Executive Chef - Catering & Events - Wooden Paddle - Lemont, Illinois, United States

IS THIS JOB FOR YOU?

• Are you a strong leader, with the natural ability to build and develop culinary *dream teams*? 
• Do you geek out over tinkering with salt, fat, acid, and heat until a dish tastes just right?
• Are you a bit artsy, with the uncanny ability to design beautiful, Instagram-worthy plates?
• Are you known for setting the bar so high that your team keeps it there, even when you’re not there? Is ‘good enough’ never good enough for you? 
• Are you super comfortable designing menus that balance creativity, feasibility, and profit? 
• Do you naturally excel at planning ahead, so even the craziest events run as smooth as *butta*?  
• Are you the kind of chef that takes your career seriously, but doesn't take yourself too seriously?

Yes?! Then YOU should join our team!

WHY WORK HERE?:

Here are some of the perks!

• PPO medical, dental, & vision Insurance with 50% company contribution
• 401K retirement savings plan w/ 3% company match
• 2 weeks of paid time off & 5 sick days
• Flexible days off, typically back-to-back
• A generous, never-expires, $250 monthly food & drink allowance
• A 50% employee discount on food while you're working
• A 20% employee discount on food & drinks anytime you're not working, for you & your whole table
• Free Thanksgiving & Christmas dinner boxes for you & your family - so you don’t have to cook on the holidays!
• Attendance at fun, "State of the Company" company events twice a year
• Access to lots of company-paid business coaching & resources
• As a company, we run on EOS; so we're a collaborative, strategic, & winning team (i.e. no more meetings that just waste your time - promise!)
• Thanksgiving Day, Christmas Day, & your birthday off, automatically
• The opportunity to grow quickly with a forward-thinking company that regularly reinvests in itself and its people

WHAT DOES A TYPICAL DAY LOOK LIKE?:

RESPONSIBILITIES

As our Executive Catering Chef, you'll be at the helm of catering culinary operations. These are the results you'll be hired to accomplish:

» ① Hire & Develop a High-Performing Culinary Team

Hand-pick your A-players, coach & develop your B-players, and encourage the C-players... to work somewhere else. In this role, you’ll hire & mentor a culinary *dream team* full of the ‘right people’ - that fit our culture - and put them in the ‘right seats’ - the position that best matches their talents and what they love to do.  

» ② Conversation-Sparking Catering Menu Innovation

In this role, you’ll work alongside (celebrity! But totally not an a-hole!) Chef Patrick Cassata and *fresh-press* your creative juices to create a catering menu full of “omg-did-you-try-that?!” energy. In this role, you’ll get to play around, try new things, and push the culinary envelope. The result? A super fun, fresh AF culinary program that keeps people talking. 

» ③ Uncompromising Food & Beverage Quality Control

You’ll lead the charge to ensure - with your own eyes and ears! - that our high standards for food and beverage are met, event after event - definitely when you’re there, and especially when you’re not. You’ll be at events during peak times - hands-on and all-in - ensuring things are done right the first time, or they’re done again. No compromises, no questions asked. 

» ④ A Profitable Catering Culinary Program 

Maximize your P's and minimize your L's, bb! You'll be responsible for (and damn good at!) achieving profit targets within the culinary program. You’ll drive sales - through creative menus, special events, and more - and control overall food & labor costs within all of our catering kitchens. 

» ⑤ Efficient & Well-Oiled Catering Kitchen Logistics

In this role, you’ll ensure that all the right resources - people, equipment, and every last ingredient - are where they need to be, when they need to be there. You’re the behind-the-scenes mastermind, ensuring that our pop-up kitchens operate smoothly in all locations. And when something inevitably goes sideways? You’re the cool-headed fixer, solving problems on the fly.  

*AS A DISCLAIMER*: This is a dynamic position, in a rapidly-growing company, in an always-changing industry. That means that this position and its responsibilities will continue to evolve. So, if you're change-adverse, this job ain't it.

That being said - if you're good with change, and are willing to try new things - you'll love this job, and it'll love you right back.

PAY

The total compensation for this position will fall between $90000 - $120000 per year. Base salary depends on relevant experience. 

WORK SCHEDULE

This position is full-time, with a semi-set schedule designed around the demands of our catering operations. Our Executive Chef will be on-site for the most significant, most complex, highest-revenue events. While the weekly schedule may vary, days off are typically back-to-back. Our Executive Chef will work 5 days, and typically 50-ish hours per week.

WILL YOU FIT IN HERE? 

Our team has been built - brick by brick - on shared core values. And no, they’re not just bullsh*t words slapped on a wall - they’re who we are - and they’re non-negotiables for working here. You’ll feel super *comfy* and right at home if these words describe you:

» You Come With Batteries Included

You’re a high-energy self-starter who jumps into action, and doesn’t need hand-holding to get things done.

» You’re Scrappy

You’re a resourceful problem solver who makes things happen; if there’s no door, you get in through a window.

» You Take Your Work Seriously

You take pride in your work, big and small, and you have a natural reflex to do things the *right* way.

» But, You Don’t Take Yourself Too Seriously

You’re a positive team player who’s quick to laugh at your own mistakes, open to feedback, and humble about your wins.

And if these words *don’t* describe you? You’ll be decidedly *uncomfy* here. So, fair warning - If you’re a cranky a** problem-bringer who’s cool being super-mid at your job and needs constant hand holding… may we suggest… working literally anywhere else?

JOB REQUIREMENTS:

Here are some of our must-haves & would-like-to-haves:

• At least 7 years of professional kitchen experience
• At least 3 years in an Executive Chef, or equivalent, role, preferably for high-volume catering operations
• A Bachelor's degree in the Culinary Arts, or equivalent work experience
• Expert knife skills & mastery of diverse culinary techniques (grilling, roasting, braising, sautéing, baking, etc.)
• Extensive culinary knowledge, including seasonal ingredient expertise, flavor pairing, and Michelin-level presentation techniques
• Previous experience with wood-fired cooking, a major plus!
• Familiarity with the challenges of off-site catering
• Must be able to (or be willing to learn to!) drive large vehicles - including trailers, box trucks, and extended vans
• Must have a current ServSafe Manager Certification
• Must be at least 21 years old
• Must have open availability - including nights, weekends and holidays
• Physically able to stand for long periods, lift up to 50 pounds, and keep up with the pace of a busy catering kitchen
• Must have the ability to regularly work 50-ish hours per week
• Must have a valid driver's license & sole access to a personal vehicle
• Familiarity with 7Shifts, Total Party Planner, & Margin Edge, a major plus!