, and develop a team of sous chefs, prep cooks, and event cooks.

• Uphold the highest standards of food quality, consistency, and presentation.

• Collaborate with ownership and the events team on menu execution, logistics, and event planning.

• Oversee food and labor costs, inventory, and kitchen efficiency.

• Hire, train, and schedule kitchen staff as needed.

Who You Are:

• 5+ years of leadership experience (Executive Sous Chef or higher) in catering, banquets, or large-scale events. Minimum 10 years total kitchen experience.
  Experience in a detail-driven, high-end kitchen is highly valued but not required.

• Strong sense of curiosity, urgency, and attention to detail.

• Calm, organized, and level-headed under pressure.

• A natural leader and communicator who can inspire and guide a team.

• Creative, solution-oriented, and deeply committed to quality.

• Flexible and adaptable to the peaks and valleys of catering demands.

• Certified Food Manager (or ability to obtain certification quickly).

• Comfortable with basic Google Workspace tools (Sheets, Docs, etc.).

Compensation & Benefits:

• Base Salary: $72,000–$78,000, depending on experience

• Quarterly Performance Bonus: Up to $7,500

• Paid Time Off:

  • 2 weeks PTO available after 3 months

  • Paid holidays

  • Paid week off at the start of January

• High-energy, growth-focused work environment