Executive Chef - La Serre

DineAmic Hospitality•Chicago, IL

10d•Onsite

About The Position

DineAmic Hospitality is seeking an Executive Chef to manage the kitchens at La Serre and Bar La Rue in Chicago’s West Loop. La Serre serves French-inspired cuisine in an elegant, garden-like setting, while Bar La Rue offers cocktails and elevated bites. The Executive Chef oversees kitchen operations, menu development, staff leadership, food costs, budgets, inventories, and product ordering. The role also includes coaching and developing Sous Chefs so they can assume these responsibilities in the Executive Chef’s absence. The Executive Chef collaborates with the corporate chef team on seasonal menus and guest feedback, develops recipe books and coordinates menus with event teams. They set professional kitchen standards, lead employee training and development, manage performance, and work with restaurant management to meet operational and financial goals. The role requires maintaining a safe, clean, professional kitchen and following food safety and sanitation procedures. This position requires at least 50 hours per week and flexibility to work days, nights, weekends, and holidays.

Requirements

At least 2 years of experience as an Executive Chef in a high-volume kitchen; up to 4 years preferred.
Proven experience creating a safe work environment that incorporates teamwork and professional development.
Ability to identify issues efficiently and problem-solve.
Commitment to quality, accuracy, timeliness, and results.
Ability to handle stress productively and delegate while maintaining control.
Proficient computer skills and basic math skills.
Ability to operate a point-of-sale system.
Flexibility to work days, nights, weekends, and holidays.
Minimum of 50 hours per week required.
Current SERVsafe or equivalent certification.

Nice To Haves

Up to 4 years of experience as an Executive Chef in a high-volume kitchen is preferred.

Responsibilities

Research and collaborate with the corporate chef team on menu items, considering seasons, guest feedback, product cost and availability, and other factors.
Develop and update recipe books specifying ingredients, product specifications, and portion sizes; recipe books become DineAmic property.
Coordinate with event teams on menu items and ways to activate restaurant spaces.
Model professional kitchen culture, including respectful conduct, mature communication, and enthusiasm for the food program.
Work with the management team to develop staff leadership goals and a culture of continuous learning and development.
Identify, address, and document employee performance problems; discipline or terminate employees as appropriate under company procedures.
Schedule, conduct, and document employee performance reviews.
Identify, train, and develop employees for growth, advancement, and promotion.
Manage food costs, ordering, pars, and inventory to minimize waste and maintain product availability.
Maintain departmental budget expectations and support efforts to optimize labor and product costs.
Build relationships with purveyors.
Coordinate with the General Manager and Corporate Chef on production standards, specials, employee meals, complimentary pass-outs and amuses, and kitchen staffing needs and issues.
Oversee purchasing and ordering of food products and supplies, and ensure daily product orders are placed.
Track high-cost items according to standard operating procedures.
Manage Sous Chefs and ensure they supervise kitchen staff and follow procedures for line checks, cook meetings, food allergies, consistency, and presentation.
Ensure back-of-house employees understand and follow sanitation and safety guidelines.
Coordinate proper food storage according to procedures and health and safety guidelines.
Work safely in confined, crowded spaces with variable noise and temperature levels; move safely through areas that may include stairs and uneven or slick surfaces.
Wear a hair restraint while on duty and wash hands regularly according to guidelines.
Safely and efficiently use knives, tools, utensils, and equipment needed to prepare menu items.