Executive Chef

Aba•Chicago, IL

20d•$70,000 - $100,000•Onsite

About The Position

Aba Chicago, located in the Fulton Market neighborhood, is hiring an Executive Chef. Aba is a Mediterranean restaurant with a California influence, featuring a modern approach to Mediterranean cooking and a beverage program focused on spirits and rare wines from lesser-known Mediterranean regions. The restaurant is part of Lettuce Entertain You Restaurants, a culinary-driven company with more than 90 locations and over 55 concepts. The Executive Chef oversees back-of-house operations, develops and executes seasonal menus, controls purchasing, inventory, and food costs, and leads the restaurant’s back-of-house teams. The role works with divisional leaders, trainers, chefs, the general manager, and other managers to maintain operating standards, recipes, training, and team development. The position may involve work at multiple sites, varied days and shifts, and overnight travel as needed.

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, monitor, and ensure effective and efficient back-of-house operations, including consistent purchasing standards and inventory, and tracking and controlling food costs.
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 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.