Top 44 Executive chef Jobs in Lake Forest Il

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
Executive Chef
Deer Path Inn —Lake Forest, IL
- From $140,000 a year
- Full-time
- Computer literacy
- Writing skills
- Basic math
Executive Chef
The Glen Club —Glenview, IL
- $105,000 - $130,000 a year
- Weekends as needed
- ServSafe
- Senior level
- Communication skills
Executive Chef 2
Sodexo —Lake Forest, IL
- $70,975 - $91,850 a year
- Full-time
- ServSafe
- Cooking
- University
- Paid holidays
- Health insurance
18h
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 and Sous Chef
Copppolillo's Italian Steakhouse —Libertyville, IL
- $55,000 - $70,000 a year
- Weekends as needed
- Background check
- Hospitality
- Bar
- Health insurance
- Dental insurance
Quick Apply
Chef Manager
QUEST FOOD MANAGEMENT SERVICES LLC —Grayslake, IL
- $60,000 - $65,000 a year
- Full-time
- School experience
- ServSafe
- Mid-level
Quick Apply
3d
Head Chef
Upper Crust Food Service —Evanston, IL
- $19 - $28 an hour
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Executive Chef
The Garlands of Barrington —Barrington, IL
- $110,000 - $120,000 a year
- Weekends as needed
- Ability to walk for extended periods
- 5 years
- Mentoring
- Paid holidays
- Disability insurance
11d
Executive Chef
CIEL VERNON HILLS LLC —Vernon Hills, IL
- Word processing
- Computer literacy
- English
Quick Apply
Director of Culinary Services
CIEL VERNON HILLS LLC —Vernon Hills, IL
- ServSafe
- Ability to walk for extended periods
- English
Quick Apply
Executive Chef
Gibsons Bar & Steakhouse Rosemont —Des Plaines, IL
- Hospitality
- Senior level
- Restaurant
11d
Head Chef and Kitchen Manager
Highwood Bocce Club —Highwood, IL
- Part-time
- Background check
- Culinary experience
- Mid-level
- Flexible schedule
Quick Apply
22h
Executive Chef
Francesca's Restaurant Group —Bensenville, IL
- Full-time
- 5 years
- Office
- Senior level
Executive Sous Chef
Gibsons Bar & Steakhouse Rosemont —Des Plaines, IL
- Hospitality
- 5 years
- Senior level
Executive Chef
Covenant Living of Northbrook —Northbrook, IL
- $67,295.00 - $93,610.25 a year
- Weekends as needed
- 3 years
- High school diploma or GED
- Ability to lift 50 pounds
- 403(b) matching
- AD&D insurance
Quick Apply
Executive Chef
Granite City Food & Brewery —Schaumburg, IL
- $75,000 - $78,000 a year
- Hospitality
- 5 years
- Cooking
Quick Apply
Head Chef/Kitchen Manager
Jo jo's Bar and Grill —Grayslake, IL
- $1,000 - $1,300 a week
- Full-time
- Bar
- 5 years
- Mid-level
- Food provided
Quick Apply
1d
Executive Chef 1
Sodexo —Chicago, IL
- $61,710 - $79,860 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
1d
Executive Sous Chef - Golf & Special Events
PROOF OF THE PUDDING —Medinah, IL
- $80,000 - $90,000 a year
- Full-time
- Hospitality
- Mid-level
- Office
- AD&D insurance
- Disability insurance

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executive chef jobs near lake forest il

Executive Sous Chef

Le Colonial Lake Forest -
Lake Forest, IL

Quick Apply

Job Details

Full-time
$70,000 - $80,000 a year

Benefits

Health insurance
Paid time off
Food provided

Qualifications

Asian cuisine
Food service purchasing
Team supervision
Fine dining experience
Food Safety Manager Certification
Labor cost analysis
Cooking
High school diploma or GED
Culinary Arts
Kitchen cost control
Inventory tracking for food cost management
Problem-solving
Recruiting
Leading team collaboration initiatives
Materials management in food and beverage
Kitchen management
Managing kitchen staff
Manual handling
Restaurant cost management
Managing hospitality operations budgets
Restaurant supply ordering

Full Job Description

Executive Sous Chef – Le Colonial Lake Forest

Position Summary

Le Colonial Lake Forest is seeking an experienced, highly organized, and passionate Executive Sous Chef to help lead the culinary team in one of the premier Southeast Asian dining destinations in the Midwest. This role is ideal for a chef with a strong background in Vietnamese and Southeast Asian cuisine who thrives in a fast-paced, high-volume, upscale restaurant environment.

