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Weekend Restaurant Concept Development Jobs in Illinois

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Weekend Restaurant Concept Development information

What is the difference between Weekend Restaurant Concept Development vs Weekend Restaurant Manager?

AspectWeekend Restaurant Concept DevelopmentWeekend Restaurant Manager
Primary FocusCreating and designing new restaurant concepts for weekendsOverseeing daily operations and staff management during weekends
Skills & CredentialsCreative design, culinary knowledge, industry trendsLeadership, customer service, operational management
Work EnvironmentOffice, design studios, client meetingsRestaurant floor, staff coordination, customer interaction

Weekend Restaurant Concept Development focuses on designing new restaurant ideas, while Weekend Restaurant Managers handle daily operations. Both roles require industry knowledge, but differ in their core responsibilities and work settings.

What are the most commonly searched types of Restaurant Concept Development jobs in Illinois?

The most popular types of Restaurant Concept Development jobs in Illinois are:

What cities in Illinois are hiring for Weekend Restaurant Concept Development jobs?

Cities in Illinois with the most Weekend Restaurant Concept Development job openings:

Weekend Restaurant Concept Development jobs near you

Chef de Cuisine | Elevated Italian Concept | Chicago, IL

One Haus

Chicago, IL

$85K - $105K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Posted 13 days ago

Job description

Position: Chef de Cuisine

Compensation: $85,000 - $105,000 base salary plus 20% bonus potential

Schedule: Full-time | Evening, weekend, and holiday availability required

Benefits: Comprehensive benefits package including bonus opportunities, health coverage, paid time off, dining perks, and commuter benefits


Role Summary:

We are conducting a confidential search for a talented and driven Chef de Cuisine to support the culinary operations of a highly anticipated, chef-driven neighborhood restaurant concept.


This role works closely with executive culinary leadership to deliver elevated cuisine, maintain operational excellence, and foster a collaborative, high-performing kitchen culture. The Chef de Cuisine (CDC) will play a critical role in daily service execution, team development, inventory management, and maintaining the consistency and standards expected within a polished, high-volume environment.


The ideal candidate is a hands-on culinary leader with strong operational instincts, a passion for hospitality, and experience working within refined, detail-oriented kitchens.


What you bring to the table:

  • Strong ability to lead line operations while maintaining consistency, urgency, and attention to detail during service
  • Experience with creative culinary menu innovations and seasonal menu design
  • Experience supporting hiring, onboarding, scheduling, and development of back-of-house team members
  • Hands-on leadership style with the ability to train, mentor, and motivate culinary teams
  • Strong understanding of food quality, presentation standards, recipe consistency, and execution
  • Experience monitoring labor costs, inventory levels, ordering, and waste reduction initiatives
  • Ability to maintain high standards of sanitation, cleanliness, and kitchen safety compliance
  • Strong communication skills with the ability to collaborate effectively across BOH and FOH teams
  • Experience conducting pre-shift meetings, managing service flow, and supporting operational planning
  • Knowledge of food and labor costing, budgeting, and kitchen administrative functions
  • Comfort operating in a fast-paced, high-expectation culinary environment


Why you’ll love working here:

  • Opportunity to be part of a chef-driven, growth-oriented restaurant concept
  • Collaborative and hospitality-focused culture that values creativity, teamwork, and professional development
  • Quarterly and annual bonus opportunities
  • Dining discounts and monthly cell phone reimbursement
  • Paid vacation, sick leave, and parental leave benefits
  • Medical, dental, vision, life, and disability coverage
  • Commuter and additional lifestyle perks
  • Opportunity to work alongside respected culinary leadership within a polished, high-energy environment


Required Work Experience:

  • Minimum 3 years of experience in a culinary leadership or kitchen supervisory role
  • Experience in high-volume, full-service restaurant environments
  • Strong working knowledge of kitchen operations, food costing, labor management, and inventory control
  • Prior experience training and developing culinary staff
  • Familiarity with kitchen systems, equipment operations, and basic administrative functions


Preferred Work Experience:

  • Background in elevated or chef-driven restaurant concepts
  • Experience supporting ordering, vendor relationships, and operational process improvement


Personal Qualities:

  • Passionate culinary professional with a strong sense of urgency and accountability
  • Collaborative, team-oriented, and solutions-driven leadership style
  • Organized and detail-focused with the ability to multitask effectively
  • Calm and composed under pressure in fast-paced service environments
  • Motivated to grow professionally within a dynamic hospitality organization
  • Hospitality-minded leader who values consistency, mentorship, and operational excellence