Head Chef

Job Summary
The Arts Club of Chicago, founded in 1916, seeks an accomplished and dynamic Head Chef to be a key member of its leadership team.

The Chef will oversee our exceptional culinary program, which includes lunch and dinner service Monday-Friday, as well as special events Monday-Saturday. The position allows rich opportunities for professional growth and creative autonomy. We offer a positive environment, competitive salary, and rich benefits including healthcare, ample vacation, and retirement savings contributions.

The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for innovative menu creation. This role involves overseeing all kitchen operations, ensuring food safety standards, managing inventory, directing staff, and maintaining high-quality food production in a fine dining and catering context.

Duties

• Manage and direct all aspects of the kitchen's success.
• Lead, supervise, and train kitchen staff, including sous chef, line cooks, and dishwashers.
• Supervise all food preparation and presentation to ensure variety, quality and restaurant standards.
• Devise new recipes for all regular dining, events, and private catering.
• Prepare home-made soups and sauces daily.
• Work hot line for regular food service and special events.
• Prepare supply orders for food, kitchen supplies, laundry, cooking wines, soaps and cleaning supplies, china, and new equipment (subject to approval by the Director).
• Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste.
• Produce monthly kitchen cost projection. Verify usage against actual sales to determine food cost.
• Supervise food safety protocols and maintain compliance with health regulations.
• Ensure proper maintenance of all kitchen equipment. Report breakdowns of equipment and arrange for repair.
• Monitor temperatures of all refrigeration on a daily basis.
• Ensures a first-in, first-out food rotation system and verifies all food products are organized for quality assurance.
• Coordinate with catering and banquet department to deliver large-scale events seamlessly.
• Collaborate with management on budgeting, cost control, and overall restaurant operations.
• Monitor and continuously improve processes to ensure continued member satisfaction.
• Maintain a positive work environment that promotes teamwork and professional growth.

Staffing

• Manage and coach kitchen staff for the highest quality performance. Prepare weekly schedule. Hire kitchen staff.
• Supervise new hires and maintain on-going training.
• Promote teamwork between front and back of house, set goals and expectations for staff.
• Enforce all policies and procedures as set forth by the Director.
• Enforce grooming and sanitation standards for employees.
• Attend meetings as required.

Skills/Qualifications

• Training in Culinary Arts.
• 5 – 7 years of experience with proven staff management experience.
• Must be familiar with a best practices of the field, including safety, allergens, and inventory.
• Direct reports: Sous Chef, Line Cooks, Dishwashers

Job Type: Full-time

Pay: From $80,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan

Work Location: In person