Executive Chef — Mediterranean Cuisine & Team Leadership

Fabio Viviani Hospitality Group; Chicago (IL); On-site; USD 90,000 - 150,000; Full time

Job summary

Fabio Viviani Hospitality Group's Seville restaurant seeks an Executive Chef to lead culinary operations, drive menu development, and ensure exceptional quality, consistency, and presentation in a high-volume setting.

You will manage back-of-house teams, control food and labor costs, collaborate with restaurant leadership on budgeting, and mentor staff to foster a culture of accountability and guest-focused hospitality.

Qualifications

• 7–10 years of progressive culinary experience with 5+ years in leadership/executive chef roles.
• Culinary degree or equivalent professional training preferred.
• Strong financial acumen with budgets, food costs, and labor efficiency.
• Experience in fine dining and/or high-volume operations.
• Certification from the American Culinary Federation (CEC or higher) preferred.

Responsibilities

• Provide quality, genuine hospitality and oversee back-of-house operations.
• Hire, train, mentor, and manage kitchen staff to promote teamwork.
• Develop innovative, seasonally driven menus reflecting Seville's vision.
• Control costs, manage inventory, and enforce portion sizes and plating standards.
• Collaborate with leadership on budgeting and cost management.
• Ensure food safety, sanitation, and workplace safety compliance.
• Lead pre-shift meetings and provide ongoing feedback and evaluations.
• Respond to guest inquiries related to food quality or presentation.
• Uphold company values and standards; perform other duties as assigned.

Skills

Leadership

Menu development

Food cost control

Operational leadership

Team management

Education

Culinary degree

Job description

Fabio Viviani Hospitality Group's Seville restaurant seeks an Executive Chef to lead culinary operations, drive menu development, and ensure exceptional quality, consistency, and presentation in a high-volume setting.

You will manage back-of-house teams, control food and labor costs, collaborate with restaurant leadership on budgeting, and mentor staff to foster a culture of accountability and guest-focused hospitality.