Executive Chef JN

Executive Chef – Plant-Based Cuisine

A highly regarded, established plant-based restaurant in the Chicago area is seeking a passionate and experienced Executive Chef to lead its culinary program. This opportunity is ideal for a chef who truly believes in plant-based cuisine and has demonstrated that passion through their work — not someone who is simply “okay with it.” This is a hands‑on leadership role with real creative influence, strong ownership support, and the ability to make a meaningful impact on a well‑known concept.

• $90,000–$110,000 base salary + bonus, depending on experience and fit
• Exceptional candidates (e.g., highly accomplished or well‑known plant‑based/vegan chefs) may be considered at $120,000+

• Lead and execute the restaurant’s plant‑based culinary vision
• Oversee all BOH operations including quality, consistency, sanitation, and food safety
• Develop seasonal menus and specials with creativity and intention
• Manage food cost, labor, inventory, and waste to meet financial goals
• Hire, train, mentor, and retain a strong kitchen team
• Maintain systems, standards, and accountability throughout the BOH
• Collaborate with ownership and leadership on the continued growth of the concept

• Executive Chef or Senior Sous Chef experience in a high‑quality, full‑service environment
• Proven passion for plant‑based cuisine (required)
• Strong leadership skills with a professional, team‑first approach
• Solid understanding of kitchen P&L, food costing, and labor management
• Ability to balance creativity with structure and consistency

• Experience in plant‑based, vegan, or vegetable‑forward restaurants
• Upscale, polished‑casual, or chef‑driven concepts
• A chef who wants ownership of the kitchen and long‑term growth