Executive Chef

Chicago, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $100,000.00

Benefits

competitive salary

Quarterly bonus

Paid time off including paid holidays, personal days and vacation

401(k) Plan

Blue Cross Blue Shield Medical Insurance

dental and vision insurance

life, accident protection and critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee Assistance Program focusing on mental health and wellness

Job Description

Aba, located in Chicago's vibrant Fulton Market neighborhood, is a celebrated restaurant that presents a unique culinary experience inspired by Mediterranean flavors. Chef Partner CJ Jacobson leads the kitchen with a lighter, inventive style of cooking, drawing influences from Israel, Lebanon, Turkey, and Greece. This blend creates an exciting menu that captures the essence of the Mediterranean diet while emphasizing fresh ingredients, bold spices, and innovative preparations. Aba is part of the Lettuce Entertain You Restaurants group, a renowned culinary-driven company with a strong dedication to its people and guests. The restaurant maintains a commitment to culinary excellence, creativity, and... Show More

Job Requirements

2 years of Executive Chef experience
Strong leadership skills
Knowledge of purchasing standards, inventory management, food cost control
Experience in menu development and execution
Ability to conduct training and audits
Capable of partnering cross-functionally with GM and management
Excellent interpersonal and communication skills
Flexibility to work various shifts and travel as needed
Physical ability to move and lift up to 50 pounds

Job Qualifications

5+ years of Executive Chef experience in a full-service restaurant
Ability to lead and develop teams
Skilled in managing BOH systems

Job Duties

Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
Ensure effective BOH training in collaboration with divisional trainers and chefs
Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems
Partner with designated chefs to purchase and order food product and supplies for the restaurant
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Create new and maintain existing recipe costing in partnership with GM and designated chefs
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to 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
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

Job Location

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