Executive Chef: Lead Culinary Innovation & Team Excellence

Fabio Viviani Hospitality Group; Barrington (IL); On-site; USD 90,000 - 140,000; Full time

Job summary

Lago in Barrington, IL seeks an Executive Chef to lead all back-of-house operations, from menu development to inventory control and cost management, while upholding authentic Italian cuisine and outstanding hospitality. You will mentor kitchen staff, drive culinary innovation, ensure food safety, and partner with leadership on budgeting and strategic planning.

The role requires 7–10 years culinary experience and strong leadership in high‑volume or fine dining settings.

Qualifications

• 7–10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
• Culinary degree or equivalent professional training; American Culinary Federation certification preferred.
• Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
• Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
• Experience in fine dining and/or high-volume operations.
• Proven track record of developing innovative, guest-focused menus.

Responsibilities

• Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
• Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
• Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
• Develop innovative and seasonally driven menus that reflect Lago’s vision and elevate the guest experience.
• Establish and enforce portion sizes, plating standards, and presentation guidelines.
• Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
• Collaborate with Lago leadership on financial planning, budgeting, and cost management.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations.
• Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
• Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
• Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
• Uphold and model company values, policies, and standards at all times.
• Other duties as assigned.

Skills

Leadership

Communication

Interpersonal Skills

Menu Development

Stamina

Education

Culinary degree

Job description

Lago in Barrington, IL seeks an Executive Chef to lead all back-of-house operations, from menu development to inventory control and cost management, while upholding authentic Italian cuisine and outstanding hospitality. You will mentor kitchen staff, drive culinary innovation, ensure food safety, and partner with leadership on budgeting and strategic planning.

The role requires 7–10 years culinary experience and strong leadership in high‑volume or fine dining settings.