Top 77 Chefs Jobs in Mokena, Il

EXECUTIVE CHEF | CULINARY & KITCHEN OPERATIONS
Confidential - Restaurant —Oak Lawn, IL
- $65,000 - $85,000 a year
- Full-time
- Recruiting
- Organizational skills
- In-person
- Health insurance
- 401(k)
Quick Apply
14d
Line Cook / Assistant Executive Chef
SPG Green Garden Country Club —Frankfort, IL
- $18 - $23 an hour
- Restaurant
- Entry level
- Kitchen
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
HDG Workforce Solution —Burr Ridge, IL
- $110,000 - $115,000 a year
- Full-time
- Bar
- Residential
- Senior level
Quick Apply
4d
Chef
The Vine —New Lenox, IL
- $22 - $27 an hour
- Overtime
- Mid-level
- 3 years
- Accounting
Quick Apply
Sous Chef-Hilton Chicago/Oak Lawn Il
Hotel Equities —Oak Lawn, IL
- $60,000 - $65,000 a year
- Weekends as needed
- Customer service
- Writing skills
- Basic math
- Paid holidays
- Disability insurance
Quick Apply
Executive Chef
Ancho & Agave —Lombard, IL
- $70,000 - $85,000 a year
- Weekends as needed
- 3 years
- Ability to lift 50 pounds
- 21 years or older
- Disability insurance
- Relocation assistance
Quick Apply
Sous Chef
Biaggi's Ristorante Italiano —Naperville, IL
- $55,000 - $65,000 a year
- Weekends as needed
- Casual dining restaurant
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Relocation assistance
Quick Apply
Restaurant Chef/Assistant manager
Timbers of Shorewood —Shorewood, IL
- $50,000 - $60,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Executive Chef Hillsdale College
Metz Culinary Management —Chicago, IL
- $85,000 - $90,000 a year
- Full-time
- Cooking
- University
- Mentoring
- Relocation assistance
- 401(k)
Quick Apply
Kitchen Lead
Confidential —Wilmington, IL
- $22 - $26 an hour
- Full-time
- Customer service
- Mid-level
- Mentoring
- 401(k)
- Paid time off
Quick Apply
9d
EXECUTIVE CHEF
Morrison Healthcare —Hazel Crest, IL
- $80,000 - $90,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Paid training
- Commuter assistance
Quick Apply
Pastry Chef
NEIMA COFFEE & CAFE —Lemont, IL
- From $20 an hour
- Part-time
- Inventory management
- ServSafe
- Customer service
- Professional development assistance
- Opportunities for advancement
Quick Apply
6d
Sous Chef Dual Property
QUEENSIDE HOSPITALITY LLC —Matteson, IL
- $45,000 - $55,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- 3 years
- 401(k)
- Paid time off
Quick Apply
Culinary Supervisor - Credit Union 1 Amphitheater
Legends Global —Tinley Park, IL
- $22 an hour
- Extended hours
- Ability to walk for extended periods
- Cooking
- English
Sous Chef
Perry's Steakhouse and Grille —Oak Brook, IL
- $65,000 a year
- Full-time
- Mid-level
- 2 years
- Kitchen
- Disability insurance
- Health insurance
Quick Apply
F&B Director/Chef &B
William Tell Hotel —Countryside, IL
- $75,000 - $85,000 a year
- Full-time
- Bar
- Basic math
- Cooking
- Health insurance
- Dental insurance
Quick Apply
11d
Sous Chef
THE LUCKY MONK —Downers Grove, IL
- From $70,000 a year
- Full-time
- Sales
- ServSafe
- Cooking
- Paid time off
Quick Apply
9d
Executive Chef
QUEENSIDE HOSPITALITY LLC —Matteson, IL
- $60,000 - $80,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- 5 years
- 401(k)
- Paid time off
Quick Apply
Chef Manager - Obama Presidential Center
Bon Appetit —Chicago, IL
- $78,000 - $80,000 a year
- Full-time
- Background check
- ServSafe
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
Assistant Culinary Manager
Tangled Roots Brewing Co. —Lockport, IL
- $48,000 - $52,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Mentoring
- Health insurance
- Dental insurance
Quick Apply

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EXECUTIVE CHEF | CULINARY & KITCHEN OPERATIONS

Confidential - Restaurant
Oak Lawn, IL

Quick Apply

Job Details

Full-time | Contract
$65,000 - $85,000 a year
14 days ago

Benefits

Health insurance
401(k)
Paid time off
401(k) matching
Food provided

Qualifications

Teamwork
Talent management
Team development
Organizational skills
Production management

Full Job Description

Confidential Restaurant Search
Southwest Chicago Suburbs
Full-Time Leadership Position

An established, high-volume upscale casual restaurant in the southwest Chicago suburbs is conducting a confidential search for an experienced Executive Chef to lead its culinary and kitchen operations.

We are not simply looking for someone to run the line, write schedules, or maintain the status quo.

We are looking for a culinary leader who can walk into an established operation, understand what is working, identify what is holding it back, and build the systems, team, menu, and culture necessary for the restaurant to reach its next level.

