Executive Chef-Sign on Bonus $1000

QUEST FOOD MANAGEMENT SERVICES LLC•Highwood, IL

11d•$55,000 - $60,000•Onsite

About The Position

The Executive Chef will lead the culinary operations within our retail trade environment, ensuring the highest standards of food quality, safety, and presentation. This role is pivotal in designing innovative menus that align with customer preferences and market trends while maintaining cost efficiency and profitability. The Executive Chef will oversee kitchen staff, fostering a collaborative and productive work environment that emphasizes continuous improvement and professional development. They will also manage supplier relationships and inventory to guarantee the availability of fresh, high-quality ingredients. Ultimately, the Executive Chef will drive the culinary vision that enhances the brand reputation and customer satisfaction across all retail locations.

Requirements

Proven experience as an Executive Chef or Senior Chef in a high-volume retail or hospitality setting.
Culinary degree or equivalent professional certification from an accredited institution.
Strong knowledge of food safety standards and kitchen management practices.
Demonstrated ability to lead and develop a diverse culinary team.
Excellent organizational and communication skills.

Nice To Haves

Experience working within the retail trade industry or multi-location food service operations.
Advanced culinary certifications such as Certified Executive Chef (CEC) or Certified Master Chef (CMC).
Proficiency in inventory management software and point-of-sale systems.
Background in menu engineering and cost control strategies.
Familiarity with dietary restrictions and allergen management.

Responsibilities

Develop and implement creative and seasonal menus that meet customer expectations and business goals.
Supervise and mentor kitchen staff, including hiring, training, scheduling, and performance management.
Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment.
Manage food costs, inventory, and supplier relationships to optimize budget and reduce waste.
Collaborate with retail management and marketing teams to align culinary offerings with brand strategy and promotional activities.