Executive Chef/Chef de Cuisine/Latin or Peruvian Cuisine/Fine Dining/Bilingual English and Span[...]

MissionHires; Chicago (IL); On-site; USD 60,000 - 95,000; Full time

Benefits offered by this job

Excellent Benefits

Opportunity for rapid growth

Job summary

MissionHires is seeking an Executive Chef in Chicago, IL, to lead all back-of-house operations for their engaging hospitality environment. The ideal candidate will have a strong background in culinary leadership with a focus on Peruvian cuisine and proven experience in managing kitchen financial performance.

This position offers a unique opportunity to work with a vibrant team while ensuring high culinary standards and guest satisfaction. Excellent benefits and the opportunity for rapid career growth are also provided.

Qualifications

• 7 years of progressive culinary leadership experience.
• 3–5 years as Executive Chef or equivalent role.
• Strong knowledge of Peruvian or Latin cuisine.

Responsibilities

• Ensure authenticity of flavor profiles and techniques.
• Maintain food cost at or below company targets.
• Recruit, hire, and develop BOH team members.

Skills

Culinary leadership

Knowledge of Peruvian cuisine

Food cost control

Strong organizational skills

Bilingual Spanish/English

Education

Culinary degree

Job description

A global hospitality group dedicated to sharing the richness of Latin America cuisine and culture with the world. Our restaurants combine culinary authenticity, warm hospitality, and operational excellence in vibrant, high‑energy environments. The Executive Chef is the culinary leader responsible for all back‑of‑house operations, culinary standards, team development, and financial performance of the kitchen. This role requires a hands‑on leader who preserves the authenticity of Latin and Peruvian cuisine while executing within strong operational, financial, and brand standards.

Responsibilities

• Ensure authenticity of flavor profiles and techniques across all stations
• Maintain strict adherence to recipes, plating standards, and portion control
• Ensure excellence in seafood handling, ceviche preparation, and wok execution
• Manage mise en place systems and line organization
• Guarantee consistency across lunch, dinner, brunch, and events
• Collaborate with Corporate Culinary on seasonal menus and LTOs
• Approve quality of all dishes leaving the kitchen

Financial & Operational Accountability

• Maintain food cost at or below company targets
• Control kitchen labor through forecasting and scheduling
• Conduct weekly inventory and variance analysis
• Manage purchasing and vendor relationships
• Partner with GM on P&L reviews and prime cost management
• Maintain recipe costing and menu engineering data
• Monitor waste and implement reduction strategies
• Ensure accurate use of Restaurant365 (or equivalent) systems

Team Leadership, Culture & Fair Employment Practices

• Recruit, hire, and develop BOH team members
• Conduct final interviews and onboarding for kitchen staff
• Build a brigade culture rooted in discipline, respect, and inclusion
• Provide fair, consistent coaching and corrective action
• Conduct performance evaluations and development plans
• Maintain a positive, safe, equitable workplace environment
• Lead daily line‑ups and communication meetings

Training, Development & Succession

• Train cooks in Peruvian techniques and ingredient knowledge
• Develop future kitchen leaders through mentoring
• Maintain structured training plans for all positions
• Oversee Individual Development Plans (IDPs)
• Ensure readiness of chefs for future Acurio openings
• Deliver culinary education sessions and tastings
• Preserve and transmit Acurio culinary standards

Service Passion & Guest Experience

• Ensure all plates reflect flavor, temperature, and presentation standards
• Expedite service and protect timing and quality
• Partner with FOH to ensure seamless guest experience
• Maintain high standards during peak volume periods
• Reinforce hospitality mindset within kitchen teams
• Support catering, events, and guest activations

Entrepreneurial & Brand Leadership

• Partner with Marketing on events and promotions
• Support menu innovation and specials development
• Represent Tanta Chicago at culinary events
• Build relationships with local chefs and community
• Contribute ideas for revenue growth and brand visibility

Sanitation, Safety & Compliances

• Maintain health inspection readiness at all times
• Ensure ServSafe and food safety compliance
• Enforce HACCP and allergen protocols
• Maintain kitchen cleanliness and organization
• Oversee equipment maintenance
• Ensure OSHA workplace safety compliance

Requirements

• 7 years progressive culinary leadership
• 3–5 years Executive Chef or equivalent
• Strong knowledge of Peruvian or Latin cuisine/Grill
• High‑volume restaurant experience
• Proven food cost and labor control
• Strong administrative and organizational skills
• Bilingual Spanish/English preferred
• Culinary degree preferred but not required

Benefits

Excellent Benefits and Opportunity to growth quickly