Executive Chef

Gecko Hospitality – New England, led by Edward Ayala is a specialized restaurant and hospitality recruiting firm serving CT, MA, RI, ME, NH, and Vermont for over two decades, the firm has connected experienced hospitality professionals with full-service and fast-casual restaurants, catering companies, and food service groups across the region. As a Restaurant Owner, And a Senior Recruiting Partner Edward focuses on recruiting leaders such as Executive Chefs, Directors, General Managers, and Mulit-Unit Operators. Role Description: The Executive Chef role is a full-time, on-site position located in Gurnee, IL. The Executive Chef oversees all kitchen operations, including menu planning, recipe development, food production, and plating standards to ensure consistent quality and presentation. This role manages kitchen staff scheduling, training, and performance, fostering a collaborative, safety-focused work environment. The Executive Chef is responsible for inventory control, vendor relationships, and cost management, including food and labor costs, while maintaining compliance with health and sanitation regulations. Daily responsibilities also include coordinating with front-of-house leadership, supporting special events and catering needs, and continuously improving culinary offerings based on guest feedback and industry trends. Qualifications: Ability to lead and manage kitchen teams, including supervising line cooks, sous chefs, and support staff, while promoting a respectful, inclusive workplace. Strong culinary skills in menu development, recipe execution, and contemporary cooking techniques, with a focus on consistency and quality. Experience in food safety, sanitation practices, and compliance with local health codes and industry standards. Proficiency in cost control, including inventory management, ordering, waste reduction, and maintaining food and labor cost targets. Skill in coordinating with front-of-house teams, communicating clearly, and supporting excellent guest experiences. Proven background as an Executive Chef, Sous Chef, or similar leadership role in full-service or fast-casual operations. Ability to work on-site in a fast-paced environment, handle multiple priorities, and adapt to changing business needs. Culinary degree or formal culinary training preferred; equivalent experience in high-volume or upscale operations considered. Availability to work a flexible schedule, including evenings, weekends, and holidays, based on business demand. #J-18808-Ljbffr