Executive Chef

Executive Chef

Position: Executive Chef

Salary: $79,500-102,250

Location: Oak Brook, Schaumburg, or Naperville. Candidates must be willing and able to work at any assigned location.

Job Summary: The Executive Chef is the senior position in the kitchen's chain of command at the restaurant level and is responsible for everything that goes on in the kitchen. This position oversees all Head Chef's/Chef de Cuisine, Sous Chefs and kitchen staff and answers directly to the Director of Culinary Ops.

Primary Responsibilities and Duties:

• Ensures all corporate specifications and policies are being adhered to
• Oversees all kitchen food production
• Institutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops
• Responsible for food quality, food cost to budget, and labor cost to budget
• Responsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections
• Discipline all kitchen staff, including termination
• Supervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory
• Adhere to Bottleneck Management policies and procedures
• Schedule kitchen staff
• Prep coordination and station par levels
• Train all chefs and kitchen staff at restaurant level on new menu items
• Develop the menu, as well as new recipe ideas
• Hire all kitchen personnel

Qualifications and Skills:

• Must have 3+ years prior Executive Chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school
• Must have a good knowledge of culinary trends and execution
• Demonstrates high level of organizational, time management, and multi-tasking skills
• Excellent communication skills necessary
• Must have or pass a certified managers sanitation class
• Basic knowledge of first aid

Work Environment/Physical Demand:

• Must be able to stand for full shift
• Must be able to lift at least 50 pounds
• Must have good hearing for accurate communication with guests.
• Must be able to use hands and fingers to handle and feel objects, tools controls and type
• Must be able to work in areas of loud noise.
• Required to frequently reach, bend, stoop, and carry
• Must be able to work in both warm and cool environments; indoors and outdoors
• Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish
• Extended periods of standing and walking to different parts of the restaurant at different levels.
• Fast paced hands on position.
• Dining facilities are both outside and inside. Lighting is maintained at a low level.

Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Bottleneck Management