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Unit Executive Chef Jobs in Berkeley, IL (NOW HIRING)

Emmett's Brewing Company

Executive Chef

West Dundee, IL · On-site

$70K - $96K/yr

CHEF Reports To: General Manager Summary of Position: Directly responsible for all kitchen ... unit count and condition, and deliveries are performed in accordance with the restaurant ...

Beatnik

Sous Chef

Chicago, IL · On-site

$50K - $58K/yr

The Sous Chef will play a crucial role in assisting the Executive Chef in all aspects of kitchen ... Ensure that all products are received in the correct unit count and condition and deliveries are ...

Ballyhoo Hospitality

Sous Chef

Chicago, IL · On-site

$65K - $80K/yr

The Sous Chef will play a crucial role in assisting the Executive Chef in all aspects of kitchen ... Ensure that all products are received in the correct unit count and condition and deliveries are ...

Zenzi Den

Sous Chef

Glenview, IL

$65K - $75K/yr

The Sous Chef will play a crucial role in assisting the Executive Chef in all aspects of kitchen ... Ensure that all products are received in the correct unit count and condition and deliveries are ...

Emmett's Brewing Company

Sous Chef

West Dundee, IL · On-site

$49K - $66K/yr

Executive Chef Summary of Position: Directly responsible for all kitchen functions including food ... unit count and condition, and deliveries are performed in accordance with the restaurant ...

Maple

Maple & Ash Chicago - Chef De Cuisine

Chicago, IL · On-site

$135K - $150K/yr

... unit scalability. This role demands a rare hybrid of elite creativity and industrial-grade ... Partner with marketing on launches and maintain clear lines of communication with Executive Chefs ...

Plymouth Place, Inc.

Cook (Part-time)

IL · On-site

$18.56 - $21.37/hr

To prepare and serve food products as directed by the Executive Chef and production recipes ... Unit. • Follow procedures for safe food handling and storage. • Maintain standards of ...

Plymouth Place

Cook (Part-time)

La Grange Park, IL · On-site

$18.56 - $21.37/hr

To prepare and serve food products as directed by the Executive Chef and production recipes ... are Unit. · Follow procedures for safe food handling and storage. · Maintain standards of ...

SSA Group

Food Service - Kitchen Manager

Brookfield, IL · On-site

$21 - $23/hr

Food Service Operations Manager(s) and Executive Chef Who are we : For more than 50 years, SSA has ... Engages with SSA/Unit in driving community effort through engagement activities and focus. On ...

The Whit Hotel

Director of Catering

Chicago, IL · On-site

$90K - $110K/yr

Partner with the DOSM, GM and Exec Chef on staffing standards, service protocols, and issue escalation paths so both departments operate as one cohesive unit Brand & Compliance * Ensure all catering ...

DREAMWEAVER HOTELS LLC

Director of Catering

Chicago, IL · On-site

$90 - $110/hr

Partner with the DOSM, GM and Exec Chef on staffing standards, service protocols, and issue escalation paths so both departments operate as one cohesive unit Brand & Compliance * Ensure all catering ...

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All JobsUnit Chef JobsUnit Executive Chef JobsUnit Executive Chef Jobs in Berkeley, IL

Unit Executive Chef information

See Berkeley, IL salary details

$39.5K

$85.9K

$128.5K

How much do unit executive chef jobs pay per year?

As of Sep 3, 2026, the average yearly pay for unit executive chef in Berkeley, IL is $85,859.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,700.00 and $97,300.00 per year, depending on experience, location, and employer.

What is a unit executive chef?

A Unit Executive Chef is the head chef responsible for managing all culinary operations within a specific restaurant, hotel, or food service unit. They oversee menu development, food preparation, kitchen staff, budgeting, and ensure high standards of food quality and safety. In addition to cooking, they play a key leadership role, often collaborating with management and other departments to deliver an exceptional dining experience. Their responsibilities may also include training staff, ordering supplies, and maintaining compliance with health regulations.

How does a unit executive chef balance administrative duties with hands-on kitchen leadership?

A Unit Executive Chef is responsible for both overseeing kitchen operations and managing administrative tasks such as budgeting, menu planning, and staff scheduling. Balancing these responsibilities often involves delegating day-to-day cooking tasks to sous chefs and senior line cooks, while staying actively involved in quality control and team development. Effective time management and clear communication are key, as the Executive Chef must ensure high culinary standards are met while also handling payroll, ordering supplies, and liaising with front-of-house management. This dual focus allows the chef to maintain a strong presence in the kitchen while ensuring the business side runs smoothly.

What are the key skills and qualifications needed to thrive as a unit executive chef?

To thrive as a Unit Executive Chef, you need advanced culinary expertise, menu planning abilities, and substantial experience in kitchen management, typically backed by a culinary degree or equivalent professional experience. Familiarity with commercial kitchen equipment, food safety certifications (such as ServSafe), and inventory management systems is essential. Leadership, creativity, and strong communication skills help foster a productive team environment and deliver exceptional dining experiences. These skills ensure high-quality food standards, efficient operations, and satisfied clients or guests.

What is the difference between Unit Executive Chef vs Line Cook?

AspectUnit Executive ChefLine Cook
CredentialsCulinary degree, extensive experience, leadership skillsBasic culinary training, kitchen experience
Work EnvironmentKitchen management, overseeing kitchen operationsFood preparation on the line during service
Employer & Industry UsageHotels, resorts, large restaurantsRestaurants, catering services
Search & Comparison IntentManagement, leadership, kitchen oversightCooking, food prep, station work

The Unit Executive Chef typically manages kitchen operations, supervises staff, and ensures quality standards, requiring more experience and leadership skills. In contrast, a Line Cook focuses on preparing dishes during service, with less managerial responsibility. Both roles are essential in culinary settings but differ significantly in scope and responsibilities.

How much is a unit executive chef paid?

A unit executive chef's salary typically ranges from $60,000 to $100,000 annually, depending on the location, size of the establishment, and level of experience. They often receive additional benefits such as bonuses, health insurance, and paid time off, and may oversee multiple kitchen staff and operations.

Is a unit executive chef higher than a chef?

A unit executive chef is a higher-ranking culinary leader responsible for overseeing all kitchen operations within a specific unit or location, including managing staff, menu development, and quality control. They typically hold more authority and have greater responsibilities than a standard chef, who usually focuses on food preparation and cooking tasks. The title reflects a leadership position within the culinary hierarchy, often requiring management experience and culinary certifications.

What cities near Berkeley, IL are hiring for Unit Executive Chef jobs?

Cities near Berkeley, IL with the most Unit Executive Chef job openings:

Unit Executive Chef jobs near you
Infographic showing various Unit Executive Chef job openings in Berkeley, IL as of August 2026, with employment types broken down into 2% As Needed, 74% Full Time, 18% Part Time, and 6% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $85,859 per year, or $41.3 per hour.

Executive Chef

Emmett's Brewing Company

West Dundee, IL • On-site

$70K - $96K/yr

Full-time

Re-posted 5 days ago

Job description

CHEF
Reports To:
General Manager
Summary of Position:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality
standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation,
portion and cost control and sanitation and cleanliness.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,
portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining
kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new
kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection
and by following the restaurant’s preventative maintenance programs.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard
recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specific cations and received in correct
unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies
and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage
procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on
a timely basis.
Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when
and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent
corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other
equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in fi rst aid, CPR, lifting and carrying objects and handling hazardous materials.
Qualifications:
A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook
and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate