{"schemaVersion":"jobsearcher.job.v1","id":"436e33a70d896182d719dbdb","url":"https://jobsearcher.com/jobs/436e33a70d896182d719dbdb","canonicalUrl":"https://jobsearcher.com/jobs/436e33a70d896182d719dbdb","title":"Executive Chef","description":"EXECUTIVE CHEF — FULL TIME\n\nWASHBURNE CULINARY & HOSPITALITY INSTITUTE\n\nKENNEDY-KING COLLEGE\n\nCity Colleges of Chicago’s vision is to be recognized as the city’s most accessible higher education engine of socioeconomic mobility and racial equity — empowering all Chicagoans to take part in building a stronger and more just city. The community college system’s more than 3,500 faculty and staff serve more than 60,000 students annually at seven colleges and five satellite sites.\nFounded in 1936, Washburne Culinary & Hospitality Institute (WCHI) is one of the oldest culinary schools in the nation and provides students with the latest culinary and baking techniques, along with essential hands‑on experience to ensure they are equipped to work in Chicago’s most successful restaurants, hotels, private clubs and other culinary establishments.\n\nPRIMARY OBJECTIVE:\nReporting to the Executive Dean-Washburne, the Executive Chef is responsible for leading and managing the daily culinary operations of the Restaurant, Café/Bakery, and catering related functions for the WCHI Enterprise. This role is pivotal in enhancing guest and employee/student satisfaction while maximizing the financial performance across all operational areas.\nThe Executive Chef plays a crucial role in recruiting and retaining talented staff, fostering a collaborative work environment, optimizing team productivity, and seamlessly stepping in to fill any staffing gaps when team members are absent. Performs related duties as required.\n\nESSENTIAL DUTIES:\n\nOversees kitchen operations while maintaining a safe and sanitary work environment for staff and students.\n\nProvides comprehensive training to kitchen staff on food preparation techniques, safe handling procedures, equipment operation, and adherence to food safety and sanitation regulations, in alignment with CCC guidelines and regulatory standards. Addresses any issues or concerns promptly and effectively, fostering a culture of proactive problem‑solving and continuous improvement within the kitchen team.\n\nManages food supply deliveries, creates distinctive dishes, and maintains a focus on timely service, freshness, and dish quality.\n\nOversees and ensures compliance with standard operating procedures (SOPs). Reviews and enhances existing SOPs as required to ensure relevance and effectiveness.\n\nEnsures strict adherence to hygiene policies and standards throughout all areas of the kitchen and dining facility. Conducts regular inspections of kitchen equipment, surfaces, and utensils to verify cleanliness and sanitation levels.\n\nDesigns new recipes, plans menus, and selects plate presentations.\n\nAssesses staffing needs to achieve service, operational, and financial objectives. Assists in hiring and training kitchen personnel, including cooks, food preparers, and dishwashers.\n\nConducts various administrative duties, including inventory management of food and equipment supplies within established guideline, as well as completing purchase orders for necessary items.\n\nDevelops performance standards and metrics for all kitchen staff, outlining expectations and benchmarks for quality, efficiency, professionalism, and teamwork.\n\nGathers feedback on food and service quality and addresses any customer concerns or complaints promptly and effectively.\n\nInstructs WCHI students about kitchen operations within the restaurant industry and other food preparation domains\n\nRepresents WCHI at community events, conferences, and other relevant forums to promote the school’s restaurant, catering and educational missions. Performs other marketing and promotional duties as needed.\n\nDevelops and tests recipes and techniques for food preparation and presentation, to ensure consistent high quality while controlling food costs, exercising portion control across menu items served. Assists in establishing menu selling prices.\n\nCompiles essential data for the budget within the designated area of responsibility. Projects annual expenses for food, labor, and waste costs, and closely monitors actual financial outcomes. Implements corrective measures as needed to ensure alignment with financial objectives.\n\nQUALIFICATIONS:\n\nAssociates Degree from an accredited college or university in Culinary Arts with at least 5 years of relevant experience.\n\nAbility to obtain State of Illinois Food Handler’s Certificate, where applicable.\n\nCertificate of Completion from an Approved Culinary Institute.\n\nAdvanced understanding of culinary principles and practices.\n\nProficiency in human resources management, including staff development and supervision.\n\nExperience in training and supervising employees, organizing work assignments and schedules, and prioritizing tasks.\n\nExcellent knowledge of back‑of‑house (BOH) systems, ordering and inventory management.\n\nExcellent communication skills.\n\nAbility to meet deadlines effectively.\n\nFlexibility to work on‑call, shifts, after hours, weekends, and holidays as needed.\n\nKnowledge of planning and scheduling techniques.\n\nKnowledge of supplies, equipment, and/or services ordering and inventory control.\n\nKnowledge and enforcement of safety procedures.\n\nExpertise in planning a variety of menus.\n\nAbility to coordinate quality assurance programs in area of specialty.\n\nAbility to develop and test recipes and/or techniques for food preparation/presentation.\n\nProficiency in ala carte and function set‑up procedures.\n\nStrong cooking and food preparation skills.\n\nSalary Range: $63,394-$80,000\n\nOffered salary will be determined by the applicant’s education, knowledge, skills and abilities, as well as other factors such as internal equity.\n\nBenefits information is found at https://www.ccc.edu/departments/Benefits/\n\nChicago residency is required for all full‑time employees within six months of hire.\n\nWe are an equal opportunity and affirmative action employer.\n\nThank you for your interest in City Colleges of Chicago!