{"schemaVersion":"jobsearcher.job.v1","id":"920c0fb53acaa4f0fc7962d3","url":"https://jobsearcher.com/jobs/920c0fb53acaa4f0fc7962d3","canonicalUrl":"https://jobsearcher.com/jobs/920c0fb53acaa4f0fc7962d3","title":"Executive Chef","description":"About Us:\nSaint Patrick's Restaurant Group and Entertainment Center is a new and innovative business that offers a variety of services to our customers. We are an event space, a liquor store, a casual/fine dining restaurant, and a rooftop bar all in one. Our vision is based upon four distinct core beliefs: Hospitality, Quality, Value and Family. We aim to provide a memorable and enjoyable experience for every occasion, whether it is a wedding, a birthday, a corporate event, or a night out with friends.\nAs a successful Executive Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. You’ll leave work every day knowing your positive contributions are appreciated. Some specific responsibilities of a Executive Chef will include: Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen associates, and holding the team accountable in a constructive and supportive way. You will hold the responsibility of the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Ensuring line checks, testing, training, recipe adherence, expo management, cook times, cooking, etc. We are looking someone who takes pride in presenting great, quality food by ensuring that all menu items are made according to recipe and the presentation is at our high standards. Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities. Living our principles & beliefs that people are inherently good and seek a sense of belonging and significance. Be a role model and foster a passionate culture within your restaurant of having fun! We strive to support our people in living full, balanced lives. Experience/Skills Required: Minimum of 2 years prior kitchen supervisory or kitchen management experience, minimum of 5 years of previous polished casual or fine dining experience preferred, availability to work a flexible schedule (days, nights, weekends, and holidays).\nResponsibilities:\nCost Control\nMaintain overall blended food costs between 34% - 36% (Banquet approx. 28-30%)\nAbility to cost menu items utilizing recipe cards\nReduce overall number of vendors and subsequently invoices\nControl waste by tracking and remedying\nProper expediting/training to ensure quality and portioning\nSourcing when needed to meet costs through pricing\nLabor Management:\nBack house labor, not to include Sous or Banquet Chef, at 18-20% of gross revenues\nControl labor through managed scheduling, control OT\nAbility to train staff for proper execution and quality and also cross-train to help reduce overlap and avoid creating dedicated station personnel\nDaily tracking of labor trends and ability to correct\nAbility to keep kitchen staff focused and avoid internal conflicts and ultimately poor working environment\nMenu Design & Development/Culinary Concept:\nCreatively manage the menu to ensure blend of high value items along with ability to keep fresh and inviting\nBlend traditional concepts with new fresh ideas\nQuantity of production experience must meet the St. Patrick’s concept: a la carte lunch and dinner service in a casual setting to semi-formal as well as produce banquets from 50-500\nInventory & Production Control:\nProcess and oversight extremely important\nKeep inventory levels manageable as to not create a back stock and ultimate waste\nAbility to creatively cook off left overs, and over stock items\nControl through set procedures: ordering, stocking, receiving, invoice verification/coding, weekly inventory, par level management, food safety in storing\nProcedures for signing off on all daily food production to include banquets\nKitchen Cleanliness & Organization:\nDaily cleaning schedules and staff responsibility and accountability\nKeep all cooking equipment clean\nKeep all cooking utensils organized and safe from loss\nKeep all potential hazards free from employee injury and safety from fire, flood\nStaff cleanliness, temperament, and free from harassment within and outside the kitchen team\nComplete opening and closing duties as assigned to set up the day for success.\nCreate prep lists for all kitchen crew.\nSupport the preparation of all food items for meal period and next service.\nMonitor and maintain cleanliness, sanitation and organization of assigned station and service areas.\nTroubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards.\nDevelop all kitchen crew for cross training and promotion.\nLead all roll out programs to the menu, seasonal items, and recipe changes.\nWrite/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures.\nPerform Monthly End of Period inventory (all kitchen)\nInterface and communicate with GM on financial responsibilities and results.\nEnsure that all food products meet company recipe specifications for preparation and quality.\nInspect and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.\nInterface and communicate with GM/Operations Manager\nQualifications:\nAt least 21 years of age.\n2 years of management experience.\nDemonstrated track record of maintaining long-term employment and stability in current and previous positions.\nCollege degree in a related field, i.e., business or hotel and restaurant management, preferred.