Executive Chef

Gecko Hospitality (Corporate); Chicago (IL); Vor Ort; USD 140.000 - 165.000; Vollzeit

Benefits dieser Stelle

Incentive plan

Medical, dental, and vision coverage

401(k) with employer match

Paid time off

Relocation assistance

Zusammenfassung

Gecko Hospitality (Corporate) in Chicago seeks an accomplished Executive Chef to lead its signature restaurant, banquet programs, and culinary team. This role blends creative freedom with operational leadership in a luxury dining environment, focusing on globally inspired cuisine and seasonal Midwest ingredients.

You will drive menu development, mentor a high-performing staff, and manage food quality, costs, and guest experiences across multiple dining platforms, while upholding the highest

Qualifikationen

• College degree or equivalent experience in culinary arts, hospitality management, restaurant management, or a related field.
• Five to seven years of experience across multiple culinary or food and beverage department head roles, including banquet operations.
• Demonstrated success leading culinary teams in luxury or high-end hospitality environments.
• Strong menu development skills and knowledge of seasonal ingredients and contemporary cuisine.
• Proven ability to manage budgets, control costs, and analyze operational performance.
• Excellent communication, organization, and team development skills.
• A hands-on leadership style and commitment to exceptional hospitality.
• Flexibility to accommodate operational scheduling needs and occasional travel.
• Relocation assistance available.

Aufgaben

• Oversee daily culinary operations across restaurant, bar, banquet, in-room dining and event offerings.
• Lead menu development and culinary innovation, strengthening the signature restaurant’s identity and dining experience.
• Create seasonal menus that highlight regional ingredients, thoughtful presentation, and consistent execution.
• Recruit, train, mentor, and develop a high-performing culinary team.
• Establish and maintain standards for food quality, preparation, presentation, and service.
• Manage food and labor costs, purchasing, inventory, and kitchen productivity.
• Analyze financial and operational results to identify opportunities for improvement.
• Collaborate with food and beverage leadership to coordinate dining experiences and special events.
• Maintain food safety, sanitation, and kitchen operating standards.
• Build a culture of accountability, collaboration, and professional growth.

Kenntnisse

Culinary leadership

Menu development

Budget management

Team development

Operations scheduling

Food safety

Executive oversight

Travel flexibility

Hospitality excellence

Ausbildung

Culinary or hospitality degree

Jobbeschreibung

A luxury hospitality operation in Chicagoland is seeking an accomplished Executive Chef to lead its signature restaurant, banquet programs, and culinary team. This opportunity combines creative freedom, team development, and operational leadership within a high-end dining environment.

The ideal candidate brings a passion for globally inspired cuisine, seasonal Midwest ingredients, and exceptional guest experiences.

Key Responsibilities

• Oversee daily culinary operations across restaurant, bar, banquet, in-room dining and event offerings.
• Lead menu development and culinary innovation, strengthening the signature restaurant’s identity and dining experience.
• Create seasonal menus that highlight regional ingredients, thoughtful presentation, and consistent execution.
• Recruit, train, mentor, and develop a high-performing culinary team.
• Establish and maintain standards for food quality, preparation, presentation, and service.
• Manage food and labor costs, purchasing, inventory, and kitchen productivity.
• Analyze financial and operational results to identify opportunities for improvement.
• Collaborate with food and beverage leadership to coordinate dining experiences and special events.
• Maintain food safety, sanitation, and kitchen operating standards.
• Build a culture of accountability, collaboration, and professional growth.

Qualifications

• College degree or equivalent experience in culinary arts, hospitality management, restaurant management, or a related field.
• Five to seven years of experience across multiple culinary or food and beverage department head roles, including banquet operations.
• Demonstrated success leading culinary teams in luxury or high-end hospitality environments.
• Strong menu development skills and knowledge of seasonal ingredients and contemporary cuisine.
• Proven ability to manage budgets, control costs, and analyze operational performance.
• Excellent communication, organization, and team development skills.
• A hands-on leadership style and commitment to exceptional hospitality.
• Flexibility to accommodate operational scheduling needs and occasional travel.
• Base salary of $140,000-$165,000.
• Incentive plan.
• Medical, dental, and vision coverage.
• 401(k) with employer match.
• Paid time off.
• Relocation assistance