Tzuco

Tzuco Chicago is looking for a Executive Chef with 2 years of Executive Chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits

• Competitive Salary
• Paid Time Off - including Paid Vacations
• Health Benefits
• Restaurant Discounts
• 401(k)

Key Responsibilities

• Lead day to day kitchen operations, ensuring every dish meets Chef Gaytán's standards for flavor, presentation, and consistency.
• Execute, maintain, and help evolve the menu - regional Mexican cuisine elevated with French technique, including tasting elements, specials, and seasonal offerings.
• Uphold refined plating and presentation standards across every course and every service, including weekend brunch.
• Manage food cost, labor cost, and kitchen budgets to meet or exceed targets; control waste, portioning, and yields.
• Own purchasing, inventory, and vendor relationships; source premium and specialty ingredients and negotiate competitive pricing.
• Recruit, train, schedule, and develop the back-of-house team, building a culture of accountability, respect, and growth.
• Uphold all health, safety, and sanitation standards and ensure compliance with City of Chicago health codes and company policy.
• Partner with front-of-house leadership to deliver a seamless, elevated guest experience, including Tales private dining and chef's counter service.
• Maintain kitchen equipment, organization, and cleanliness for a safe and efficient work environment.
• Report on kitchen performance, staffing, and cost metrics to ownership and corporate culinary leadership.

Qualifications

• 3+ years of culinary leadership experience as an Executive Chef, Chef de Cuisine, or senior Sous Chef - ideally in an upscale, chef-driven, or fine-dining environment.
• Strong command of Mexican and/or Latin cuisine, or a demonstrated ability to master a chef-driven concept
• Experience with composed plates, refined presentation, and menu development in an elevated setting.
• Ability to deliver exacting quality and consistency at volume.
• Proven track record of managing food and labor costs and delivering financial results.
• Excellent leadership, communication, and team-development skills.
• Illinois Food Service Sanitation Manager Certification (or ServSafe), or the ability to obtain it promptly.
• Bilingual English/Spanish strongly preferred.
• Availability to work a flexible schedule, including nights, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to [50] Ibs.

Why Work With Tzuco?

Named for Chef Carlos Gaytán's hometown of Huitzuco, Tzuco is his acclaimed River North flagship — a contemporary Mexican restaurant where the authentic flavors and regional traditions of Mexico meet refined French technique.

Featured in the Michelin Guide, Tzuco is known for creative, story-driven cooking, from delicate ceviches and aguachiles to beautifully composed plates and a celebrated weekend brunch. Set in a warm, moody dining room appointed with materials and ceramics brought from Mexico, the restaurant welcomes guests across its main dining room, bar and lounge, all-weather terrace, chef's counter, and the intimate Tales private dining room.

More detail about TZUCO part of SOMOS Hospitality, please visit https://culinaryagents.com/entities/249248-TZUCO