Executive Chef

EXECUTIVE CHEF — FULL TIME

WASHBURNE CULINARY & HOSPITALITY INSTITUTE

KENNEDY-KING COLLEGE

City Colleges of Chicago’s vision is to be recognized as the city’s most accessible higher education engine of socioeconomic mobility and racial equity — empowering all Chicagoans to take part in building a stronger and more just city. The community college system’s more than 3,500 faculty and staff serve more than 60,000 students annually at seven colleges and five satellite sites.
Founded in 1936, Washburne Culinary & Hospitality Institute (WCHI) is one of the oldest culinary schools in the nation and provides students with the latest culinary and baking techniques, along with essential hands‑on experience to ensure they are equipped to work in Chicago’s most successful restaurants, hotels, private clubs and other culinary establishments.

PRIMARY OBJECTIVE:
Reporting to the Executive Dean-Washburne, the Executive Chef is responsible for leading and managing the daily culinary operations of the Restaurant, Café/Bakery, and catering related functions for the WCHI Enterprise. This role is pivotal in enhancing guest and employee/student satisfaction while maximizing the financial performance across all operational areas.
The Executive Chef plays a crucial role in recruiting and retaining talented staff, fostering a collaborative work environment, optimizing team productivity, and seamlessly stepping in to fill any staffing gaps when team members are absent. Performs related duties as required.

ESSENTIAL DUTIES:

• Oversees kitchen operations while maintaining a safe and sanitary work environment for staff and students.
• Provides comprehensive training to kitchen staff on food preparation techniques, safe handling procedures, equipment operation, and adherence to food safety and sanitation regulations, in alignment with CCC guidelines and regulatory standards. Addresses any issues or concerns promptly and effectively, fostering a culture of proactive problem‑solving and continuous improvement within the kitchen team.
• Manages food supply deliveries, creates distinctive dishes, and maintains a focus on timely service, freshness, and dish quality.
• Oversees and ensures compliance with standard operating procedures (SOPs). Reviews and enhances existing SOPs as required to ensure relevance and effectiveness.
• Ensures strict adherence to hygiene policies and standards throughout all areas of the kitchen and dining facility. Conducts regular inspections of kitchen equipment, surfaces, and utensils to verify cleanliness and sanitation levels.
• Designs new recipes, plans menus, and selects plate presentations.
• Assesses staffing needs to achieve service, operational, and financial objectives. Assists in hiring and training kitchen personnel, including cooks, food preparers, and dishwashers.
• Conducts various administrative duties, including inventory management of food and equipment supplies within established guideline, as well as completing purchase orders for necessary items.
• Develops performance standards and metrics for all kitchen staff, outlining expectations and benchmarks for quality, efficiency, professionalism, and teamwork.
• Gathers feedback on food and service quality and addresses any customer concerns or complaints promptly and effectively.
• Instructs WCHI students about kitchen operations within the restaurant industry and other food preparation domains
• Represents WCHI at community events, conferences, and other relevant forums to promote the school’s restaurant, catering and educational missions. Performs other marketing and promotional duties as needed.
• Develops and tests recipes and techniques for food preparation and presentation, to ensure consistent high quality while controlling food costs, exercising portion…