Chef de Cuisine at eden in Chicago

Job Description

Description:

We’re looking for a positive, enthusiastic team member with a passion for healthy, mindful cooking. The right candidate will be skilled in accommodating dietary restrictions, including allergies, and experienced in vegetarian and vegan cuisine. A love for seasonal ingredients, local farm-sourced products, and sustainable practices is a must. You should be organized, adaptable, able to multitask in a fast-paced environment, and a great cultural fit who contributes to our team’s energy and values.

Main Responsibilities:

Oversee the daily operations of eden’s kitchen, ensuring consistent, high-quality food preparation and execution across all stations.

Supervise and lead kitchen staff, maintaining a positive, professional, and efficient work environment.

Collaborate with the Chief Culinary Officer to plan, develop, and execute seasonal menus that align with eden’s culinary vision and focus on local, sustainable ingredients.

Ensure all dishes leaving the kitchen meet eden’s standards for quality, flavor, and presentation.

Manage prep schedules and station organization to ensure readiness for each service.

Maintain accurate prep lists, recipes, and production sheets.

Coordinate with the Chief Culinary Officer to schedule kitchen staff according to business needs and forecasted volume.

Oversee inventory control, product ordering, and receiving to minimize waste and maintain cost efficiency.

Enforce food safety and sanitation standards, ensuring compliance with all health department regulations.

Train, coach, and mentor cooks and other kitchen team members to ensure proper technique, consistency, and growth.

Conduct daily line checks and tastings to ensure all menu items meet established standards.

Oversee equipment use, care, and maintenance, reporting any issues promptly.

Assist with new dish development and seasonal menu transitions, from concept to execution.

Collaborate with the front-of-house management team to ensure smooth communication and service flow.

Maintain a strong presence during service, assisting stations as needed and ensuring seamless execution.

Manage disciplinary actions when necessary, in collaboration with the Chief Culinary Officer and Human Resources.

Additional Responsibilities:

Approve timecards and oversee attendance tracking for kitchen staff.

Participate in hiring, onboarding, and developing new team members.

Support a culture of continuous learning and professional growth among kitchen employees.

Participate in monthly inventory and ensure accurate reporting.

Develop and implement systems that improve kitchen efficiency and workflow.

Maintain all required certifications and coordinate renewals as needed.

Uphold a positive and collaborative leadership style that reflects eden’s values and hospitality standards.

Requirements:

Job Requirements

Positive, enthusiastic attitude and strong cultural fit for the team.

Passion for healthy, mindful cooking.

Skilled in accommodating dietary restrictions, including allergies.

Experience with vegetarian and vegan cuisine.

Knowledge of seasonal ingredients, local farm-sourced products, and sustainable practices.

Strong organizational skills and ability to multitask in a fast-paced environment.

Previous supervisory or leadership experience in a professional kitchen.

Ability to maintain high standards for quality, flavor, and presentation of dishes.

Knowledge of inventory control, product ordering, and minimizing food waste.

Understanding of food safety and sanitation regulations.

Ability to train, coach, and mentor kitchen staff.

Effective communication and collaboration with culinary leadership and front-of-house management.

Ability to assist in menu development and implement new dishes.

Flexibility to assist across stations and maintain a presence during service.

Professionalism in handling disciplinary actions and supporting team development.

Competence in maintaining accurate prep lists, recipes, production sheets, and reporting.

Required certifications (food safety or other applicable) maintained and renewed as needed.

Full-time