Wild Thing Restaurant Group
Wild Thing Restaurant Group is a fully plant-based restaurant group committed to creating exceptional food and dining experiences without using any animal products. Our flagship restaurant, Spirit Elephant, is located in Winnetka, Illinois and we are seeking an Executive Chef. At Spirit Elephant, we create and deliver vibrant and innovative plant-based cuisine to the Greater Chicago Area. Our mission is to inspire folks to eat more plants for a healthier lifestyle and to promote compassion and sustainability through exceptionally delicious meals. At Spirit Elephant, our motto is: “Eat plants, feel beautiful.”
Role Description This is a full-time, on-site role for an Executive Chef located in the Greater Chicago Area. The Executive Chef will oversee the daily culinary operations, including menu development, food preparation, and quality control, with an emphasis on plant-based cuisine. Responsibilities include hiring, managing and training kitchen staff, ensuring adherence to health and safety regulations, maintaining inventory, and collaborating with the management team to elevate the dining experience. Creativity and leadership are critical to this role as you craft innovative dishes that embody the restaurant’s vision of exceptional plant-based dining.
Qualifications
Strong culinary skills and expertise in menu development, with a focus on plant-based cuisine
Experience managing kitchen staff, including hiring, training, mentoring, and performance management
Knowledge of inventory management, food safety standards, and kitchen operations
Strong leadership, organizational, and problem-solving skills
Passion for creative cuisine development, sustainability, plant-based dining, and fostering a positive team environment
Exceptional communication skills and the ability to work collaboratively with the management team
Previous experience as an Executive Chef or in a similar leadership role within the culinary industry
Culinary degree or equivalent professional experience in food service and kitchen operations
Seniority level: Mid‑Senior level | Employment type: Full-time | Job function: Management and Manufacturing | Industries: Restaurants
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Role Description This is a full-time, on-site role for an Executive Chef located in the Greater Chicago Area. The Executive Chef will oversee the daily culinary operations, including menu development, food preparation, and quality control, with an emphasis on plant-based cuisine. Responsibilities include hiring, managing and training kitchen staff, ensuring adherence to health and safety regulations, maintaining inventory, and collaborating with the management team to elevate the dining experience. Creativity and leadership are critical to this role as you craft innovative dishes that embody the restaurant’s vision of exceptional plant-based dining.
Qualifications
Strong culinary skills and expertise in menu development, with a focus on plant-based cuisine
Experience managing kitchen staff, including hiring, training, mentoring, and performance management
Knowledge of inventory management, food safety standards, and kitchen operations
Strong leadership, organizational, and problem-solving skills
Passion for creative cuisine development, sustainability, plant-based dining, and fostering a positive team environment
Exceptional communication skills and the ability to work collaboratively with the management team
Previous experience as an Executive Chef or in a similar leadership role within the culinary industry
Culinary degree or equivalent professional experience in food service and kitchen operations
Seniority level: Mid‑Senior level | Employment type: Full-time | Job function: Management and Manufacturing | Industries: Restaurants
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