Executive Chef

JBM Hospitality is a well-established management company overseeing a diverse portfolio of premium hospitality venues including a high-end, semi-private golf course, three distinguished restaurants such as McWethy’s Tavern, McWethy’s Sports Bar, and The James, two elegant banquet facilities featuring The Great Hall at Mistwood and the Grand Ballroom at Joliet Union Station, as well as a unique sports dome known as Mistwood Golf Dome. The company is dedicated to creating extraordinary experiences for both customers and employees, fostering a family-like culture founded on exceptional service, shared excitement, and fun. This approach aims to build a lasting brand with long-term profitability and satisfaction for everyone involved.

The Executive Chef role at The James represents a pivotal leadership position within JBM Hospitality, characterized as a full-time, salaried post designed to demand year-round dedication. Reporting directly to the Director of Food & Beverage and the General Manager, this position is the cornerstone of culinary operations, responsible for overseeing every aspect of kitchen management from innovative menu development to maintaining impeccable cleanliness and food safety. The ideal candidate for this role is a culinary professional who seamlessly blends creative vision with practical discipline, ensuring that the kitchen operates both artistically and financially soundly. The Executive Chef is expected to cultivate a creative kitchen environment where chefs of all levels contribute to fresh, dynamic seasonal menus while adhering to strict cost management and quality standards.

In addition to culinary creativity, the Executive Chef is charged with mentoring and developing the Sous Chef team, fostering leadership and skill growth to maintain high standards of food preparation and service. This includes designing comprehensive training programs, conducting regular performance reviews, and building a strong bench of talent through structured cross-training and career development opportunities. The role also involves rigorous oversight of daily and weekly operational standards to guarantee organization, cleanliness, and functionality of all kitchen areas and equipment.

Health and safety are paramount, with the Executive Chef ensuring compliance with all regulatory requirements including food safety standards, sanitation protocols, and maintaining necessary certification such as Managerial Food Safety and BASSET Alcohol certification. Rigorous enforcement of allergen awareness and cross-contamination prevention is key to safeguarding guest health and satisfaction.

Financial stewardship is critically important, as the Executive Chef develops detailed cost analyses for menu items, manages the kitchen’s annual food and labor budgets, and implements stringent controls on food and labor costs. They will also negotiate vendor pricing and oversee inventory management to optimize profitability without compromising quality. This role requires a hands-on leader who is physically capable and willing to work extensive hours including evenings, weekends, and holidays to meet the demands of a fast-paced hospitality environment.

With competitive compensation ranging from $72,000 to $82,000 annually based on experience, and comprehensive benefits including health, dental, and vision insurance, 401(k) with matching, paid time off, and a quarterly bonus program, this opportunity offers a fulfilling career path for a passionate and energetic culinary leader dedicated to advancing a prestigious brand and contributing to the success of a well-respected hospitality group.