Executive Chef - Bar Siena West Loop

DineAmic Hospitality; Chicago (IL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

Eye Med Vision

Paid Time Off

401K + Match

Commuter Benefits

Job summary

DineAmic Hospitality is seeking an Executive Chef for Bar Siena West Loop to lead the kitchen, design menus, and ensure outstanding guest experiences.

You will recruit, train, and mentor staff, control food costs, conduct inventories, and maintain a safe, clean kitchen while partnering with management to optimize operations.

Qualifications

• Minimum 2 years high-volume kitchen leadership experience as an Executive Chef.
• Proven ability to lead, mentor, and develop culinary staff.
• Strong focus on food quality, safety, and cost control.
• Proficient computer skills, basic math, and POS operation.
• Flexibility to work varied shifts, including weekends and holidays.
• Demonstrated vendor management and inventory control.

Responsibilities

• Design and develop menus for Bar Siena West Loop, balancing guest expectations and costs.
• Lead kitchen operations, train staff, and conduct performance reviews.
• Maintain food costs, inventories, and par levels; manage ordering.
• Coach Sous Chef and ensure coverage in their absence.
• Ensure safe, clean, and professional kitchen environment at all times.
• Coordinate with GM and corporate chef on production standards and specials.

Skills

Executive chef

Leadership

Menu development

Food cost control

Staff training

Inventory control

Vendor relations

Safety & sanitation

POS experience

Problem solving

Education

SERV Safe certification

Tools

POS system

Job description

DineAmic Hospitality is seeking an Executive Chef for one of our venues, Bar Siena West Loop. 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 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 preferredProven experience creating a safe work environment incorporating teamwork and professional developmentAbility to efficiently identify issues and problem solve.Commitment to quality, accuracy, timeliness, and resultsThe ability to handle stress in a productive way as well as the ability to delegate while maintaining controlProficient 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 holidaysMinimum of 50 hours per week requiredHolds 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