Executive Chef - Corporate Dining (Chicago, IL)

Restaurant Associates is recognized as a leading provider of premium dining and event catering services, catering to some of the nation’s most prestigious museums, performing arts centers, and corporate clients. With a dedication to culinary excellence, innovation, and customer satisfaction, Restaurant Associates has earned the distinction of being one of Glassdoor’s Best Places to Work, reflecting its inclusive culture and commitment to employee development. As a part of Compass Group USA, Restaurant Associates benefits from the extensive resources and global expertise of one of the world’s largest foodservice companies, further enhancing its ability to deliver exceptional dining experiences across multiple locations.

The Executive Chef - Corporate Dining role based in downtown Chicago is a high-impact position responsible for leading culinary operations in a high-end corporate environment. This role serves as the cornerstone of culinary success for the corporate account, managing everything from menu planning to food preparation and client relationship management. With a salary ranging from $90,000 to $100,000 per year plus comprehensive benefits, this position offers an exciting opportunity for culinary professionals passionate about innovation and operational excellence.

The Executive Chef will split time between the onsite location, where they interact directly with clients and the front-of-house teams, and the company’s commissary kitchen. Responsibilities include providing breakfast, lunch, and snack services Monday through Friday, ensuring high standards of food quality, safety, and presentation. This hands-on role demands a proactive leader with the ability to manage cost controls, inventory, menu development, and staff training efficiently.

Key components of the role include designing menus aligned with established culinary and nutritional guidelines, adhering to standardized recipes, portion control, and presentation standards. The Executive Chef will utilize daily production worksheets and waste logs to monitor consumption and minimize waste. They will also be responsible for maintaining superior food quality through tasting and continual assessment protocols.

Operational excellence extends to managing sanitation, food safety, and compliance with federal, state, and local regulations, ensuring that all kitchen activities meet health and safety standards validated through both internal and third-party audits. Additionally, the Executive Chef fosters a culture of continuous improvement by training kitchen staff on food preparation techniques, safe handling, and equipment operation.

Collaboration is crucial in this role, with regular participation in departmental meetings, client satisfaction programs, and staff development initiatives to ensure alignment with company goals and client expectations. The Executive Chef is also expected to implement innovative culinary programs in partnership with marketing and culinary teams to keep offerings fresh, relevant, and appealing.

This position is ideal for professionals with hands-on culinary experience in high-volume, complex foodservice operations, especially those with expertise in institutional cooking and batch production. Candidates must be ServSafe certified and proficient in Microsoft Office tools including Word, Excel, and PowerPoint, as well as communications platforms like Outlook and email. Overall, this Executive Chef role offers a challenging but rewarding career path for dedicated culinary leaders aiming to contribute to a renowned brand and deliver exceptional dining experiences in the corporate dining sector.