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Executive Chef Jobs in Park Ridge, IL (NOW HIRING)

Fabio Viviani Hospitality Group

Executive Chef

Chicago, IL · On-site

$73K - $101K/yr

The Executive Chef will champion Seville's culinary vision by bringing Mediterranean flavors to life through every dish. As the leader of the culinary team, the Executive Chef is responsible for ...

Invited Clubs

Executive Chef

Riverwoods, IL · On-site

$72K - $100K/yr

Executive Chef at Ravinia Green Country Club | Riverwoods, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business?

ClubCorp

Executive Chef

Riverwoods, IL · On-site

$110K - $140K/yr

Executive Chef at Ravinia Green Country Club | Riverwoods, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business?

Invited

Executive Chef

Riverwoods, IL · On-site

$74K - $102K/yr

Executive Chef at Ravinia Green Country Club | Riverwoods, IL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business?

The Garlands of Barrington

Executive Chef

Barrington, IL · On-site

$110K - $120K/yr

Executive Chef Base Salary $110,000 - $120,000 (With a discretionary Annual Incentive Bonus) Role Definition: The accomplished and passionate Executive Chef is responsible for leading the culinary ...

Confidential Search

Executive Chef

Naperville, IL · On-site

$75K - $85K/yr

Executive Chef--Fine Dining | Naperville, IL Salary: Up to $85,000, Plus Performance Bonus and Outstanding Benefits Run the Kitchen. Set the Standard. You've built your career on more than good food.

The Garlands of Barrington

Executive Chef

Barrington, IL · On-site

$110K - $120K/yr

The Executive Chef will oversee all culinary operations, including multiple dining venues, resident dining, private events, and special celebrations. The Executive Chef manages and trains staff that ...

Gecko Hospitality

Executive Chef

Downers Grove, IL

$100K - $130K/yr

Executive Chef - Full-Service Hotel Location: Near Aurora, Illinois Salary: $100,000-$130,000 annually Bonus: Annual Bonus Incentive Plan The Opportunity We are seeking an accomplished Executive Chef ...

Addition Management

Executive Chef

Park Ridge, IL

$75K - $85K/yr

Corporate Executive Chef Location: Chicago, Illinois (Park Ridge) - Fully on-site Salary: $75K-$85K+ Bonus Growing Aviation Hospitality Services provider seeks a new Executive Chef to join their team.

HDG Workforce Solutions

Executive Chef

Burr Ridge, IL · On-site

$70K - $97K/yr

The Executive Chef will serve as the senior culinary and operational leader for the community, setting the vision for food quality, hospitality, menus, service standards, team development, financial ...

New

Insight

Executive Chef

Chicago, IL · On-site

$32 - $38/hr

An Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to ...

Insight

Executive Chef

Chicago, IL · On-site

$32 - $38/hr

An Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to ...

The-Garlands-of-Barringto

Executive Chef

Barrington, IL · On-site

$110K - $120K/yr

The Executive Chef will oversee all culinary operations, including multiple dining venues, resident dining, private events, and special celebrations. The Executive Chef manages and trains staff that ...

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Executive Chef information

See Park Ridge, IL salary details

$39.4K

$85.5K

$127.9K

How much do executive chef jobs pay per year?

As of Sep 12, 2026, the average yearly pay for executive chef in Park Ridge, IL is $85,497.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,400.00 and $96,900.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Park Ridge, IL?

The most popular types of Chef jobs in Park Ridge, IL are:

What are popular job titles related to Executive Chef jobs in Park Ridge, IL?

For Executive Chef jobs in Park Ridge, IL, the most frequently searched job titles are:

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The top searched job categories for Executive Chef jobs in Park Ridge, IL are:

What cities near Park Ridge, IL are hiring for Executive Chef jobs?

Cities near Park Ridge, IL with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Park Ridge, IL as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $85,497 per year, or $41.1 per hour.

Executive Chef

Chicago, IL • On-site

Fabio Viviani Hospitality Group
See more jobs at Fabio Viviani Hospitality Groupexternal

$90K - $98K/yr

Full-time

Posted 27 days ago

Job description

ABOUT SEVILLE
Seville is a rustically refined Mediterranean eatery by celebrity chef, hospitality developer and TV personality Fabio Viviani. This signature venue offers seasonally inspired dishes, including elevated takes on his favorite foods, as well as award winning wine offerings and cocktails. Seville features coastal favorites, house-made pastas, and an extensive wine list.
POSITION SUMMARY
The Executive Chef is responsible for the overall leadership, management, and success of Seville's culinary operations. This role oversees all back-of-house functions, including menu execution, food quality, kitchen team leadership, inventory management, food and labor cost controls, and operational excellence. The Executive Chef will champion Seville's culinary vision by bringing Mediterranean flavors to life through every dish.
As the leader of the culinary team, the Executive Chef is responsible for creating a culture of accountability, collaboration, and continuous improvement while maintaining the highest standards of food quality, consistency, and presentation. Working closely with restaurant leadership, the Executive Chef will ensure that every guest experience reflects Seville's commitment to elevated hospitality, approachable sophistication, and memorable dining experiences. The ideal candidate is a passionate culinary leader who thrives in a high-volume, guest-focused environment.
DUTIES AND RESPONSIBILITIES
  • Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
  • Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
  • Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
  • Develop innovative and seasonally driven menus that reflect Seville's vision and elevate the guest experience.
  • Establish and enforce portion sizes, plating standards, and presentation guidelines.
  • Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
  • Collaborate with Seville's leadership on financial planning, budgeting, and cost management.
  • Ensure compliance with all food safety, sanitation, and workplace safety regulations.
  • Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
  • Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
  • Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
  • Uphold and model company values, policies, and standards at all times.
  • Other duties as assigned.

QUALIFICATIONS
  • Passion for food and dedication to delivering an excellent dining experience for every guest.
  • Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
  • Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
  • A minimum of 7-10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
  • Culinary degree or equivalent professional training preferred.
  • Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
  • Creative approach to menu development, plating, and modern culinary trends.
  • Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
  • Flexibility to work evenings, weekends, and holidays as required.
  • Certification from the American Culinary Federation (CEC or higher).
  • Experience in fine dining and/or high-volume operations.
  • Proven track record of developing innovative, guest-focused menus.
  • Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.

EQUAL EMPLOYMENT OPPORTUNITY
We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon 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. If you are passionate about food and hospitality, we may be the place for you!

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