Executive Chef: Culinary Innovation & Profit-Focused Leader

VH Hospitality; Lisle (IL); On-site; USD 85,000 - 110,000; Full time

Job summary

VH Hospitality is seeking an Executive Chef to coordinate and direct all aspects of the hotel kitchen, ensuring profitable F&B operations, high-quality products, and exceptional guest service. You will train staff, set food specifications and sanitation standards, and lead menu planning, staffing, and scheduling in a fast-paced hotel banquet and catering environment.

Responsibilities include controlling food and labor costs, implementing profit-driven strategies, and coaching a large culinary

Qualifications

• Must communicate clearly in English (spoken and written).
• Ability to read and write to facilitate communication.
• Strong verbal and written communication skills.
• Team leadership with minimal supervision.
• Basic computational ability and comfort with budgeting and accounting tools.
• Extensive knowledge of menu development, marketing insights, and wage control.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze data and forecast payroll and production needs.
• Experience supervising large staff and achieving goals on schedule.

Responsibilities

• Oversee food production and menu planning to meet quality standards.
• Train, develop and supervise kitchen staff; enforce policies.
• Manage labor and food costs; set margins and monitor P&L.
• Coordinate with Sales and Food & Beverage for service excellence.
• Develop recipes, menu briefs, descriptions, and presentation standards.
• Lead meetings and maintain communication between line staff and management.

Skills

Leadership

Team leadership

Communication

Budgeting

Menu development

Cost control

Payroll forecasting

Staff training

Food production

Recipe development

Sanitation

Tools

Computer accounting programs

Job description

VH Hospitality is seeking an Executive Chef to coordinate and direct all aspects of the hotel kitchen, ensuring profitable F&B operations, high-quality products, and exceptional guest service. You will train staff, set food specifications and sanitation standards, and lead menu planning, staffing, and scheduling in a fast-paced hotel banquet and catering environment.

Responsibilities include controlling food and labor costs, implementing profit-driven strategies, and coaching a large culinary