Executive Chef: Lead High-Volume Kitchen + Menu Innovation

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

PTO & six holidays

403(b) with employer match

Fitness center access

Job summary

Covenant Living Communities and Services in Evanston, IL is seeking a seasoned Executive Chef to lead and supervise high-volume food production for residents, guests, and staff. You will manage menu planning, purchasing, inventory, and daily operations to ensure quality, safety, and timely service while mentoring kitchen staff and maintaining certifications.

The role requires strong leadership, HACCP/ServSafe knowledge, budget oversight, and flexibility to work nights and weekends.

Qualifications

• High school diploma required.
• Culinary Arts degree preferred.
• Sanitation certification required within 6 months of hire.
• Safe Food Handling certification required.
• Minimum 3 years supervisory experience as an Executive Chef or equivalent.

Responsibilities

• Supervise kitchen staff and oversee food production following recipes and standards.
• Lead menu planning, purchasing, inventory, and budgeting to meet goals.
• Ensure HACCP, ServSafe and safety regulations are followed; maintain sanitation.
• Train and evaluate staff; provide feedback and coaching to improve performance.
• Maintain cleanliness and organization of kitchen and dining areas.

Skills

Executive Chef supervision

High-volume kitchens

Culinary leadership

ServSafe certified

Sanitation certification

Education

High school diploma

Culinary Arts Degree

Sanitation certification

Safe Food Handling certification

Job description

Covenant Living Communities and Services in Evanston, IL is seeking a seasoned Executive Chef to lead and supervise high-volume food production for residents, guests, and staff. You will manage menu planning, purchasing, inventory, and daily operations to ensure quality, safety, and timely service while mentoring kitchen staff and maintaining certifications.

The role requires strong leadership, HACCP/ServSafe knowledge, budget oversight, and flexibility to work nights and weekends.