Job Title: Chef de Cuisine

Location:  South Side - Chicago, IL

We are looking for a Chef de Cuisine who is passionate about leading a dynamic kitchen team, developing innovative menus, and executing at a high level in a fast-paced, service-driven environment. This role is perfect for a chef who thrives in fine dining, ingredient-driven kitchens , a balance of healthy, hearty vegan and meat based menu items and wants to take the next step in a leadership role. 

Key Responsibilities:

Culinary Leadership & Menu Development:

• Oversee all aspects of menu development, ingredient sourcing, and seasonal updates.

• Develop plant-forward dishes that treat vegetables and plant-based proteins as the main attraction, not an afterthought.

• Maintain Michelin-level plating standards , ensuring every dish is visually striking and technically flawless.

• Introduce fermentation, house-made dairy alternatives, and whole-animal butchery (if applicable) to enhance menu offerings.

• Continuously research food trends and culinary techniques to keep the menu fresh, exciting, and innovative.

Kitchen Operations & Efficiency:

• Lead high-volume service with precision , ensuring kitchen flow, consistency, and communication are seamless.

• Conduct weekly inventory and cost control measures , maintaining appropriate food cost percentages.

• Implement kitchen organization systems that streamline service and prep while maintaining quality.

• Enforce strict sanitation, cleanliness, and health code compliance , ensuring the kitchen operates at the highest standards.

• Work with vendors to source seasonal, sustainable, and high-quality ingredients , building strong relationships with local farmers and purveyors.

Team Leadership & Development:

• Recruit, train, and mentor a talented and motivated kitchen staff , fostering a culture of collaboration and growth.

• Conduct pre-shift meetings, tastings, and ongoing training sessions to align the team on expectations, technique, and menu knowledge.

• Lead by example with discipline, respect, and professionalism , setting the standard for excellence in the kitchen.

• Provide regular feedback, performance evaluations, and growth opportunities to empower the team.

Financial Management & Strategy:

• Manage food and labor costs , adjusting ordering and staffing as needed to maintain financial goals.

• Track and analyze profit and loss (P&L) statements , identifying areas for efficiency and increased profitability.

• Collaborate with ownership/management to develop pricing strategies and menu adjustments that optimize revenue.

What We’re Looking For:

• 5+ years of experience in a professional kitchen leadership role ( Sous Chef, Executive Sous, or Chef de Cuisine).

• Experience in fine dining, Michelin-level execution, or high-end casual dining.

• A passion for seasonal, ingredient-driven cuisine, and plant-forward innovation.

• Strong leadership and team-building skills , with a focus on mentorship and collaboration.

• Extensive technical skills , including butchery, fermentation, sauce work, and modern plating techniques.

• Proficiency in food cost control, inventory management, and kitchen operations.

• A mindset of continuous learning, creative problem-solving, and pushing culinary boundaries.

• ServSafe Manager certification or willingness to obtain before start.

Why Join Us?

• Lead a visionary kitchen with a focus on culinary creativity, sustainability, and innovation.

• Be part of a restaurant striving for high-level industry recognition and accolades.

• Competitive salary and benefits package , including paid time off and growth opportunities.

• Work in a collaborative, supportive environment where new ideas are encouraged.

• Build a strong, skilled team of culinary professionals dedicated to excellence.

How to Apply:

Submit your resume, 2 references from past work experience, and 3 sample Spring seasonal menu items that reflects your culinary vision.

This is an opportunity to lead, innovate, and create at the highest level —we are looking for someone who wants to make an impact in the Chicago culinary scene and push the boundaries of modern dining.