Top 19 Executive chef Jobs in Mchenry Il

Executive Chef
Deer Path Inn —Lake Forest, IL
- From $140,000 a year
- Full-time
- Computer literacy
- Writing skills
- Basic math
Executive Chef
Ravinia Green Country Club —Riverwoods, IL
- $110,000 - $140,000 a year
- Full-time
- Sales
- ServSafe
- 3 years
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Luther Village Owners Corporation —Arlington Heights, IL
- $85,000 - $95,000 a year
- Full-time
- Background check
- Hospitality
- ServSafe
- Disability insurance
- Health insurance
Quick Apply
Kitchen Manager/Head Chef
Famous Freddie's —Fox Lake, IL
- $20 - $25 an hour
- Extended hours
- ServSafe
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef
Le Colonial Lake Forest —Lake Forest, IL
- $70,000 - $80,000 a year
- Weekends as needed
- Background check
- Spanish
- Cooking
- Health insurance
- Paid time off
Quick Apply
Assistant Director Executive Chef
Goodwill Greater Milwaukee & Chicago —Great Lakes, IL
- $80,950 - $121,600 a year
- Full-time
- Microsoft Excel
- Driver's License
- Senior level
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
CIEL VERNON HILLS LLC —Vernon Hills, IL
- Word processing
- Computer literacy
- English
Quick Apply
Executive Chef 2
Sodexo —Lake Forest, IL
- $70,975 - $91,850 a year
- Full-time
- Mentoring
- Experience equivalent to degree accepted
- Senior level
- Paid holidays
- Health insurance
Executive Chef
Emmett's Brewing Company —West Dundee, IL
- Full-time
- ServSafe
- Ability to lift 50 pounds
- Recruiting
Quick Apply
Executive Chef
Granite City Food & Brewery —Schaumburg, IL
- $75,000 - $78,000 a year
- Hospitality
- 5 years
- Cooking
Quick Apply
Head Chef and Kitchen Manager
Tulsi Restaurant LLC —Elgin, IL
- $85,000 - $110,000 a year
- Weekends as needed
- Hospitality
- 5 years
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Timber Ridge Lodge —Lake Geneva, WI
- Weekends as needed
- English
- Mid-level
- Team management
- Free parking
- Health insurance
Quick Apply
Head Chef
Emmett's Brewing Company —West Dundee, IL
- Full-time
- ServSafe
- Ability to lift 50 pounds
- Guest services
Quick Apply
Culinary Manager
Bonefish Grill —Algonquin, IL
- $53,000 - $73,000 a year
- Bilingual
- Casual dining restaurant
- Customer service
- Dental insurance
- 401(k)
Quick Apply
Chef Manager
Sodexo —Palatine, IL
- $53,720 - $69,520 a year
- Full-time
- Mid-level
- High school diploma or GED
- University
- Paid holidays
- Health insurance
Chef Manager
Taher, Inc —Libertyville, IL
- $50,000 - $55,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Mid-level
- Opportunities for advancement
- Food provided
Quick Apply
2d
Kitchen Manager/Head Chef
Patriots Bar and Grill —South Elgin, IL
- $46,000 - $62,000 a year
- Part-time
- Customer service
- Supervising experience
- Conflict management
- Paid time off
- Flexible schedule
Quick Apply

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Executive Chef
Deer Path Inn —Lake Forest, IL
Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Responsible for enhancing the food product that is…
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Develops with the General Manager popular menus offering guests value for money in accordance with IHG guidelines. Reports to the General Manager.
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Executive Chef

Deer Path Inn -
Lake Forest, IL

Apply Now

Job Details

Full-time
From $140,000 a year

Qualifications

Hotel cost control
Industrial food slicers
Menu design
Kitchen health and safety standards
Accounting systems
Computer operation
Customer communication
Food mixers
Staff supervision
Production data analysis
Team supervision
Specialty dish recipe development
Cooking demonstrations
Kitchen knives
Computer literacy
Writing skills
Basic math
Display design
Data analysis skills
Food sanitation practices
High school diploma or GED
Kitchen cost control
Meat grinders
Plating
Food & beverage production
Forecasting
Computer skills
Managing kitchen staff
Cutting machines
Business management

Full Job Description

POSITION OBJECTIVE

Direct food preparation, production and control for all food outlets and banquet facilities of the hotel.

ESSENTIAL JOB FUNCTIONS

Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Deer Path Inns policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Additional duties as necessary and assigned.
Professionally represent the hotel in community and industry organizations and events.
Participate as a team player with all departments.
Provide constructive feedback to all departments.
Be a leader and a role model to all employees.

EDUCATION/EXPERIENCE

High school or equivalent education required. Minimum of two years of culinary school. Must have 3 or more years of previous Executive Chef experience in a hotel/resort.

REQUIREMENTS

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary
Analysis capabilities required.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Thorough knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, photocopiers, dolly and other office equipment as needed.

WORK ENVIRONMENT

Must be able to work effectively in a stressful environment, communicate with others, effectively work with customers and accept constructive criticism from supervisors

SALARY

Salary is $140K+, depending on experience.

Brand: Deer Path Inn
Address: 255 East Illinois Rd Lake Forest, IL - 60045
Property Description: Deer Path Inn
Property Number: 7220

Apply Now

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executive chef jobs in mchenry il

Executive Chef

Executive Chef

Executive Chef

Kitchen Manager/Head Chef

Executive Sous Chef

Assistant Director Executive Chef

Executive Chef

Executive Chef 2

Executive Chef

Executive Chef

Head Chef and Kitchen Manager

Head Chef

Head Chef

Culinary Manager

Chef Manager

Chef Manager

Kitchen Manager/Head Chef

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POSITION OBJECTIVE

ESSENTIAL JOB FUNCTIONS

EDUCATION/EXPERIENCE

REQUIREMENTS

PHYSICAL DEMANDS

WORK ENVIRONMENT

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