The Executive Sous Chef is responsible for executing Le Colonial's culinary vision while maintaining exceptional food quality, consistency, profitability, and team development. Working closely with the Executive Chef and General Manager, this leader will oversee daily kitchen operations, drive culinary excellence, mentor and develop staff, and ensure flawless execution during high-volume service periods.

The successful candidate must possess strong leadership skills, a hands-on management style, and a deep understanding of Southeast Asian ingredients, techniques, flavors, and cultural authenticity.

Key Responsibilities

Culinary Leadership & Execution

Lead all aspects of kitchen operations, ensuring consistency, quality, and presentation standards are executed at the highest level.
Demonstrate advanced knowledge of Vietnamese and Southeast Asian cuisine, ingredients, cooking techniques, and regional flavor profiles.
Maintain recipe integrity, portion control, and culinary standards across all menu offerings.
Collaborate with the Executive Chef on menu development, seasonal features, and special events.
Ensure successful execution of high-volume service while maintaining exceptional guest experiences.
Oversee banquet, catering, and private dining culinary operations as needed.
Drive innovation while respecting Le Colonial's culinary identity and brand standards.

Operations & Financial Management

Manage food cost, labor cost, and kitchen productivity while maintaining quality standards.
Prepare and monitor weekly and monthly food cost forecasts with accuracy and accountability.
Utilize Restaurant365 for purchasing, inventory management, food cost tracking, and reporting.
Analyze operational performance and implement strategies to improve profitability and efficiency.
Ensure compliance with purchasing procedures and budget expectations.
Assist in annual budgeting, forecasting, capital expenditure planning, and labor management.
Monitor scheduling to maximize productivity and minimize unnecessary overtime.

Team Development & Leadership

Recruit, train, mentor, and develop culinary talent at all levels.
Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
Conduct performance evaluations, coaching sessions, and disciplinary actions when necessary.
Develop and maintain comprehensive training programs and onboarding processes.
Promote cross-training initiatives and succession planning within the culinary team.
Lead by example during service, maintaining composure and professionalism in high-pressure situations.

Food Safety & Compliance

Maintain the highest standards of sanitation, food safety, and kitchen organization.
Ensure compliance with all local health department regulations and company policies.
Maintain a Grade A health inspection standard.
Monitor equipment maintenance and conduct routine facility inspections.
Ensure all team members adhere to food safety, hygiene, and workplace safety standards.

Guest Experience

Support a hospitality-driven culture by ensuring culinary excellence at every guest touchpoint.
Collaborate with front-of-house leadership to create seamless service execution.
Respond professionally and effectively to guest feedback and special requests.
Participate in VIP events, community engagements, and restaurant promotions as needed.

Qualifications Required

Minimum 3–5 years of experience as an Executive Sous Chef or Senior Sous Chef in a high-volume, upscale dining environment.
Demonstrated experience with Southeast Asian cuisine, preferably Vietnamese cuisine.
Proven ability to lead large culinary teams in a fast-paced restaurant generating significant weekly volume.
Strong financial acumen with experience managing food cost, labor cost, inventory, and purchasing.
Exceptional leadership, communication, and organizational skills.
Experience with restaurant management systems and inventory platforms.
Food Safety Manager Certification.
Ability to work nights, weekends, and holidays.

Preferred

Previous experience in a chef leadership role within an Asian or Southeast Asian restaurant concept.
Experience opening new restaurants or leading major culinary transitions.
Bilingual English/Spanish is a plus.
Culinary degree or formal culinary training preferred.

Physical Requirements

Ability to stand and work on feet for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in a hot, fast-paced kitchen environment.
Ability to perform repetitive motions including reaching, bending, lifting, and carrying.

What We're Looking For

The ideal candidate is a passionate culinary leader who understands both the authenticity and refinement of Southeast Asian cuisine. They are energized by high-volume service, lead from the front during peak periods, and are committed to developing talented teams while delivering exceptional guest experiences every day.

If you have a strong Southeast Asian culinary background, thrive in a busy upscale environment, and are ready to help lead one of Chicago's most respected restaurant brands, we would love to hear from you.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

Food provided
Health insurance
Paid time off

Shift:

Day shift
Evening shift
Morning shift
Night shift

Experience:

Kitchen management: 2 years (Required)

Work Location: In person

Quick Apply

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