Executive Chef

Executive Chef – Plant-Forward Dining Concept

Chicago, IL | $90,000–$110,000

This is a standout opportunity to lead the culinary vision for a high-profile, plant-forward restaurant concept in the Chicago market. The restaurant is known for bold flavors, creative menus, and a mission-driven approach to hospitality that prioritizes sustainability, wellness, and exceptional guest experiences.

I’m seeking an Executive Chef who brings creativity, structure, and strong leadership to the kitchen - someone passionate about plant-based cuisine and excited to push boundaries while building and mentoring a high-performing culinary team.

The Role

Lead all culinary operations, including menu development, execution, and quality controlCreate innovative, seasonal plant-based menus that align with the brand’s vision and valuesHire, train, coach, and develop kitchen leadership and line staffOversee food safety, sanitation, and health code complianceManage inventory, ordering, food costs, and kitchen systemsPartner closely with ownership and operations leadership to continuously elevate the dining experience

What We’re Looking For

Proven experience as an Executive Chef or senior culinary leaderStrong background in menu development and creative cuisine, ideally within plant-forward or vegetable-driven conceptsHands-on leadership style with experience building positive, accountable kitchen culturesSolid understanding of inventory management, food cost control, and kitchen operationsPassion for sustainability, innovation, and thoughtful hospitality