Executive Chef - NAIA

Job Description

Job Description

Brought to you by DineAmic Hospitality and situated along the Chicago River in River North, NAIA is a sweeping Greek-Levantine dining destination inspired by the culture, cuisine, and hospitality of the Mediterranean. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting.

NAIA is seeking an Executive Chef who will lead all back-of-house operations, ensuring exceptional food quality, operational excellence, financial performance, and team development. This salaried, exempt position reports directly to the Corporate Chef and serves as the senior culinary leader responsible for executing the restaurant’s culinary vision while maintaining DineAmic Hospitality's standards of quality, consistency, and hospitality.

The Executive Chef oversees all kitchen personnel, inventory management, food and labor cost controls, training and development programs, and daily kitchen operations. While not primarily responsible for menu development, the Executive Chef collaborates with Corporate Culinary Leadership and Operations teams by providing feedback, participating in menu evolution, and supporting the successful implementation of new dishes and culinary initiatives.

• Lead all back-of-house operations, ensuring the highest standards of food quality, consistency, presentation, and execution.
• Execute the restaurant's culinary program while maintaining established recipes, specifications, and operational standards.
• Collaborate with Corporate Culinary Leadership on menu updates, seasonal offerings, special events, and culinary initiatives.
• Oversee daily production, prep, line execution, and service to ensure an exceptional guest experience.
• Ensure all kitchen team members are proficient in production standards, allergy protocols, food quality expectations, and presentation guidelines.
• Partner with the General Manager and culinary leadership team on specials, employee meals, and operational improvements.

• Build, lead, and maintain a positive, professional, and high-performing kitchen culture.
• Recruit, train, coach, and develop Sous Chefs and kitchen team members, creating opportunities for growth and advancement.
• Conduct performance evaluations and provide ongoing feedback, accountability, and development plans.
• Manage scheduling, staffing levels, labor deployment, and performance management, including corrective action when necessary.
• Serve as a visible leader who promotes teamwork, communication, and accountability throughout the organization.

• Maintain food and labor costs within established budget goals while preserving quality and guest satisfaction.
• Oversee inventory management, purchasing, receiving, storage, and product utilization.
• Ensure proper pars, ordering procedures, and inventory controls are consistently followed.
• Analyze financial performance and identify opportunities to improve profitability through waste reduction, efficiency improvements, and cost management.
• Partner with Operations leadership to achieve revenue, profitability, and operational goals.

• Ensure full compliance with all food safety, sanitation, OSHA, and local health department regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Oversee proper food handling, storage, labeling, and rotation procedures.
• Ensure all team members understand and follow safety standards, equipment protocols, and sanitation practices.
• Maintain all required certifications, documentation, and inspection readiness standards.

• Partner closely with Front-of-House leadership to deliver seamless service and exceptional guest experiences.
• Communicate effectively with culinary leadership, operations teams, vendors, and staff regarding goals, expectations, and performance.
• Support company initiatives, new restaurant openings, training programs, and special events as needed.
• Foster a culture of collaboration, accountability, and continuous improvement across all departments.

• Minimum of 5–7 years of progressive culinary leadership experience, including at least 2–3 years as an Executive Chef or Executive Sous Chef in a high-volume restaurant environment.
• Proven success managing food costs, labor costs, inventory controls, and kitchen financial performance.
• Culinary degree or equivalent professional experience preferred
• Fine dining, upscale casual, or high-volume hospitality experience preferred.
• Strong financial acumen with experience managing food cost, labor cost, and inventory controls.
• Proficiency in Microsoft Office Suite, inventory systems, and POS platforms
• Ability to thrive in a fast-paced, high-volume environment while maintaining professionalism and composure.
• Valid Food Handler Certification required; Food Manager Certification preferred

Physical Demands & Work Environment

• Ability to stand and walk for extended periods, often exceeding 8–10 hours per shift.
• Frequently required to lift, carry, push, and pull up to 50 pounds; occasionally may be required to lift heavier items with assistance.
• Ability to bend, stoop, kneel, reach, climb stairs, and perform repetitive motions throughout the workday.
• Must be able to work safely and effectively in a fast-paced kitchen environment with exposure to hot surfaces, open flames, sharp tools, and commercial kitchen equipment.
• Ability to tolerate varying temperatures, including hot kitchen environments, refrigerated storage areas, and freezer conditions.
• Must be available to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require.
• Requires strong visual, verbal, and auditory abilities to monitor kitchen operations, communicate effectively with team members, and maintain quality and safety standards.
• Ability to remain calm, focused, and productive while managing multiple priorities in a high-volume, high-pressure environment.

Core Competencies

• Accountability
• Adaptability
• Communication Skills
• Emotional Intelligence
• Integrity
• Personal Development
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with computers and POS systems

Perks + Benefits

• BCBS Medical
• BCBS Dental
• EyeMed Vision
• Flexible Spending Account
• Company-paid Short-term Disability Insurance
• Company-paid Life and AD&D Insurance
• Company-paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Paid Holidays
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.