\nAdditional Information\n\n#J-18808-Ljbffr","company":"Ccc","rawCompany":"ccc","city":"Springfield","state":"IL","isRemote":false,"isActive":false,"createdAt":"2026-09-06T03:20:24.909Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2012.00","title":"Cooks, Institution and Cafeteria","slug":"cooks-institution-and-cafeteria"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"611310","title":"Colleges, Universities, and Professional Schools","slug":"colleges-universities-and-professional-schools"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"EXECUTIVE CHEF — FULL TIME\n\nWASHBURNE CULINARY & HOSPITALITY INSTITUTE\n\nKENNEDY-KING COLLEGE\n\nCity Colleges of Chicago’s vision is to be recognized as the city’s most accessible higher education engine of socioeconomic mobility and racial equity — empowering all Chicagoans to take part in building a stronger and more just city. The community college system’s more than 3,500 faculty and staff serve more than 60,000 students annually at seven colleges and five satellite sites.\nFounded in 1936, Washburne Culinary & Hospitality Institute (WCHI) is one of the oldest culinary schools in the nation and provides students with the latest culinary and baking techniques, along with essential hands‑on experience to ensure they are equipped to work in Chicago’s most successful restaurants, hotels, private clubs and other culinary establishments.\n\nPRIMARY OBJECTIVE:\nReporting to the Executive Dean-Washburne, the Executive Chef is responsible for leading and managing the daily culinary operations of the Restaurant, Café/Bakery, and catering related functions for the WCHI Enterprise. This role is pivotal in enhancing guest and employee/student satisfaction while maximizing the financial performance across all operational areas.\nThe Executive Chef plays a crucial role in recruiting and retaining talented staff, fostering a collaborative work environment, optimizing team productivity, and seamlessly stepping in to fill any staffing gaps when team members are absent. Performs related duties as required.\n\nESSENTIAL DUTIES:\n\nOversees kitchen operations while maintaining a safe and sanitary work environment for staff and students.\n\nProvides comprehensive training to kitchen staff on food preparation techniques, safe handling procedures, equipment operation, and adherence to food safety and sanitation regulations, in alignment with CCC guidelines and regulatory standards. Addresses any issues or concerns promptly and effectively, fostering a culture of proactive problem‑solving and continuous improvement within the kitchen team.\n\nManages food supply deliveries, creates distinctive dishes, and maintains a focus on timely service, freshness, and dish quality.\n\nOversees and ensures compliance with standard operating procedures (SOPs). Reviews and enhances existing SOPs as required to ensure relevance and effectiveness.\n\nEnsures strict adherence to hygiene policies and standards throughout all areas of the kitchen and dining facility. Conducts regular inspections of kitchen equipment, surfaces, and utensils to verify cleanliness and sanitation levels.\n\nDesigns new recipes, plans menus, and selects plate presentations.\n\nAssesses staffing needs to achieve service, operational, and financial objectives. Assists in hiring and training kitchen personnel, including cooks, food preparers, and dishwashers.\n\nConducts various administrative duties, including inventory management of food and equipment supplies within established guideline, as well as completing purchase orders for necessary items.\n\nDevelops performance standards and metrics for all kitchen staff, outlining expectations and benchmarks for quality, efficiency, professionalism, and teamwork.\n\nGathers feedback on food and service quality and addresses any customer concerns or complaints promptly and effectively.\n\nInstructs WCHI students about kitchen operations within the restaurant industry and other food preparation domains\n\nRepresents WCHI at community events, conferences, and other relevant forums to promote the school’s restaurant, catering and educational missions. Performs other marketing and promotional duties as needed.\n\nDevelops and tests recipes and techniques for food preparation and presentation, to ensure consistent high quality while controlling food costs, exercising portion control across menu items served. Assists in establishing menu selling prices.\n\nCompiles essential data for the budget within the designated area of responsibility. Projects annual expenses for food, labor, and waste costs, and closely monitors actual financial outcomes. Implements corrective measures as needed to ensure alignment with financial objectives.\n\nQUALIFICATIONS:\n\nAssociates Degree from an accredited college or university in Culinary Arts with at least 5 years of relevant experience.\n\nAbility to obtain State of Illinois Food Handler’s Certificate, where applicable.\n\nCertificate of Completion from an Approved Culinary Institute.\n\nAdvanced understanding of culinary principles and practices.\n\nProficiency in human resources management, including staff development and supervision.\n\nExperience in training and supervising employees, organizing work assignments and schedules, and prioritizing tasks.\n\nExcellent knowledge of back‑of‑house (BOH) systems, ordering and inventory management.\n\nExcellent communication skills.\n\nAbility to meet deadlines effectively.\n\nFlexibility to work on‑call, shifts, after hours, weekends, and holidays as needed.\n\nKnowledge of planning and scheduling techniques.\n\nKnowledge of supplies, equipment, and/or services ordering and inventory control.\n\nKnowledge and enforcement of safety procedures.\n\nExpertise in planning a variety of menus.\n\nAbility to coordinate quality assurance programs in area of specialty.\n\nAbility to develop and test recipes and/or techniques for food preparation/presentation.\n\nProficiency in ala carte and function set‑up procedures.\n\nStrong cooking and food preparation skills.\n\nSalary Range: $63,394-$80,000\n\nOffered salary will be determined by the applicant’s education, knowledge, skills and abilities, as well as other factors such as internal equity.\n\nBenefits information is found at https://www.ccc.edu/departments/Benefits/\n\nChicago residency is required for all full‑time employees within six months of hire.\n\nWe are an equal opportunity and affirmative action employer.\n\nThank you for your interest in City Colleges of Chicago!\nAdditional Information\n\n#J-18808-Ljbffr","datePosted":"2026-09-06T03:20:24.909Z","dateModified":"2026-09-06T03:20:24.909Z","hiringOrganization":{"@type":"Organization","name":"Ccc","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Springfield","addressRegion":"IL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"436e33a70d896182d719dbdb"},"url":"https://jobsearcher.com/jobs/436e33a70d896182d719dbdb"}}