Executive Chef

Fabio Viviani Hospitality Group•Glenview, IL

5d•$90,000 - $100,000•Onsite

About The Position

ABOUT LAGO Excellence is coming to Glenview, at a restaurant called LAGO, the creation and vision of Fabio Viviani. With an emphasis on steak and fine libation you will experience Italian tradition with an innovative twist. The cuts are only the thickest and finest and the seafood is unsurpassed. The atmosphere is relaxed, while at the same time, sophisticated with a Neighborhood feel. You may even catch a glimpse of Fabio himself. If you believe in this idea and vision, it’s time to help us build the next great experience for our guests. POSITION SUMMARY The Executive Chef is responsible for the overall leadership, management, and success of Lago's culinary operations. This role oversees all back-of-house functions, including menu development, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef is expected to uphold Lago’s commitment to authentic Italian cuisine, exceptional hospitality, and culinary innovation while fostering a positive, high-performing kitchen culture. Working closely with restaurant leadership, the Executive Chef will ensure every dish reflects the quality, consistency, and passion that define the Lago experience.

Requirements

A minimum of 7–10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
Flexibility to work evenings, weekends, and holidays as required.
Experience in fine dining and/or high-volume operations.

Nice To Haves

Culinary degree or equivalent professional training preferred.
Certification from the American Culinary Federation (CEC or higher).
Proven track record of developing innovative, guest-focused menus.

Responsibilities

Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
Develop innovative and seasonally driven menus that reflect Lago’s vision and elevate the guest experience.
Establish and enforce portion sizes, plating standards, and presentation guidelines.
Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
Collaborate with Lago leadership on financial planning, budgeting, and cost management.
Ensure compliance with all food safety, sanitation, and workplace safety regulations.
Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
Uphold and model company values, policies, and standards at all times.
Other duties as assigned.