Executive Chef

Gecko Hospitality (Corporate); Downers Grove (IL); On-site; USD 95,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Dental & vision

Life insurance

401(k) with match

Paid leave & holidays

Employee discounts

Job summary

Gecko Hospitality (Corporate) seeks an Executive Chef to lead the culinary operation for a premier full-service hotel near Aurora, Illinois. The role oversees multiple restaurant and beverage outlets, café service, in-room dining, banquets, catering, and events.

As a senior culinary leader, you will shape the menu strategy, maintain high standards for quality and safety, manage costs, and mentor a high-performing kitchen team to deliver memorable guest experiences.

Qualifications

• 5+ years of experience as an Executive Chef in upscale full-service hotel environments.
• Proven ability to lead multiple culinary outlets and drive menu strategy.
• Strong knowledge of food cost, labor, inventory, and recipe costing.
• Leadership and coaching skills with a focus on succession planning.

Responsibilities

• Define and lead the culinary vision across multiple outlets and services.
• Lead menu strategy, development, and seasonal innovation.
• Maintain standards for quality, flavor, presentation, and portioning.
• Recruit, develop, and retain high-performing culinary talent; foster ownership and teamwork.

Skills

Culinary leadership

Menu development

Cost control

Staff development

Food safety & sanitation

Communication

Education

Four-year culinary degree

Job description

We are seeking an accomplished Executive Chef to serve as the senior culinary leader for a well-established full-service hotel near Aurora, Illinois.

This position oversees a diverse culinary operation that includes multiple restaurant and beverage outlets, café service, in-room dining, banquets, catering, and special events.

The Executive Chef will combine culinary creativity with disciplined operational leadership—building strong teams, protecting food quality and consistency, managing financial performance, and creating memorable dining experiences.

As a member of the hotel's senior leadership team, this individual will play an important role in developing culinary leaders, strengthening the property's food and beverage reputation, and driving the long-term performance of the culinary operation.

Key Responsibilities

Culinary Leadership & Guest Experience

• Define and lead the culinary vision across multiple food and beverage outlets, in-room dining, banquets, catering, and other hotel culinary experiences.
• Lead menu strategy, development, recipe creation, and seasonal innovation.
• Establish and maintain standards for food quality, flavor, presentation, consistency, portioning, and execution.
• Create distinctive culinary experiences appropriate for each outlet and guest occasion.
• Lead, coach, and develop the culinary leadership team.
• Establish clear expectations, accountability, and opportunities for professional growth.
• Recruit, develop, and retain high-performing culinary talent.
• Build future culinary leaders and create a strong succession pipeline.
• Foster a culture of ownership, teamwork, initiative, and continuous improvement.

Operational Excellence

• Maintain high standards of food safety, sanitation, cleanliness, organization, equipment care, and regulatory compliance.
• Maintain consistent culinary execution through kitchen presence, tastings, inspections, pre-shifts, training, and real‑time coaching.
• Partner with Food & Beverage leadership to improve operational efficiency and enhance both the guest and employee experience.

Financial & Business Performance

• Take ownership of culinary financial performance, including food cost, labor, purchasing, inventory, waste, productivity, and profitability.
• Adjust staffing and scheduling based on business levels and established labor targets.
• Lead menu engineering, recipe costing, portion controls, purchasing, product utilization, and inventory management.
• Maintain accurate culinary cost reporting and inventory controls.
• Partner with hotel leadership on budgets, forecasts, staffing strategies, and capital priorities.
• Work closely with Food & Beverage, Banquets, Sales, Marketing, Rooms, and hotel leadership.
• Develop culinary programming, special events, and dining experiences that strengthen the property's reputation.
• Serve as a visible culinary leader who represents the standards and culture of the organization.

What We're Looking For

• 5+ years of experience as an Executive Chef overseeing multiple culinary outlets within an upscale full-service hotel environment.
• Four-year culinary degree from a recognized culinary institute or equivalent professional experience.
• Strong knowledge of restaurant, banquet, catering, and hotel culinary operations.
• Proven experience managing food cost, labor, purchasing, inventory, recipe costing, and menu profitability.
• Strong leadership, communication, coaching, and team‑development skills.
• Experience developing and maintaining high standards for food quality, sanitation, safety, and kitchen operations.
• ServSafe Manager and Allergen certifications required.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Physical Requirements

• Ability to walk and stand for extended periods.
• Ability to bend, stoop, squat, and perform the physical duties associated with culinary operations.
• Ability to lift up to 20 pounds regularly and up to 50 pounds occasionally, with or without reasonable accommodation.

Eligible employees may receive a comprehensive benefits package that includes:

• Medical, dental, and vision insurance
• Employer‑paid basic life and AD&D insurance
• Employer‑paid short‑term disability
• Supplemental insurance options
• 401(k) with employer matching
• Employee Assistance Program
• Paid leave and PTO
• Paid holidays
• Paid jury duty and bereavement leave
• Partially paid parental leave
• Hotel and restaurant discounts
• Incentive programs