Executive Chef

Aba•Chicago, IL

9d•$70,000 - $100,000

About The Position

Aba Chicago, located in Chicago’s Fulton Market neighborhood, is a Mediterranean restaurant with a California influence. Its menu features Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking, and its beverage program showcases spirits and rare wines from lesser-known Mediterranean regions. Aba is part of Lettuce Entertain You Restaurants, a culinary-driven restaurant company with more than 90 locations and over 55 restaurant concepts. The company emphasizes caring for its people, welcoming unique perspectives, and nurturing diverse talents. The Executive Chef oversees Back of House operations, food purchasing and costs, menu development, training, and the performance and development of BOH employees. The role works in partnership with divisional leaders, chefs, the General Manager, and other managers to maintain restaurant standards and support effective operations. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites and overnight travel as needed. The stated salary range is $70,000–$100,000 per year.

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.

Responsibilities

Oversee and monitor effective, efficient Back of House operations, including purchasing standards, inventory, and food-cost tracking and 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 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 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, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites and with or without overnight travel as needed.