Executive Chef | Elevated Senior Living Dining & Events

The Garlands of Barrington; Barrington (IL); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Paid time off

Paid holidays

401k with match

Medical, dental and vision insurance

Short and long-term disability

Life insurance

Heated underground parking

Upscale employee break room

Employee referral awards

Employee Assistance Program

Uniforms provided

Job summary

The Garlands of Barrington in Barrington, IL is seeking an Executive Chef to lead the culinary program across multiple dining venues, resident dining, and special events. You will oversee operations, maintain high-quality food and service, develop menus, and mentor a culinary team to meet the campus standards of fine dining and hospitality.

This full-time role offers a base salary of $110,000 to $120,000 per year, with a discretionary annual incentive.

Qualifications

• A culinary degree and a minimum of five years experience in fine and casual dining, with two of these five years in a position of management.
• Experience in fine dining or private clubs preferred.
• Sanitation license is required.
• Ability to develop seasonal menus and manage budgets.

Responsibilities

• Lead culinary program across multiple dining venues, resident dining, private events and celebrations.
• Recruit, coach, inspire and educate culinary Team Members to meet high standards.
• Develop elevated menus reflecting member preferences and pricing for all outlets.
• Manage food and labor costs within the allocated budget and monitor inventory.
• Collaborate with nutrition and hospitality teams to ensure quality and service.

Skills

Menu planning

Staff leadership

Budgeting

Customer service

Education

Culinary degree

Tools

Sanitation license

Job description

The Garlands of Barrington in Barrington, IL is seeking an Executive Chef to lead the culinary program across multiple dining venues, resident dining, and special events. You will oversee operations, maintain high-quality food and service, develop menus, and mentor a culinary team to meet the campus standards of fine dining and hospitality.

This full-time role offers a base salary of $110,000 to $120,000 per year, with a discretionary annual incentive.