\nJob Type: Full-time\nPay: $70,000.00 - $90,000.00 per year\nBenefits:\n401(k)\n401(k) matching\nDental insurance\nFlexible schedule\nHealth insurance\nPaid time off\nReferral program\nVision insurance\nShift:\nDay shift\nEvening shift\nSupplemental Pay:\nBonus opportunities\nWork Location: In person","company":"Saint Patrick","rawCompany":"saint patrick","city":"Dolton","state":"IL","isRemote":false,"isActive":false,"createdAt":"2026-08-10T13:14:09.158Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"About Us:\nSaint Patrick's Restaurant Group and Entertainment Center is a new and innovative business that offers a variety of services to our customers. We are an event space, a liquor store, a casual/fine dining restaurant, and a rooftop bar all in one. Our vision is based upon four distinct core beliefs: Hospitality, Quality, Value and Family. We aim to provide a memorable and enjoyable experience for every occasion, whether it is a wedding, a birthday, a corporate event, or a night out with friends.\nAs a successful Executive Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. You’ll leave work every day knowing your positive contributions are appreciated. Some specific responsibilities of a Executive Chef will include: Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen associates, and holding the team accountable in a constructive and supportive way. You will hold the responsibility of the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Ensuring line checks, testing, training, recipe adherence, expo management, cook times, cooking, etc. We are looking someone who takes pride in presenting great, quality food by ensuring that all menu items are made according to recipe and the presentation is at our high standards. Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities. Living our principles & beliefs that people are inherently good and seek a sense of belonging and significance. Be a role model and foster a passionate culture within your restaurant of having fun! We strive to support our people in living full, balanced lives. Experience/Skills Required: Minimum of 2 years prior kitchen supervisory or kitchen management experience, minimum of 5 years of previous polished casual or fine dining experience preferred, availability to work a flexible schedule (days, nights, weekends, and holidays).\nResponsibilities:\nCost Control\nMaintain overall blended food costs between 34% - 36% (Banquet approx. 28-30%)\nAbility to cost menu items utilizing recipe cards\nReduce overall number of vendors and subsequently invoices\nControl waste by tracking and remedying\nProper expediting/training to ensure quality and portioning\nSourcing when needed to meet costs through pricing\nLabor Management:\nBack house labor, not to include Sous or Banquet Chef, at 18-20% of gross revenues\nControl labor through managed scheduling, control OT\nAbility to train staff for proper execution and quality and also cross-train to help reduce overlap and avoid creating dedicated station personnel\nDaily tracking of labor trends and ability to correct\nAbility to keep kitchen staff focused and avoid internal conflicts and ultimately poor working environment\nMenu Design & Development/Culinary Concept:\nCreatively manage the menu to ensure blend of high value items along with ability to keep fresh and inviting\nBlend traditional concepts with new fresh ideas\nQuantity of production experience must meet the St. Patrick’s concept: a la carte lunch and dinner service in a casual setting to semi-formal as well as produce banquets from 50-500\nInventory & Production Control:\nProcess and oversight extremely important\nKeep inventory levels manageable as to not create a back stock and ultimate waste\nAbility to creatively cook off left overs, and over stock items\nControl through set procedures: ordering, stocking, receiving, invoice verification/coding, weekly inventory, par level management, food safety in storing\nProcedures for signing off on all daily food production to include banquets\nKitchen Cleanliness & Organization:\nDaily cleaning schedules and staff responsibility and accountability\nKeep all cooking equipment clean\nKeep all cooking utensils organized and safe from loss\nKeep all potential hazards free from employee injury and safety from fire, flood\nStaff cleanliness, temperament, and free from harassment within and outside the kitchen team\nComplete opening and closing duties as assigned to set up the day for success.\nCreate prep lists for all kitchen crew.\nSupport the preparation of all food items for meal period and next service.\nMonitor and maintain cleanliness, sanitation and organization of assigned station and service areas.\nTroubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards.\nDevelop all kitchen crew for cross training and promotion.\nLead all roll out programs to the menu, seasonal items, and recipe changes.\nWrite/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures.\nPerform Monthly End of Period inventory (all kitchen)\nInterface and communicate with GM on financial responsibilities and results.\nEnsure that all food products meet company recipe specifications for preparation and quality.\nInspect and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.\nInterface and communicate with GM/Operations Manager\nQualifications:\nAt least 21 years of age.\n2 years of management experience.\nDemonstrated track record of maintaining long-term employment and stability in current and previous positions.\nCollege degree in a related field, i.e., business or hotel and restaurant management, preferred.\nJob Type: Full-time\nPay: $70,000.00 - $90,000.00 per year\nBenefits:\n401(k)\n401(k) matching\nDental insurance\nFlexible schedule\nHealth insurance\nPaid time off\nReferral program\nVision insurance\nShift:\nDay shift\nEvening shift\nSupplemental Pay:\nBonus opportunities\nWork Location: In person","datePosted":"2026-08-10T13:14:09.158Z","dateModified":"2026-08-10T13:14:09.158Z","hiringOrganization":{"@type":"Organization","name":"Saint Patrick","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Dolton","addressRegion":"IL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"920c0fb53acaa4f0fc7962d3"},"url":"https://jobsearcher.com/jobs/920c0fb53acaa4f0fc7962d3"}}