{"schemaVersion":"jobsearcher.job.v1","id":"ba801ef8cb7dde52a04eda4e","url":"https://jobsearcher.com/jobs/ba801ef8cb7dde52a04eda4e","canonicalUrl":"https://jobsearcher.com/jobs/ba801ef8cb7dde52a04eda4e","title":"Executive Chef","description":"Old Town Pour House - Oak Brook, Oak Brook, IL 60523, USA\n\nBottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we’ve been about genuine people and genuine hospitality. We’ve grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.\n\nCore Values\n\nUnderstand the wants and needs of others\n\nSupport others through words and actions\n\nEmpower each team member to excel\n\nEnjoy each other, our guests, and our time at work\n\nWe believe it’s our people that make us strong, so we’re committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it’s in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.\n\nWe offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts.\n\nPosition Summary\nThe Executive Chef is the senior position in the kitchen’s chain of command at the restaurant level and is responsible for everything that goes on in the kitchen. This position oversees all Head Chef’s/Chef de Cuisine, Sous Chefs and kitchen staff and answers directly to the Director of Culinary Ops.\n\nNote: This position may be assigned to any of the following locations: Oak Brook, Schaumburg, or Naperville. Candidates must be willing and able to work at any assigned location.\n\nPrimary Responsibilities and Duties\nEssential Functions\n\nEnsures all corporate specifications and policies are being adhered to\n\nOversees all kitchen food production\n\nInstitutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops\n\nResponsible for food quality, food cost to budget, and labor cost to budget\n\nResponsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections\n\nDiscipline all kitchen staff, including termination\n\nSupervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory\n\nAdhere to Bottleneck Management policies and procedures\n\nPrep coordination and station par levels\n\nTrain all chefs and kitchen staff at restaurant level on new menu items\n\nDevelop the menu, as well as new recipe ideas\n\nHire all kitchen personnel\n\nQualifications and Skills\n\nMust have 3+ years prior Executive Chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school\n\nMust have a good knowledge of culinary trends and execution\n\nDemonstrates high level of organizational, time management, and multi-tasking skills\n\nExcellent communication skills necessary\n\nMust have or pass a certified managers sanitation class\n\nBasic knowledge of first aid\n\nSupervisory Responsibilities\nLeadership and relationship building responsibilities for HOH staff\n\nReports to\nDirector of Operations\n\nDepartment\nHOH Operations\n\nHours of work\nAbility to work a variable schedule, including weekends\n\nWork Environment/Physical Demand\n\nMust be able to stand for full shift\n\nMust be able to lift at least 50 pounds\n\nMust have good hearing for accurate communication with guests.\n\nMust be able to use hands and fingers to handle and feel objects, tools, controls and type\n\nMust be able to work in areas of loud noise.\n\nRequired to frequently reach, bend, stoop, and carry\n\nMust be able to work in both warm and cool environments; indoors and outdoors\n\nMust be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish\n\nExtended periods of standing and walking to different parts of the restaurant at different levels.\n\nFast paced hands on position.\n\nDining facilities are both outside and inside. Lighting is maintained at a low level.\n\nThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nThis is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.\n\nBottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.\n\nAn equal opportunity employer.\n\nWe adhere to E-Verify procedures where applicable in accordance with federal regulations.\n\nEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.\n\n#J-18808-Ljbffr","company":"Emergemarketcom","rawCompany":"emergemarketcom","city":"Oak Brook","state":"IL","isRemote":false,"isActive":true,"createdAt":"2026-06-20T04:49:58.835Z","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":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Chef","description":"Old Town Pour House - Oak Brook, Oak Brook, IL 60523, USA\n\nBottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we’ve been about genuine people and genuine hospitality. We’ve grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.\n\nCore Values\n\nUnderstand the wants and needs of others\n\nSupport others through words and actions\n\nEmpower each team member to excel\n\nEnjoy each other, our guests, and our time at work\n\nWe believe it’s our people that make us strong, so we’re committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it’s in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.\n\nWe offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts.\n\nPosition Summary\nThe Executive Chef is the senior position in the kitchen’s chain of command at the restaurant level and is responsible for everything that goes on in the kitchen. This position oversees all Head Chef’s/Chef de Cuisine, Sous Chefs and kitchen staff and answers directly to the Director of Culinary Ops.\n\nNote: This position may be assigned to any of the following locations: Oak Brook, Schaumburg, or Naperville. Candidates must be willing and able to work at any assigned location.\n\nPrimary Responsibilities and Duties\nEssential Functions\n\nEnsures all corporate specifications and policies are being adhered to\n\nOversees all kitchen food production\n\nInstitutes all culinary goals and kitchen standards set forth by the Director of Culinary Ops\n\nResponsible for food quality, food cost to budget, and labor cost to budget\n\nResponsible for sanitation and cleanliness of kitchen, making sure the kitchen is prepared for any health inspections\n\nDiscipline all kitchen staff, including termination\n\nSupervise inventory and stock controls, ordering and receiving of all food products, weekly specials, and physical inventory\n\nAdhere to Bottleneck Management policies and procedures\n\nPrep coordination and station par levels\n\nTrain all chefs and kitchen staff at restaurant level on new menu items\n\nDevelop the menu, as well as new recipe ideas\n\nHire all kitchen personnel\n\nQualifications and Skills\n\nMust have 3+ years prior Executive Chef experience in this company or in a high quality culinary focused environment, or be a graduate from a culinary school\n\nMust have a good knowledge of culinary trends and execution\n\nDemonstrates high level of organizational, time management, and multi-tasking skills\n\nExcellent communication skills necessary\n\nMust have or pass a certified managers sanitation class\n\nBasic knowledge of first aid\n\nSupervisory Responsibilities\nLeadership and relationship building responsibilities for HOH staff\n\nReports to\nDirector of Operations\n\nDepartment\nHOH Operations\n\nHours of work\nAbility to work a variable schedule, including weekends\n\nWork Environment/Physical Demand\n\nMust be able to stand for full shift\n\nMust be able to lift at least 50 pounds\n\nMust have good hearing for accurate communication with guests.\n\nMust be able to use hands and fingers to handle and feel objects, tools, controls and type\n\nMust be able to work in areas of loud noise.\n\nRequired to frequently reach, bend, stoop, and carry\n\nMust be able to work in both warm and cool environments; indoors and outdoors\n\nMust be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish\n\nExtended periods of standing and walking to different parts of the restaurant at different levels.\n\nFast paced hands on position.\n\nDining facilities are both outside and inside. Lighting is maintained at a low level.\n\nThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nThis is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.\n\nBottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.\n\nAn equal opportunity employer.\n\nWe adhere to E-Verify procedures where applicable in accordance with federal regulations.\n\nEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.\n\n#J-18808-Ljbffr","datePosted":"2026-06-20T04:49:58.835Z","dateModified":"2026-06-20T04:49:58.835Z","hiringOrganization":{"@type":"Organization","name":"Emergemarketcom","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Oak Brook","addressRegion":"IL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"ba801ef8cb7dde52a04eda4e"},"url":"https://jobsearcher.com/jobs/ba801ef8cb7dde52a04eda4e"}}