Executive Chef

Chicago, IL, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal Allowances

Job Description

The Gibsons Restaurant Group is a premier dining establishment that operates with a deep-rooted commitment to excellence, hospitality, quality, value, and family. Known for its outstanding culinary offerings and warm, welcoming atmosphere, Gibsons Restaurant Group prides itself on delivering exceptional dining experiences that not only meet but exceed guest expectations. This commitment is reflected across all facets of the organization, from the meticulously crafted menu items to the attentive service provided by its staff, making the group a respected leader in the restaurant industry.

As a well-established brand, Gibsons Restaurant Group embodies four distinct core beliefs: hospitality, quality, value, and family. These principles guide every decision and interaction within the organization, ensuring that every guest feels valued and enjoys a memorable meal. The group is renowned for its dedication to sourcing the finest ingredients, employing skilled culinary professionals, and maintaining high standards in food preparation and presentation. Working at Gibsons means joining a team that values collaboration, continuous improvement, and delivering superior customer service, all while fostering a family-like work environment that supports professional growth and personal development.

The role of Executive Chef at Gibsons Restaurant Group is a pivotal position that requires a blend of culinary expertise, leadership, and operational management. The Executive Chef is responsible for the overall kitchen operations and must embody and promote the restaurant’s culture and service philosophies. This role leads the team of cooks and kitchen staff, overseeing all aspects of food purchasing, preparation, and presentation to ensure consistency and outstanding quality. The Executive Chef is expected to manage production schedules, train staff, and uphold safety and health regulations, while contributing creatively to menu development.

This is a full-time leadership position that offers a competitive salary and opportunities for advancement within the company. The Executive Chef plays a crucial role in driving the success of the restaurant by maintaining rigorous standards and by proactively addressing challenges related to food quality, equipment maintenance, and kitchen operations. Additionally, the Executive Chef serves as a brand ambassador, representing the restaurant at external events and promoting the organization’s values.

The successful candidate will be versed in both culinary techniques and kitchen management, capable of planning and executing food production in a high-paced restaurant environment. They will be adept at using restaurant management systems to monitor budgets, purchasing, and labor tracking. Strong communication and interpersonal skills are essential, as this role requires collaboration with senior management and other departments to ensure smooth operations.

In summary, becoming an Executive Chef at Gibsons Restaurant Group means taking on a dynamic and rewarding leadership role, where culinary skill meets strategic oversight. The position requires someone with a passion for food, a commitment to excellent service, and the ability to lead and inspire a talented team to deliver an exceptional dining experience consistently. This opportunity is ideal for culinary professionals looking to advance in their careers while contributing to a revered brand known for its quality and hospitality.

Job Requirements

Graduate of a recognized culinary school
ten years related experience
combination of education and experience
current knowledge of food preparation techniques and styles
proficiency in supervising and motivating subordinates
strong decision-making skills
flexibility to work amid changing priorities
attention to detail
professional communication skills

Job Qualifications

Graduate of a recognized culinary school
ten years related experience
combination of education and experience
current knowledge of regional and national trends in food and beverage
thorough knowledge of all food preparation techniques and styles
demonstrated proficiency in supervising and motivating subordinates
commitment to excellence, high standards, and good judgment
ability to make timely and sound decisions
versatility and flexibility
willingness to work within constantly changing priorities with enthusiasm
acute attention to detail
professional appearance and demeanor
willingness to be a spokesperson for the restaurant
ability to effectively communicate with people at all levels and from various backgrounds

Job Duties

Oversee all food preparation, production, and presentation
ensure that recipes are followed and preparation and presentation are adhered to consistently
ensure production of all recipes, both prep and plate, are consistent and of superior quality
plan production schedules, implement and manage execution
train staff for associated job functions with their assigned roles as needed
resolve all customer opportunities related to food quality and execution
understand and adhere to all GRG kitchen operation and management procedures
communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance
possess and maintain thorough knowledge of wines offered in restaurant and wine/food pairings
represents restaurant and brand at outside functions as needed
ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines
ensure adherence to all health and safety regulations and procedures
implement and manage GRG systems including food purchasing/declining budget, labor budget/tracker
implement and maintain detailed purchase history including product specifications and designated vendor information
prepare accurate and timely reports as required including daily kitchen log/Avero log, budget trackers both labor and product cost
manage 3rd party cleaning service to verify completion and quality performance
ensure GRG uniform standards are maintained
hire, train, supervise, and develop kitchen staff
ensure employee schedules are posted within GRG guidelines
assess and identify team members with management potential
assign duties and manage quality of work
hold team members accountable for performance
provide day-to-day guidance and oversight of subordinates
actively work to promote and recognize performance
follow GRG progressive disciplinary procedures
manage and ensure all equipment is functioning and maintained
take necessary action to repair or replace any equipment that is failing
develop and present creative, innovative, and high-quality menus to senior management for approval
upon approval, follow all GRG procedures necessary to implement new items
prepare cuisine associated with designated concept utilizing skill and creativity
may perform other duties as assigned