Executive Chef

Lodge Management Group Chicago , IL 60654

Posted 3 weeks ago

Lodge Management Group is looking for an Executive Chef to assist in the relocation, reopening, and re branding of a well established Chicago icon. Our goal is to provide delicious, quality comfort food for our customers, something that will be new to this brand. We are looking for someone who is creative, organized, and has the ability to create and design a menu. Our Executive chef would coordinate communication between the kitchen and FOH so that the flow of food service is smooth, accurate and timely. This person will be responsible for supervising and coordinating activities with all BOH operations and personnel including food preparation, food quality, cost management, supervision of kitchen staff, sanitation and safety. This position requires knowledge of kitchen equipment and procedures, safety and sanitation regulations as well as a knowledge of food and food production. Once restrictions are lifted and we are able to open, the ideal candidate must be able to adhere to the new strict health guidelines and policies implemented in light of the COVID-19 virus and be able to continually train staff in order to maintain these guidelines at all times.

Requirements

Responsibilities

  • Plan and implement a menu for lunch and late night dining
  • Setting up kitchen areas and workstations to maintain a sanitary, organized and functional workspace
  • Ability to handle Expo in a high volume environment
  • Define food prep and plating/presentation techniques
  • Document in house recipes
  • Maintain an accurate plan for BOH staffing, and the ability to work with HR to find qualified team members
  • Adherence to sanitation, safety and alcohol control policies
  • Manage food and supply inventories including kitchen supplies and equipment
  • Work with Sales & Events director to plan private events, and works with staff, customers or client groups to plan special menus
  • Ensures food preparation methods to ensure conformance to recipes and plating standards
  • Ability to communicate clearly in a fast paced, high stress environment
  • Training, motivating, and evaluating BOH staff
  • On and off premise catering
  • Evaluating and controlling food costs

Requirements

  • 3+ years experience as Head or Executive Chef
  • Bachelors Degree in Culinary Arts or equivalent experience
  • BASSET and Food Manager Certification
  • Hands-on experience with planning menus and ordering ingredients
  • Broad culinary knowledge of recipes
  • Excellent organization and time management skills
  • Ability to inspire and develop a team of employees

Benefits

  • High Earning Potential
  • Health Care Plan (Medical, Dental & Vision)
  • Retirement Plan (IRA)
  • Life Insurance (Basic, Voluntary, & AD&D)
  • Paid time Off (Vacation and sick)
  • Short term & Long term disability
  • Well Established Company
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Executive Chef

Lodge Management Group