Executive Chef – High-Volume Culinary Leader

Covenant Living Communities and Services; Northbrook (IL); On-site; USD 67,000 - 94,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

PTO & holidays

401(k) match

Fitness center access

Voluntary benefits

Job summary

Covenant Living Communities and Services in Northbrook, IL is seeking an experienced Executive Chef to lead and oversee daily food production for residents, guests, and staff. You will manage menu planning, purchasing, inventory, and staffing to ensure quality, safety, and timely service in a high-volume kitchen.

The role requires 7+ years in high-volume kitchens, 3+ years supervisory experience at executive chef level, and ServSafe/sanitation credentials.

Qualifications

• Requires high school diploma; culinary degree preferred.
• Sanitation certification or plan to obtain within 6 months.
• 3+ years supervisory experience as an Executive Chef or equivalent in a high-volume setting.
• 7+ years of managing high-volume, fast-paced kitchens.
• 5+ years cooking in a fine-dining environment is a plus.

Responsibilities

• Supervises kitchen staff, ensuring adherence to recipes, specs, menu planning, and portions.
• Directs daily operations for planning, purchasing, inventory, and food preparation.
• Ensures sanitation, safety, and regulatory compliance (HACCP, ServSafe).
• Maintains budget controls and cost management for labor and materials.
• Trains and develops culinary staff; conducts performance evaluations.
• Ensures proper storage, labeling, and dating of foods and supplies.

Skills

Kitchen management

Food safety

Staff supervision

Menu planning

Budgeting

Communication

Inventory management

Education

High school diploma

Culinary Arts degree (preferred)

Sanitation certification (current or within 6 months)

Tools

ServSafe

Job description

Covenant Living Communities and Services in Northbrook, IL is seeking an experienced Executive Chef to lead and oversee daily food production for residents, guests, and staff. You will manage menu planning, purchasing, inventory, and staffing to ensure quality, safety, and timely service in a high-volume kitchen.

The role requires 7+ years in high-volume kitchens, 3+ years supervisory experience at executive chef level, and ServSafe/sanitation credentials.