Executive Chef: Lead Kitchen, Menus & Team

BBQ Holdings, Inc.; Schaumburg (IL); On-site; USD 85,000 - 120,000; Full time

Job summary

BBQ Holdings, Inc. seeks a Head Chef to oversee kitchen operations from conception to execution, ensuring high-quality menus and timely service.

You will lead chefs and cooks, manage inventory, train staff, and uphold safety standards while collaborating with the general manager to align kitchen goals with the restaurant’s strategy. This role requires 50 hours per week and a strong hospitality background.

Qualifications

• Associate degree in culinary arts or equivalent required.
• Five years of hospitality or related experience.
• Ability to inspire, develop and mentor employees for personal and professional growth.
• Demonstrated Time Management excellence.
• Flexibility to work a minimum of 50 hours per week, with possible additional hours based on business needs.
• Proficiency with MS Office and Scheduling Software.

Responsibilities

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Maintain control of the kitchen to ensure efficiency and effectiveness.
• Resolve issues to ensure timely customer orders.
• Ensure adherence to food safety and hygiene regulations.
• Plan menus and set prices based on ingredient availability.
• Inspect raw and cooked items for highest quality.
• Collaborate with GM and owner to align kitchen with business goals.
• Direct monthly inventory and maintain vendor relationships.
• Recruit, hire, and train kitchen staff.
• Maintain kitchen equipment and schedule repairs.

Skills

Leadership

Time management

Scheduling software

Store operations knowledge

Education

Associate degree in culinary arts or equivalent

Tools

MS Office

Scheduling Software

Job description

BBQ Holdings, Inc. seeks a Head Chef to oversee kitchen operations from conception to execution, ensuring high-quality menus and timely service.

You will lead chefs and cooks, manage inventory, train staff, and uphold safety standards while collaborating with the general manager to align kitchen goals with the restaurant’s strategy. This role requires 50 hours per week and a strong hospitality background.