Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• At least 5 years of progressive culinary leadership as an Executive Chef, Executive Sous Chef, or similar, including oversight of large teams in a high-volume, full-service restaurant.
• High-volume, full-service restaurant experience.
• Strong knowledge of culinary techniques, menu development, and kitchen operations.
• Ability to manage budgets, forecasts, inventory, and food and labor costs without compromising quality.
• Expert knowledge of food safety, sanitation, HACCP, and Department of Health regulations.
• Excellent organizational, problem-solving, decision-making, and communication skills, including the ability to manage multiple priorities under pressure.
• Hands-on leadership ability to motivate and develop high-performing teams and drive operational excellence.
• Ability to build strong relationships with colleagues, guests, and vendors.
• Passion for hospitality and culinary innovation.
• Professionalism, strong work ethic, and integrity.
• Availability to work evenings, weekends, and special events.
• Ability to lift 50 pounds and stand, bend, and reach for shifts of up to 8 hours.
• Valid NYC Food Handler’s Certificate.
• Must provide valid documentation of legal eligibility to work in the United States.

Nice To Haves

• Culinary degree or equivalent education and experience.
• Fine dining or upscale casual restaurant experience.

Responsibilities

• Lead culinary operations and ensure consistent preparation and presentation of high-quality food.
• Develop and execute seasonal menus, daily specials, private dining menus, and special event menus.
• Maintain consistent food preparation, portioning, presentation, and recipe execution across service periods and private dining.
• Monitor food quality, taste, appearance, and service standards.
• Keep current with culinary trends, ingredients, techniques, and best practices.
• Oversee kitchen production, preparation, purchasing, receiving, storage, and inventory management.
• Ensure efficient kitchen workflows and staffing levels for daily operations and special events.
• Manage food and labor costs, identify cost-saving opportunities, and support budget objectives.
• Maintain inventory and ensure proper food storage, labeling, and FIFO rotation.
• Maintain equipment and work with Facilities and vendors on maintenance and repairs.
• Recruit, train, coach, mentor, and develop culinary team members.
• Foster a positive, inclusive, collaborative work environment focused on teamwork, accountability, and professional growth.
• Conduct performance evaluations and provide ongoing feedback, coaching, and corrective action as needed.
• Lead by example through active participation in kitchen operations and service periods.
• Ensure appropriate staffing and scheduling to meet operational demands.
• Partner with the General Manager to develop and manage annual budgets, forecasts, and financial goals.
• Monitor food cost percentages, labor expenses, waste, and kitchen profitability.
• Review purchasing practices and vendor relationships to maximize quality and cost efficiency.
• Maintain accurate records related to inventory, ordering, food safety, and operational performance.
• Collaborate with the General Manager and Corporate Chef di Cuisine to align culinary operations with business objectives and hospitality standards.
• Partner with front-of-house leadership to support seamless service and guest satisfaction.
• Support private dining events, buyouts, chef's tasting menus, and special hospitality initiatives.
• Participate in menu tastings, private event planning, and guest consultations as needed.
• Respond to guest feedback and implement improvements to enhance the dining experience.
• Ensure compliance with Department of Health, OSHA, HACCP, and food safety regulations.
• Maintain sanitation, cleanliness, and workplace safety throughout kitchen operations.
• Conduct inspections and audits to ensure compliance with company policies and regulatory requirements.
• Ensure team members receive appropriate food safety and sanitation training.
• Perform additional duties as assigned to support the operation.

Benefits

• Vacation time
• 401(k)
• Medical insurance
• Dental insurance
• Vision insurance
• Transit benefits
• Paid and unpaid safe and sick time
• Flexible Spending Account (FSA)