Executive Chef: Luxury Wagyu & Sushi Kitchen Leader

M Street Entertainment Group; Chicago (IL); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) plan

Company-paid life insurance

AD&D

STD/LTD

Employee Assistance Program

Paid time off

Chicago Paid Leave

Paid Sick and Safe Leave

Paid bereavement leave

Job summary

Esquire, a modern luxury steakhouse in Chicago, seeks an Executive Chef to own the food program and lead the entire BOH. You will direct menu development across Wagyu, seafood, and sushi, and supervise the Chef de Cuisine, Executive Sous, the Sous bench, pastry, and the dining-room sushi program.

The role demands 8+ years in fine-dining leadership, with demonstrated Wagyu and premium-protein experience. Compensation aligns with market, and benefits include insurance and 401(k).

Qualifications

• 8 years progressive culinary leadership including Executive Chef or strong CDC in fine dining.
• Demonstrated Wagyu / premium-protein and seafood program experience; raw-bar/sushi exposure preferred.
• Proven menu development, food-cost, and large-brigade leadership.
• Calm, exacting leadership presence and a teacher's instinct.

Responsibilities

• Own menu development, execution, and the standard across the Wagyu, seafood, and sushi programs.
• Lead the full BOH brigade; build the kitchen team and the culture of the line.
• Drive bespoke, sequenced preparation per Wagyu cut and the daily seafood and fish-aging programs.
• Own food cost, sourcing, par levels, and supplier relationships across producers.
• Set and hold plating, timing, and quality standards; run line checks and tastings.
• Partner with the Beverage Manager and GM on the full guest experience and pacing.

Skills

Executive Chef experience

Wagyu program leadership

Menu development

Food cost management

Large brigade leadership

Job description

Esquire, a modern luxury steakhouse in Chicago, seeks an Executive Chef to own the food program and lead the entire BOH. You will direct menu development across Wagyu, seafood, and sushi, and supervise the Chef de Cuisine, Executive Sous, the Sous bench, pastry, and the dining-room sushi program.

The role demands 8+ years in fine-dining leadership, with demonstrated Wagyu and premium-protein experience. Compensation aligns with market, and benefits include insurance and 401(k).