Senior Culinary Director

The role of Executive Chef encompasses a wide range of responsibilities within the culinary business. This position oversees all facets, including budgeting, catering, financial management, food production, inventory control, menu development, staffing, and vendor relations.

• Financial Management
• - Collaborate with the finance team to ensure accurate quarterly menu price comparisons across peer sets.
• - Ensure seamless input of all invoicing data.
• - Oversee COGS and Labor budgets to meet annual P&L targets through regular monthly and quarterly reviews.
• - Monitor daily, weekly, monthly, and quarterly results for COGS, Labor, and Sales.
• - Work closely with the accounting team to guarantee that the P&L accurately reflects the business's financial standing.

• Menu Development
• - Coordinate placement and pricing for food products with distributors, partners, and vendors.
• - Oversee costing, portion sizes, pricing, and quality across all menus.
• - Develop and oversee the creation of food menus, including catering, delivery, events, and in-house services.
• - Oversee food menu listings on various LSD platforms.
• - Oversee menu copy and descriptions to ensure consistency and appeal.
• - Conduct regular menu tastings with ownership, management, and staff teams.
• - Review P-Mix reports to ensure optimal ordering practices.

• Culinary Quality Control
• - Maintain high standards of quality and consistency in all aspects of food preparation and presentation.
• - Hold the BOH team accountable for adhering to established quality standards.
• - Ensure consistency in all off-site and on-site events.
• - Develop and maintain order and prep guides.
• - Oversee quality control of all recipes across all locations.

• Facility Oversight
• - Adhere to City of Chicago food safety guidelines, ensuring all teams possess necessary certifications.
• - Regularly inspect and maintain equipment, reporting any issues or maintenance needs to ownership.
• - Collaborate with the BPH team to maintain a clean work environment throughout each shift, including floors, equipment, and work surfaces.

• Leadership and Staff Development
• - Assist with hiring and staffing decisions, ensuring a cohesive team.
• - Support General Managers with disciplinary actions and document necessary records.
• - Provide operational guidance, scheduling support, and training to site teams.
• - Ensure BOH professionals adhere to professional standards, including attitude and appearance.
• - Maintain up-to-date training materials.
• - Foster positive working relationships with all employees on-site, spanning both BOH and FOH teams.
• - Manage employee records for Health Department requirements – pest control, ServSafe, etc.
• - Prepare food menu item spiels for management-led staff training sessions.
• - Provide menu recipes to kitchen leadership, offering guidance on execution.