Executive Chef

Position: Executive Chef Location: Chicago, Ill (Park Ridge Area) – Fully on-siteSalary: $80K-$85K+ BonusGrowing Hospitality Services provider seeks a new Executive Chef to join their team.Responsibilities:Menu design & creation with fine dining and creative approach.Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.Recruit, interview, hire and train existing and new kitchen personnel.Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.Utilize Shipday for all logistical information & organizing to expedite catering order deliveriesBecomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.Maintains updated knowledge of current culinary and packaging and consumer dining trends.Responsible for ensuring timely food handling, storage, prep, and production.Maintains & manages kitchen specifications and SOPs as required.Participates in and implements Sales and Marketing programs as required from the culinary perspective.Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.Being on call to communicate with your local operation and the company call center as needed.All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor.QualificationsCulinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.Valid Safe Food Handling Certificate.Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.Must have demonstrated the ability to manage and maintain client accounts.The Executive Chef must have an excellent driving record, pass background test & drug screening.A flexible work schedule required, including weekends and holidays and frequent travel availability.