Executive Chef

Invited Clubs; Riverwoods (IL); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs in Riverwoods, Illinois is seeking an Executive Chef to lead all kitchen operations while ensuring high-quality and cost-effective culinary experiences. This role requires planning diverse menus, overseeing food preparation, managing ingredient procurement, and supervising kitchen staff.

The ideal candidate will have at least 3 years of experience, a high school diploma, and relevant culinary certifications. The position offers a comprehensive benefits package including medical coverage and a 401(k) retirement plan.

Qualifications

• Minimum of 3 years as an Executive Chef.
• Proven expertise in supervising kitchen staff.
• Valid county food handler’s and ServeSafe permit.

Responsibilities

• Lead all kitchen operations and menu planning.
• Oversee food preparation and manage ingredient procurement.
• Supervise kitchen staff for efficient operations.

Skills

Supervising kitchen staff

Cost control management

Food quality assurance

Sanitation standards maintenance

Education

High school diploma or equivalent

Culinary Arts degree

Tools

Aloha point-of-sale system

Job description

Job Summary

The Executive Chef is responsible for leading all kitchen operations, ensuring the delivery of high‑quality, creative, and cost‑effective culinary experiences that align with Invited’s standards. This role involves planning diverse menus, overseeing food preparation, managing the procurement of ingredients and kitchen equipment, and supervising and coordinating the kitchen staff for an efficient, motivated team. The Executive Chef maintains a safe and sanitary work environment, manages the financial performance of the kitchen, collaborates with other departments, and gathers member feedback to deliver exceptional dining experiences.

Day‑to‑Day Responsibilities

• Plan meals and create menus based on guest preferences, marketing conditions, and event needs.
• Assign prices to items in collaboration with the F&B Director and General Manager.
• Complete detailed menu engineering worksheets using the point‑of‑sale system to ensure accurate analysis of menu items.
• Effectively communicate and distribute relevant information to employees for seamless menu execution.
• Ensure menus are prominently displayed in the kitchen or distributed to each Chef and Cook to guarantee clarity and consistency.
• Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards.
• Regularly taste and check food for consistency.
• Responsible for food production during both high and low‑volume periods, ensuring smooth operations in all kitchens.
• Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management.
• Manage food and labor costs, ensuring adherence to budgetary guidelines.
• Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing.
• Ensure the profitability of kitchen operations by assigning appropriate prices and managing cost accounts.
• Schedule, supervise, and manage payroll for back‑of‑house employees, adjusting work hours and responsibilities as needed.
• Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities.
• Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies.
• Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community.
• Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements.
• Ensure compliance with health, safety, and licensing regulations in all kitchen operations.
• Analyze workplace practices and implement policies to ensure a safe work environment for all employees.
• Maintain accurate payroll records and ensure proper management of the Aloha point‑of‑sale system for tracking kitchen transactions.

Required Qualifications

• High school diploma or equivalent.
• Minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards.
• Valid county food handler’s and ServeSafe permit.

Preferred Qualifications

• College degree in Culinary Arts or a related field.
• Additional culinary certifications.
• In‑depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments.

Compensation

We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you are in a non‑exempt role—hours worked.

Benefits

Full‑time team members have access to the following benefits:

• Medical, dental, and vision coverage.
• Life insurance.
• Short‑term and long‑term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs (time off required by applicable law also provided for part‑time team members).

Invited is an Equal Employment Opportunity Employer.

The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.