Executive Chef

DineAmic Group; Chicago, Northern (IL, KY); Hybrid; USD 95,000 - 140,000; Full time

Benefits offered by this job

Health insurance

Dental

Vision

STD Insurance

Life & AD&D

EAP

Paid time off

Paid sick leave

Commuter benefits

401K match

Food & beverage allowance

Job summary

DineAmic Hospitality is seeking an Executive Chef for one of our venues. The Executive Chef leads the kitchen, designs menus, and manages staff and budgets to ensure a high‑quality dining experience.

The role requires strong leadership, cost control, inventory management, and mentoring of the culinary team, with a focus on safety and consistent food quality across services.

Qualifications

• Minimum 2 years high-volume kitchen as an Executive Chef (2–4 years preferred).
• Proven experience creating a safe work environment, teamwork and development.

Responsibilities

• Design and develop menus with respect to flavor, cost, and seasonality.
• Lead and mentor culinary staff; recruit, train, and coach Sous Chefs.
• Maintain kitchen safety, sanitation, and cost controls; manage inventories and ordering.
• Coordinate with events teams on menus and activation within outlets.
• Oversee food purchasing, budgeting, and cost optimization.

Skills

Kitchen management

Menu design

Staff development

Budgeting

Food cost control

Inventory management

Vendor relations

Safety & sanitation

Tools

POS system

Excel

Inventory software

Job description

DineAmic Hospitality is seeking an Executive Chef for one of our venues. The Executive Chef is responsible for the successful management of the restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Chef will coach and develop the Sous Chef(S) to have an understanding of and ability to take on these responsibilities in their absence.

General Functions + Responsibilities

CulinaryConduct ongoing research and continuously collaborate with the corporate chef team on menu items with respect to changing seasons, guest feedback, product cost and availability, and other factorsDevelop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic.Coordinate with event teams on menu items and create ways to activate spaces within restaurant outletsLeadership and ManagementCreate the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program)Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and developmentIdentify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures.Schedule, conduct and document employee performance reviews according to standard operating procedure.Identify, train, and develop key employees for growth, advancement and promotion.Kitchen OperationsMaintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availabilityMaintain departmental budget expectationsAssist company efforts to optimize labor & product costsProactively build lasting relationships with purveyorsCoordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.Oversee the purchase and ordering of all food products and supplies for the restaurant.Ensure daily product orders are taking placeTrack high-cost items according to standing operating procedure.Manage Sous Chefs and ensure they are properly supervising kitchen staff and following all procedures and protocols for line checks, cook meetings, food allergy procedures, food consistency and presentations, etc.SafetyEnsure BOH employees understand and adhere to sanitation/safety guidelines.Coordinate proper food storage according to standard operating procedure and health and safety guidelinesWork safely in a confined, crowded space of variable noise and temperature levelsComply with all safety and sanitation guidelines and proceduresMove safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.Wear a hair restraint while on duty.Wash hands regularly, according to guidelines.Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.

Requirements

• Minimum 2 years high-volume Kitchen as an Executive chef, up to 4 years preferred
• Proven experience creating a safe work environment incorporating teamwork and professional development
• Ability to efficiently identify issues and problem solve.
• Commitment to quality, accuracy, timeliness, and results
• The ability to handle stress in a productive way as well as the ability to delegate while maintaining control
• Proficient computer skills, basic math skills, and ability to operate a point-of-sale system.
• Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
• Minimum of 50 hours per week required
• Holds a current SERV safe (or equivalent) certification

Benefits + Perks

• BCBS Medical
• BCBS Dental
• Eye Med Vision
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.