Addition Management
Base pay range:
$75,000.00/yr – $85,000.00/yr
with bonus potential. Salary will be commensurate with experience and qualifications.
Position: Corporate Executive Chef Location:
Chicago, Illinois (Park Ridge) – Fully on‑site
Company:
Addition Management
Responsibilities:
Menu design & creation with fine dining and creative approach.
Basic financial skills: calculate food & labor costs, packaging and plating costs, paper costs; read and interpret basic P&L statements.
Implement and train on Food Safety; oversee/purchase food, establish production levels and inventory controls; manage food cost issues and execute solutions.
Develop and implement client‑facing menus, write menu proposals, regional menus, recipes, and promotional foods and tastings as required.
Recruit, interview, hire and train kitchen personnel.
Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and skill enhancements.
Monitor customer deviations and implement training for product improvements and changes.
Visit clients and vendors, perform food demonstrations at FBOs and conferences.
Utilize Shipday for logistical coordination and catering order deliveries.
Act as subject‑matter expert for all hot and cold culinary processes within the kitchen.
Design, supervise, coordinate and participate in educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
Maintain up‑to‑date knowledge of culinary and packaging trends and consumer dining trends.
Ensure timely food handling, storage, prep and production.
Maintain kitchen specifications and SOPs as required.
Participate in and implement Sales and Marketing programs from a culinary perspective.
Safely operate company vehicles in compliance with all local and federal laws. Must be legally licensed to drive and meet FBO client requirements.
Be on call to communicate with local operation and company call center as needed.
Perform additional duties as assigned by the General Manager; comfortable speaking to groups and training in public format.
Qualifications:
Culinary degree or equivalent professional experience in catering or fine dining.
Strong experience in food purchasing/ordering, inventory management, par levels, recipe selection, culinary preparation methods and knife skills.
Excellent verbal and written communication skills; proficient with email, internet and office software.
Demonstrated ability to manage and maintain client accounts.
Excellent driving record; must pass background check and drug screening.
Schedule:
Flexible work schedule required, including weekends, holidays and frequent travel availability.
Benefits:
Medical insurance
401(k)
Vision insurance
#J-18808-Ljbffr
$75,000.00/yr – $85,000.00/yr
with bonus potential. Salary will be commensurate with experience and qualifications.
Position: Corporate Executive Chef Location:
Chicago, Illinois (Park Ridge) – Fully on‑site
Company:
Addition Management
Responsibilities:
Menu design & creation with fine dining and creative approach.
Basic financial skills: calculate food & labor costs, packaging and plating costs, paper costs; read and interpret basic P&L statements.
Implement and train on Food Safety; oversee/purchase food, establish production levels and inventory controls; manage food cost issues and execute solutions.
Develop and implement client‑facing menus, write menu proposals, regional menus, recipes, and promotional foods and tastings as required.
Recruit, interview, hire and train kitchen personnel.
Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and skill enhancements.
Monitor customer deviations and implement training for product improvements and changes.
Visit clients and vendors, perform food demonstrations at FBOs and conferences.
Utilize Shipday for logistical coordination and catering order deliveries.
Act as subject‑matter expert for all hot and cold culinary processes within the kitchen.
Design, supervise, coordinate and participate in educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
Maintain up‑to‑date knowledge of culinary and packaging trends and consumer dining trends.
Ensure timely food handling, storage, prep and production.
Maintain kitchen specifications and SOPs as required.
Participate in and implement Sales and Marketing programs from a culinary perspective.
Safely operate company vehicles in compliance with all local and federal laws. Must be legally licensed to drive and meet FBO client requirements.
Be on call to communicate with local operation and company call center as needed.
Perform additional duties as assigned by the General Manager; comfortable speaking to groups and training in public format.
Qualifications:
Culinary degree or equivalent professional experience in catering or fine dining.
Strong experience in food purchasing/ordering, inventory management, par levels, recipe selection, culinary preparation methods and knife skills.
Excellent verbal and written communication skills; proficient with email, internet and office software.
Demonstrated ability to manage and maintain client accounts.
Excellent driving record; must pass background check and drug screening.
Schedule:
Flexible work schedule required, including weekends, holidays and frequent travel availability.
Benefits:
Medical insurance
401(k)
Vision insurance
#J-18808-Ljbffr