Executive Chef - High-Volume Ops & Team Leader

86 Service; Chicago (IL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Relocation assistance

Full benefits package

Job summary

86 Service is seeking an experienced Executive Chef to lead a high-volume culinary operation. The role blends creativity with operational and financial oversight to drive an exceptional guest experience.

You will oversee menu development, food quality, team leadership, purchasing, inventory, labor management, and cost control in a dynamic environment. Strong leadership and cross-functional collaboration are essential.

Qualifications

• 5+ years as an Executive Chef in high-volume, scratch kitchens.
• Strong financial acumen: labor, budgeting, purchasing, inventory, expense control.
• Lead, recruit, and develop high-performing teams; bilingual English/Spanish a plus.

Responsibilities

• Lead daily operations in a high-volume restaurant environment.
• Manage scheduling, planning, and day-to-day decision-making.
• Monitor financial performance and operational results.
• Coach, develop, and motivate restaurant teams.
• Deliver exceptional guest experiences while maintaining quality and cleanliness.
• Utilize POS and online reservation systems.
• Identify opportunities to continuously improve operations.

Job description

86 Service is seeking an experienced Executive Chef to lead a high-volume culinary operation. The role blends creativity with operational and financial oversight to drive an exceptional guest experience.

You will oversee menu development, food quality, team leadership, purchasing, inventory, labor management, and cost control in a dynamic environment. Strong leadership and cross-functional collaboration are essential.