Executive Chef

Job Description

Job Description

Hotel Executive Chef

North Chicago

Salary: $75K - $100K

About the Role

We are seeking an experienced Executive Chef to lead all culinary operations for a full-service hotel. This is a high-visibility leadership role responsible for the food program across in-room dining, bars, restaurants, and banquets. You will set the standard for quality, drive consistency across every outlet, and build a kitchen team that delivers exceptional guest experiences while protecting the bottom line.

The right leader understands that a hotel kitchen never sleeps. From early breakfast service to late-night room service to a 300-cover banquet, you keep every plate sharp and every cost in check.

What You'll Do

• Lead all culinary operations across in-room dining, bars, restaurants, and banquet functions.
• Develop, refine, and execute menus that reflect current trends, guest preferences, and brand standards.
• Maintain consistent food quality, presentation, and portioning across every outlet and service period.
• Manage food and labor costs to hit budget targets without compromising quality.
• Oversee purchasing, vendor relationships, inventory, and stock rotation to reduce waste and control spend.
• Plan and execute banquet menus and large-volume events with precision and reliable timing.
• Build, train, and develop a kitchen team that performs under pressure and grows over time.
• Create staff schedules that match labor to demand across all dayparts and outlets.
• Enforce sanitation, food safety, and HACCP standards in full compliance with local health codes.
• Partner with Food & Beverage, banquet sales, and front-of-house leadership to align service and execution.

Leadership Expectations

You set the tone for the entire kitchen. We expect you to lead from the line, hold standards firmly, and develop the people around you. Strong Executive Chefs build stable teams, reduce turnover, and create a culture where cooks want to stay and grow. Your leadership directly shapes guest experience, team performance, and operational consistency.

Menu Development & Food Quality

• Design seasonal and outlet-specific menus that balance creativity, cost, and operational reality.
• Standardize recipes, plating, and specs to guarantee consistency across shifts and stations.
• Source quality ingredients and adjust menus to reflect availability, pricing, and guest demand.
• Conduct regular tastings and line checks to protect quality and presentation.

Cost Control, Labor & Purchasing

• Own food cost, labor cost, and overall culinary budget performance.
• Track inventory accurately and manage par levels to limit waste and shrinkage.
• Negotiate with vendors and review invoices to maintain pricing discipline.
• Forecast labor needs against banquet bookings, occupancy, and outlet volume.

Sanitation, Food Safety & Compliance

• Maintain a clean, organized, and inspection-ready kitchen at all times.
• Enforce HACCP protocols, proper storage, and temperature controls across all areas.
• Ensure full compliance with local, state, and federal health and safety regulations.
• Lead staff training on food handling, allergen awareness, and sanitation standards.

Cross-Functional Collaboration

You will work closely with the Food & Beverage Director, banquet and catering sales teams, restaurant and bar managers, and front-of-house leadership. Clear communication across departments keeps service smooth, banquets on schedule, and guests satisfied.

Required Qualifications

• 5+ years of progressive culinary leadership experience, including a senior or executive kitchen role.
• Proven experience managing multi-outlet operations such as restaurants, bars, IRD, and banquets.
• Strong command of food and labor cost management, budgeting, and P&L.
• Demonstrated ability to execute high-volume banquet and catering events.
• Working knowledge of HACCP, food safety standards, and local health regulations.
• ServSafe certification or equivalent (or ability to obtain within a defined period).

Preferred Qualifications

• Culinary degree or formal culinary training.
• Prior Executive Chef experience in a full-service hotel or resort.
• Familiarity with hotel POS, inventory, and scheduling systems.
• Experience opening outlets or leading menu relaunches.

Key Skills

• Strong leadership, coaching, and team-building ability.
• Calm, decisive decision-making in a fast-paced, high-pressure environment.
• Sharp organizational and time-management skills across multiple outlets.
• Clear communication with both kitchen staff and cross-functional partners.
• Financial discipline and an eye for operational efficiency.

Physical & Work Environment Requirements

• Ability to stand, walk, and work on your feet for extended shifts.
• Capacity to lift and carry up to 50 pounds and work in hot, fast-paced kitchen conditions.
• Availability to work nights, weekends, holidays, and varied shifts based on business

How to Apply

If interested, please send your resume to View email address on ziprecruiter.com for immediate review and consideration