Executive Coach In Jobs in Chicago Ridge, IL (NOW HIRING)

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Location: Hotel Arista

Department: Executive Culinary

Reports to: Vice President of Operations

Direct Reports: Executive Sous Chef, Che Figata Chef de Cuisine, Banquet Sous Chef

Status: Exempt

Expected Compensation: $100,000-$130,000/annual

The salary range listed in this posting provides the current estimate for this position. The specific salary offered to a selected candidate will be commensurate with work experience, education, relevant qualifications and skill level.

Bonus Eligibility: This position is eligible to participate in an annual bonus incentive plan. Incentives are awarded based on achievement of performance metrics and specific revenue, profitability and operational goals. Gatekeepers tied to the achievement of department and/or Company budget goals may apply. Date of hire within the bonus year is considered when calculating initial eligibility.

The Executive Chef is the senior culinary leader for Hotel Arista, responsible for defining and delivering the culinary vision across all hotel culinary operations, including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, Banquets and Catering, and other Hotel Arista culinary experiences. This leader balances culinary creativity with disciplined execution-build exceptional teams, protecting quality and consistency, driving financial performance, and ensuring every culinary experience reflects Hotel Arista's commitment to intentional luxury and genuine care.

As a member of the hotel's senior leadership team, the Executive Chef develops culinary leaders, creates distinctive dining experiences, strengthens the property's culinary reputation, and takes ownership of the long-term success of the culinary operation.

Culinary Vision & Guest Experience

• Define and lead the culinary vision across all Hotel Arista culinary operations—including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, and Banquets and Catering—ensuring each experience reflects the property's commitment to intentional luxury, genuine care, and exceptional quality.
• Lead menu strategy, development, and seasonal innovation in partnership with culinary and Front of House leadership, creating distinctive experiences appropriate to each outlet and guest occasion.
• Establish and protect standards for food quality, flavor, presentation, consistency, portioning, and execution across all culinary operations.
• Lead, coach, and develop the culinary leadership team, establishing clear expectations, accountability, and opportunities for professional growth.
• Recruit, develop, and retain high-performing culinary talent while building future leaders and succession within the department.
• Create a culture of ownership and give the team the authority to care—trust thoughtful decisions, support initiative, celebrate wins, and learn from misses.

Operational Excellence

• Ensure the highest standards of food safety, sanitation, cleanliness, organization, equipment care, and regulatory compliance across all culinary areas.
• Maintain consistent culinary execution through regular kitchen presence, tastings, inspections, pre-shifts, training, and real-time coaching.
• Partner with Food & Beverage leadership to identify and remove operational friction while continuously improving the guest and associate experience.
• Take ownership of culinary financial performance by outlet and in total, including food cost, labor, purchasing, inventory, waste, productivity, and profitability, adjusting staffing and schedules to business conditions to achieve budgeted culinary labor targets.
• Lead menu engineering, recipe costing, portion controls, purchasing, product utilization, and inventory management by outlet and in total to achieve budgeted food cost objectives without compromising quality or the guest experience.
• Utilize and maintain the Craftable Purchasing and Inventory System to manage purchasing, menu items, recipes, cost transfers, and inventory by outlet, ensuring accurate and timely culinary cost reporting.
• Partner with the General Manager, Food & Beverage leadership, and Finance on budgets, forecasts, staffing strategies, and