One Haus Hospitality

Position Overview

An established, highly respected restaurant group is seeking an Executive Chef to lead the culinary operations of a high-volume, upscale restaurant in Naperville. The Executive Chef will oversee all aspects of kitchen operations, including food production and presentation, purchasing, financial performance, staffing, training, and team development. The ideal candidate is an experienced culinary leader with strong operational and financial acumen, a commitment to quality and consistency, and the ability to lead and develop a tenured team in a busy, high-volume environment.

Key Responsibilities

• Oversee all food preparation, production, and presentation, ensuring recipes and quality standards are consistently maintained
• Plan production schedules and manage execution across daily service
• Lead, train, supervise, and develop the culinary team
• Oversee hiring, scheduling, performance management, and employee development
• Identify and mentor team members with management potential
• Manage food purchasing, product specifications, vendor relationships, and purchase history
• Manage food cost and labor budgets, including ongoing tracking and reporting
• Prepare accurate and timely kitchen, labor, and product cost reports
• Maintain high standards for food quality, consistency, sanitation, organization, and cleanliness
• Ensure compliance with all health, safety, sanitation, and licensing requirements
• Manage third-party cleaning services and ensure quality standards are maintained
• Oversee kitchen equipment maintenance and coordinate repairs or replacement as needed
• Address guest feedback related to food quality and execution
• Partner closely with front-of-house and senior leadership to ensure smooth restaurant operations
• Maintain knowledge of the restaurant’s wine program and food and wine pairings
• Represent the restaurant at outside functions and events as needed
• Develop and present new menu items and features for senior leadership approval
• Maintain established operating procedures, culinary systems, and brand standards

Qualifications

• Approximately 10 years of relevant culinary experience or an equivalent combination of education and experience
• Culinary school education preferred
• Proven experience leading culinary operations in a high-volume restaurant environment
• Strong knowledge of food preparation techniques and styles
• Strong financial acumen with experience managing food cost, labor, purchasing, and budgets
• Demonstrated ability to lead, motivate, and develop culinary teams
• Current knowledge of regional and national food and beverage trends
• Strong organizational skills and attention to detail
• Ability to make timely, sound decisions in a fast-paced environment
• Excellent communication skills with the ability to work effectively across all levels of an organization
• Professional leadership presence and willingness to represent the restaurant and organization externally
• Flexible, adaptable, and comfortable managing changing priorities

Compensation & Benefits

Base Salary: $120,000

Bonus: Up to 12.5% annual bonus potential after 90 days

Benefits: Medical, dental, and vision insurance; PTO; 401(k) with company match; dining discounts; phone benefit; transportation/parking benefit