Executive Chef

Addition Management; Chicago (IL); On-site; USD 80,000 - 85,000; Full time

Job summary

Addition Management LLC in Chicago seeks an Executive Chef to lead culinary operations on-site. You will design menus for fine dining, manage food and labor costs, train kitchen staff, and coordinate with clients and vendors for tastings and events.

The role requires culinary leadership, strong cost-control skills, and the ability to work weekends/holidays with travel as needed. A culinary degree or equivalent experience is preferred.

Qualifications

• Culinary degree or professional experience in kitchen catering or fine dining preferred.
• Strong food purchasing, inventory, par levels, recipe selection, and knife skills are essential.
• Excellent verbal and written communication; proficient with email and basic office software.
• Able to manage and maintain client accounts.
• Must have a clean driving record, pass background and drug screening.
• Flexible schedule required, including weekends/holidays, with frequent travel.

Responsibilities

• Design and create menus with fine dining and creative approaches.
• Calculate and manage food, labor, packaging, plating, and paper costs; interpret a basic P&L.
• Train and supervise kitchen staff; oversee production levels and inventory controls.
• Develop client-facing menus, proposals, and regional menus; conduct tastings as needed.
• Visit clients/vendors; perform food demonstrations at events and conferences.
• Act as SME for hot and cold culinary processes; train other kitchen personnel.

Skills

Culinary skills

Communications

Menu design

Staff training

Time management

Education

Culinary degree

Tools

Office software

Job description

Location: Chicago, Ill (Park Ridge Area) – Fully on-site

Salary: $80K-$85K+ Bonus

Growing Hospitality Services provider seeks a new Executive Chef to join their team.

Responsibilities:

• Menu design & creation with fine dining and creative approach.
• Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.
• Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Recruit, interview, hire and train existing and new kitchen personnel.
• Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information & organizing to expedite catering order deliveries
• Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
• Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
• Maintains updated knowledge of current culinary and packaging and consumer dining trends.
• Responsible for ensuring timely food handling, storage, prep, and production.
• Maintains & manages kitchen specifications and SOPs as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.
• Being on call to communicate with your local operation and the company call center as needed.
• All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor.

Qualifications

• Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.
• Must have demonstrated the ability to manage and maintain client accounts.
• The Executive Chef must have an excellent driving record, pass background test & drug screening.
• A flexible work schedule required, including weekends and holidays and frequent travel availability.