Executive Chef

Overview Executive Chef – Le Colonial (Lake Forest, IL) — Full-Time, On-Site Company Description Le Colonial is a celebration of the seductive spirit and vivid flavors reminiscent of 1920s Saigon. With established locations in Chicago, Houston, Atlanta, and more, Le Colonial is known for its timeless elegance, attentive service, and refined French-Vietnamese cuisine. Since its founding in New York City in 1993, it has become a celebrated dining destination for discerning guests and celebrities alike. As we continue to expand into new markets, we remain committed to delivering a unique and evocative dining experience that transports guests to another time and place. Role Summary Le Colonial is seeking a passionate, experienced, and visionary Executive Chef to lead the culinary team at our Lake Forest location. This individual will be responsible for overseeing all kitchen operations, crafting a menu that reflects the brand’s French-Vietnamese heritage, maintaining exceptional food quality, and ensuring the highest standards of kitchen efficiency and cleanliness. The Executive Chef will be a hands-on leader, actively engaged in cooking, training, mentoring, and innovating to maintain Le Colonial’s reputation for excellence. Key Responsibilities Menu Development & Execution Design and execute a refined, seasonal menu rooted in French-Vietnamese fusion traditions. Introduce creative dishes that remain authentic to the Le Colonial brand while appealing to a sophisticated clientele. Maintain consistency and excellence in food presentation and flavor profiles. Kitchen Leadership Hire, train, and supervise all back-of-house staff, fostering a culture of professionalism, respect, and collaboration. Provide ongoing mentorship and development to sous chefs and line cooks. Lead daily pre-shift meetings and ensure clear communication throughout the culinary team. Operational Oversight Oversee all aspects of kitchen operations, including scheduling, purchasing, receiving, prep, service, and closing procedures. Implement and enforce food safety and sanitation standards according to local health regulations and company policies. Monitor food inventory and collaborate with the General Manager to manage ordering and vendor relationships. Cost Management Ensure food cost targets are met through portion control, waste management, and supplier negotiations. Analyze kitchen performance metrics and adjust strategies to maintain profitability without compromising quality. Guest Experience & Collaboration Work closely with front-of-house leadership to ensure seamless guest service and exceptional dining experiences. Address guest feedback constructively and adapt offerings based on clientele preferences and seasonal trends. Qualifications Minimum of 5–7 years of experience as an Executive Chef or Executive Sous Chef in an upscale or fine dining environment. Deep understanding of French and Vietnamese culinary traditions ; fusion cuisine experience is highly preferred. Proven track record in menu creation , kitchen team development, and back-of-house operations. Strong leadership and communication skills with a collaborative, hands-on management style. Exceptional skills in food cost management , inventory control, and kitchen organization. Culinary degree or equivalent hands-on experience. ServSafe or equivalent food safety certification required. Passionate about creating a memorable, sensory dining journey that reflects the heritage and elegance of Le Colonial . Why Join Le Colonial? At Le Colonial, you’ll be part of a storied brand that values culinary artistry, guest experience, and team excellence. With continued expansion plans, this is a unique opportunity to grow your career within a respected and forward-thinking hospitality group. How to Apply To apply, please submit your resume and a brief cover letter detailing your culinary philosophy and experience with French-Vietnamese or fusion cuisine. #J-18808-Ljbffr