The right candidate will combine culinary talent with organization, leadership, business judgment, creativity, and execution.

THE OPPORTUNITY

This position will have meaningful influence over the future direction of the restaurant.

We want a chef who can evaluate our current operation with fresh eyes, identify opportunities for improvement, establish stronger standards, develop the kitchen team, improve consistency and efficiency, and help prepare the restaurant for continued growth and future expansion.

You should be equally comfortable discussing food quality, menu development and emerging culinary trends as you are discussing labor, food cost, inventory, purchasing, training and kitchen systems.

We are looking for someone who wants to build something.

WHAT WE ARE LOOKING FOR

Our ideal Executive Chef is:

Organized

You believe great kitchens are built on systems, preparation, communication and accountability. Your kitchen does not depend on chaos or heroics to survive a busy service.

Inspired

You remain engaged with food, hospitality and the restaurant industry. You actively seek new ideas, ingredients, techniques, presentations and concepts.

Forward-Thinking

You understand where dining trends are moving rather than simply copying what has already become popular.

You can distinguish between a temporary fad and a meaningful shift in what guests want.

Your goal is not to chase trends. It is to understand them early enough to use them intelligently.

Highly Capable

You have the technical ability and operational experience to execute your ideas at a consistently high level.

Creativity without execution is not enough.

A Leader

You develop people, establish expectations, hold your team accountable and create an environment where talented employees can improve.

An Operator

You understand that an excellent restaurant kitchen must also be financially sustainable.

Food cost, labor, purchasing, inventory, waste, productivity and profitability matter.

RESPONSIBILITIES

The Executive Chef will be responsible for the overall performance of the kitchen, including:

Culinary leadership and menu execution
Menu development and continuous menu improvement
Maintaining high standards of food quality, presentation and consistency
Identifying weaknesses and opportunities throughout the BOH operation
Developing systems and procedures that improve execution
Kitchen organization and operational efficiency
Recruiting, training, developing and retaining BOH employees
Establishing clear performance standards and accountability
Scheduling and labor management
Food-cost management
Recipe development, costing and portion control
Purchasing and vendor management
Inventory management
Waste reduction
Preparation and production systems
Expediting and service execution
Private-event and high-volume production
Sanitation and food-safety compliance
Kitchen equipment oversight and preventative maintenance
Collaboration with ownership and restaurant management
Helping develop the infrastructure required for future growth and expansion

CULINARY EXPECTATIONS

We want a chef who understands that an established restaurant must continue evolving.

You should be able to evaluate an existing menu objectively and determine:

What should remain
What should improve
What has become dated
What guests are responding to
What opportunities are being missed
Where presentation can improve
Where execution can become more consistent
Which emerging culinary trends make sense for the restaurant
Which trends should be ignored

We are interested in thoughtful evolution, not change simply for the sake of change.

OPERATIONAL EXPECTATIONS

The successful candidate will be expected to understand the kitchen as a complete operating system.

That means knowing what is happening with:

Food.

People.

Labor.

Purchasing.

Inventory.

Waste.

Preparation.

Equipment.

Training.

Communication.

Execution.

Cost.

Consistency.

If something is preventing the kitchen from performing at a higher level, we expect our Executive Chef to recognize it, develop a solution and lead its implementation.

EXPERIENCE

Strong candidates will generally have:

Executive Chef, Chef de Cuisine, Executive Sous Chef or comparable kitchen leadership experience
Experience in a high-volume full-service restaurant
Strong knowledge of kitchen operations and systems
Demonstrated ability to lead and develop a culinary team
Strong food-cost and labor-management knowledge
Menu-development experience
Experience with recipe costing and inventory control
Strong organizational skills
Current knowledge of culinary and restaurant-industry trends
The ability to execute consistently during high-volume service

We are also willing to consider an exceptional Executive Sous Chef or similar candidate who has clearly demonstrated the ability and ambition to take ownership of an entire culinary operation.

THE PERSON WE WANT

We are looking for someone who can eventually say:

“I understand this restaurant. I understand its strengths. I understand its weaknesses. I know where we can improve, I know where we can go, and I have a plan to get us there.”

If that describes the way you approach a kitchen, we would like to speak with you.

All inquiries will be handled confidentially.

Pay: $65,000.00 - $85,000.00 per year

Benefits:

401(k)
401(k) matching
Food provided
Health insurance
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

chefs jobs in mokena, il

EXECUTIVE CHEF | CULINARY & KITCHEN OPERATIONS

Line Cook / Assistant Executive Chef

Executive Chef

Chef

Sous Chef-Hilton Chicago/Oak Lawn Il

Executive Chef

Sous Chef

Restaurant Chef/Assistant manager

Executive Chef Hillsdale College

Kitchen Lead

EXECUTIVE CHEF

Pastry Chef

Sous Chef Dual Property

Culinary Supervisor - Credit Union 1 Amphitheater

Sous Chef

F&B Director/Chef &B

Sous Chef

Executive Chef

Chef Manager - Obama Presidential Center

Assistant Culinary Manager

I want to receive the latest job alert for chefs in mokena, il

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