Executive Chef

L. Woods Tap & Pine Lodge•Lincolnwood, IL

5d•$70,000 - $100,000

About The Position

L. Woods, located in Lincolnwood just outside Chicago, serves American classics and barbecue specialties in a nostalgic Northwoods Supper Club atmosphere. Lettuce Entertain You Restaurants is hiring an Executive Chef to lead back-of-house operations, develop and support teams, and contribute to menu development. The position requires at least five years of Executive Chef experience in a full-service restaurant. The salary range is $70,000–$100,000 per year. The Executive Chef works a variety of days and shifts, including early mornings, late nights, and weekends, and may work at multiple sites, with or without overnight travel, as needed. The role includes physical tasks such as lifting and moving items weighing up to 50 pounds.

Requirements

At least 5 years of Executive Chef experience in a full-service restaurant.
Ability to lead and develop teams.
Skill in managing back-of-house systems.
Ability to move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; and occasionally move and/or lift up to 50 pounds.
Availability to work a variety of days and shifts, including early mornings, late nights, and weekends, and at multiple sites, with or without overnight travel, as needed.

Responsibilities

Oversee and monitor effective, efficient back-of-house operations, including purchasing standards, inventory, and food-cost control.
Provide guidance and leadership to hourly and management teams while fostering the company’s Culture of Caring.
Research, develop, and execute seasonal menus and new menu items as directed, in partnership with divisional leaders.
Ensure effective back-of-house training in collaboration with divisional trainers and chefs.
Conduct quarterly in-restaurant audits of back-of-house standard operating procedures and systems.
Partner with designated chefs to purchase and order food products and restaurant supplies.
Partner with the general manager and/or designated managers and chefs to regularly review and maintain recipe books.
Create new recipe costing and maintain existing recipe costing in partnership with the general manager and designated chefs.
Partner with the general manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, and respond with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.