Executive Chef - Fine Dining, On-Site in Chicago

Addition Management LLC; Chicago (IL); On-site; USD 80,000 - 85,000; Full time

Job summary

Addition Management LLC in Chicago seeks an Executive Chef to lead culinary operations on-site. You will design menus for fine dining, manage food and labor costs, train kitchen staff, and coordinate with clients and vendors for tastings and events.

The role requires culinary leadership, strong cost-control skills, and the ability to work weekends/holidays with travel as needed. A culinary degree or equivalent experience is preferred.

Qualifications

• Culinary degree or professional experience in kitchen catering or fine dining preferred.
• Strong food purchasing, inventory, par levels, recipe selection, and knife skills are essential.
• Excellent verbal and written communication; proficient with email and basic office software.
• Able to manage and maintain client accounts.
• Must have a clean driving record, pass background and drug screening.
• Flexible schedule required, including weekends/holidays, with frequent travel.

Responsibilities

• Design and create menus with fine dining and creative approaches.
• Calculate and manage food, labor, packaging, plating, and paper costs; interpret a basic P&L.
• Train and supervise kitchen staff; oversee production levels and inventory controls.
• Develop client-facing menus, proposals, and regional menus; conduct tastings as needed.
• Visit clients/vendors; perform food demonstrations at events and conferences.
• Act as SME for hot and cold culinary processes; train other kitchen personnel.

Skills

Culinary skills

Communications

Menu design

Staff training

Time management

Education

Culinary degree

Tools

Office software

Job description

Addition Management LLC in Chicago seeks an Executive Chef to lead culinary operations on-site. You will design menus for fine dining, manage food and labor costs, train kitchen staff, and coordinate with clients and vendors for tastings and events.

The role requires culinary leadership, strong cost-control skills, and the ability to work weekends/holidays with travel as needed. A culinary degree or equivalent experience is preferred.