Head Grill Chef

1818 Chophouse | Edwardsville, Illinois

1818 Chophouse is seeking an experienced, highly skilled Lead Grill Chef to join our culinary team. As a high-volume, casual fine dining steakhouse, we take pride in delivering exceptional cuisine, consistent execution, and an elevated dining experience.

The Lead Grill Chef plays a critical role in our kitchen, overseeing the execution of our grill station while ensuring the highest standards of food quality, consistency, timing, and presentation. This position requires extensive experience preparing premium cuts of beef, expert knowledge of cooking temperatures, and the ability to perform efficiently and accurately in a fast-paced kitchen environment.

The ideal candidate is a confident, detail-oriented culinary professional who leads by example, takes ownership of their station, and works collaboratively with the culinary leadership team to maintain the standards and reputation of 1818 Chophouse.

Grill Station Execution & Food Quality

• Lead daily operations of the grill station, ensuring consistent execution of all grilled menu items.

• Prepare and cook premium cuts of beef, including filets, ribeyes, New York strips, and other specialty proteins, to precise guest-requested temperatures.

• Demonstrate expert knowledge of meat preparation, seasoning, searing, resting, and proper cooking techniques.

• Maintain exceptional standards for flavor, texture, temperature, and presentation.

• Execute orders accurately and efficiently while maintaining consistency during high-volume dinner services.

• Ensure proper portioning, preparation, and plating in accordance with established recipes and restaurant standards.

• Monitor product quality and communicate any concerns regarding freshness, preparation, or consistency.

Kitchen Leadership & Team Collaboration

• Serve as the lead culinary professional responsible for grill station organization, readiness, and performance.

• Provide guidance, training, and support to grill cooks and other kitchen team members as needed.

• Work closely with the Executive Chef, Sous Chef, and expo team to ensure proper timing, coordination, and execution of orders.

• Communicate effectively with fellow line cooks to maintain smooth service and synchronized ticket times.

• Lead by example through professionalism, accountability, urgency, and attention to detail.

• Assist culinary leadership in identifying opportunities to improve workflow, efficiency, and overall kitchen performance.

Preparation, Inventory & Station Management

• Complete daily station preparation and mise en place to ensure readiness for service.

• Monitor inventory, communicate product needs, and help minimize food waste through proper handling and portion control.

• Follow established procedures for product rotation, storage, labeling, and temperature monitoring.

• Maintain cleanliness, organization, and proper maintenance of grill equipment and surrounding work areas.

• Assist with receiving, inspecting, and properly storing meat and other kitchen products.

• Ensure station opening, closing, and cleaning responsibilities are consistently completed.

Food Safety & Operational Standards

• Maintain strict adherence to food safety, sanitation, and health department regulations.

• Follow proper procedures for handling raw proteins, preventing cross-contamination, and managing food allergens.

• Maintain appropriate cooking, holding, and storage temperatures.

• Ensure consistent compliance with restaurant recipes, portion standards, and operating procedures.

• Support a professional, organized, and respectful kitchen environment.

• Minimum 3 years of professional cooking experience, preferably in an upscale steakhouse, fine dining restaurant, or high-volume culinary environment.

• Significant hands-on experience working a high-volume grill station.

• Strong knowledge of premium beef cuts, cooking methods, doneness temperatures, and proper resting techniques.

• Demonstrated ability to consistently execute multiple steaks at different temperatures simultaneously.

• Experience working efficiently under pressure while maintaining exceptional food quality and accuracy.

• Strong organizational skills, attention to detail, and time management.

• Ability to communicate clearly and collaborate effectively with culinary leadership and fellow kitchen staff.

• Previous experience training or leading other cooks is preferred.

• Understanding of food cost awareness, portion control, waste reduction, and inventory management.

• Thorough knowledge of food safety, sanitation, and proper food handling procedures.

• Ability to stand for extended periods, work in a high-temperature environment, and safely lift up to 50 pounds.

• Availability to work evenings, weekends, and holidays as business demands require.

• Culinary education or professional certifications are a plus but not required.

We are looking for a culinary professional who:

• Takes pride in executing an exceptional steak, every time.

• Understands the importance of consistency in a high-volume steakhouse.

• Remains composed, focused, and efficient under pressure.

• Demonstrates strong leadership without sacrificing teamwork.

• Takes ownership of their station and holds themselves to high standards.

• Values quality ingredients, proper technique, and attention to detail.

• Is dependable, accountable, and committed to delivering an outstanding guest experience.

Locally owned and operated since 2012, 1818 Chophouse has built a reputation for exceptional steaks, thoughtfully prepared cuisine, and superior hospitality.

Our Lead Grill Chef is an essential part of maintaining those standards. We are seeking a dedicated culinary professional who brings technical expertise, strong work ethic, and pride in their craft to every service.