Executive Chef

Fabio Viviani Hospitality Group; Chicago (IL); On-site; USD 90,000 - 150,000; Full time

Job summary

Fabio Viviani Hospitality Group's Seville restaurant seeks an Executive Chef to lead culinary operations, drive menu development, and ensure exceptional quality, consistency, and presentation in a high-volume setting.

You will manage back-of-house teams, control food and labor costs, collaborate with restaurant leadership on budgeting, and mentor staff to foster a culture of accountability and guest-focused hospitality.

Qualifications

• 7–10 years of progressive culinary experience with 5+ years in leadership/executive chef roles.
• Culinary degree or equivalent professional training preferred.
• Strong financial acumen with budgets, food costs, and labor efficiency.
• Experience in fine dining and/or high-volume operations.
• Certification from the American Culinary Federation (CEC or higher) preferred.

Responsibilities

• Provide quality, genuine hospitality and oversee back-of-house operations.
• Hire, train, mentor, and manage kitchen staff to promote teamwork.
• Develop innovative, seasonally driven menus reflecting Seville's vision.
• Control costs, manage inventory, and enforce portion sizes and plating standards.
• Collaborate with leadership on budgeting and cost management.
• Ensure food safety, sanitation, and workplace safety compliance.
• Lead pre-shift meetings and provide ongoing feedback and evaluations.
• Respond to guest inquiries related to food quality or presentation.
• Uphold company values and standards; perform other duties as assigned.

Skills

Leadership

Menu development

Food cost control

Operational leadership

Team management

Education

Culinary degree

Job description

Seville is a rustically refined Mediterranean eatery by celebrity chef, hospitality developer and TV personality Fabio Viviani. This signature venue offers seasonally inspired dishes, including elevated takes on his favorite foods, as well as award winning wine offerings and cocktails. Seville features coastal favorites, house-made pastas, and an extensive wine list.

POSITION SUMMARY

The Executive Chef is responsible for the overall leadership, management, and success of Seville's culinary operations. This role oversees all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef will champion Seville's culinary vision by bringing Mediterranean flavors to life through every dish.

As the leader of the culinary team, the Executive Chef is responsible for creating a culture of accountability, collaboration, and continuous improvement while maintaining the highest standards of food quality, consistency, and presentation. Working closely with restaurant leadership, the Executive Chef will ensure that every guest experience reflects Seville's commitment to elevated hospitality, approachable sophistication, and memorable dining experiences. The ideal candidate is a passionate culinary leader who thrives in a high-volume, guest-focused environment.

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 Seville'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 Seville's 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!