Executive Chef

Executive Chef

A contemporary riverfront hotel in Chicago is seeking an experienced culinary leader who is passionate about building and motivating high-performing teams, guest-focused, and achievement-oriented, to serve as the new Executive Chef.

The Executive Chef sets the tone for a culture of care, creating exceptional moments for guests and team members while driving results across the Culinary department. This leader owns daily kitchen operations, ensures food preparation meets the highest standards, and enforces strict safety and sanitation practices. The Executive Chef implements property-wide strategies to elevate guest satisfaction, reduce turnover, meet budget targets, and exceed productivity goals. Leaders in this role provide strategic vision, ensure disciplined execution, and actively manage their department to achieve revenue and profitability objectives.

Key Responsibilities

Operational/Functional

• Direct all day-to-day Culinary operations to meet quality standards and stakeholder expectations.
• Develop, write, and test recipes; create menus and food displays; set presentation guidelines for kitchen staff.
• Review BEOs, document requirements, and assign production and prep tasks accordingly.
• Oversee ordering, receiving, storage, and inventory control of food and kitchen equipment.
• Partner with Catering to develop function menus; meet with planners as needed.
• Engage guests for feedback; resolve complaints with timely and thorough follow-up.
• Monitor payroll, approve timesheets, and complete end-of-period payroll processing.
• Interview, hire, train, and promote Culinary staff; provide ongoing feedback and manage discipline when appropriate.
• Ensure adherence to company safety and sanitation standards and all applicable regulations.
• Maintain high standards of personal appearance and grooming.
• Perform other job-related duties as assigned.

Strategy and Planning

• Prepare weekly schedules aligned to staffing guidelines and labor forecasts; adjust in real time to meet demand.
• Analyze guest satisfaction data and implement action plans to achieve target scores.
• Coordinate projects impacting floor plans and room inventory as needed.
• Conduct regular inventory of food items and equipment.

Financial Management

• Manage department expenses; review food costs daily and act to address variances.
• Achieve budgeted revenues; control labor and operating expenses; maximize Culinary department profitability.
• Align staffing to service standards, operational needs, and financial objectives.
• Participate in and advise on budgeting and forecasting processes that support property goals.

Team Leadership

• Attract, retain, and motivate a team that upholds company standards and practices.
• Ensure employees receive training relevant to their roles and career goals, consistent with policy and local laws.
• Conduct pre-shift meetings; communicate key information for the day's business.
• Monitor, measure, and recognize performance; conduct annual evaluations.
• Coach with specific, actionable feedback to improve knowledge, skills, and performance.
• Ensure fair and equitable treatment; resolve employee issues promptly and professionally.

Leadership and Culture

• Collaborate across departments and with corporate resources.
• Motivate the team to perform at a high standard; foster a trusting, inclusive environment.
• Focus on the mission and well-being of the department, property, and company.
• Lead by example with integrity and respect.
• Inspire the team to model the company's core values and guest service standards.

Qualifications and Skills

• Ability to work in a physically active, time-sensitive environment.
• Ability to work with all products and ingredients used in a professional kitchen.
• Excellent verbal and written communication skills.
• Strong interpersonal and guest service skills.
• Exceptional organizational skills and attention to detail.
• Strong analytical and problem-solving abilities.
• Proven supervisory and leadership experience.
• Extensive knowledge of hotel and hospitality operations.
• Proficiency with Microsoft Word, Excel, and PowerPoint.