Head Chef
Culinary Agents
Chicago, IL, USA
Posted on Jun 7, 2026
Job Details
A Head Chef oversees all kitchen operations, ensuring high-quality food preparation, kitchen efficiency, hygiene standards, and staff management. They are responsible for menu planning, inventory control, budgeting, and maintaining excellent customer satisfaction.
Key Responsibilities
Plan and develop menus, recipes, and food presentation standards
Supervise kitchen staff, including cooks, sous chefs, and kitchen assistants
Ensure food quality, consistency, and timely service
Monitor food safety, sanitation, and compliance with health regulations
Manage food inventory, ordering, and supplier relationships
Control kitchen costs, waste, and labor expenses
Train, schedule, and evaluate kitchen employees
Coordinate with restaurant management on special events and promotions
Handle customer feedback related to food and kitchen service
Maintain equipment and oversee kitchen maintenance
Required Skills & Qualifications
Proven experience as a Head Chef, Executive Chef, or Sous Chef
Strong leadership and team management abilities
Excellent cooking and food presentation skills
Knowledge of food safety and hygiene regulations
Ability to work under pressure in a fast-paced environment
Good organizational and budgeting skills
Culinary degree or professional chef certification preferred
Working Conditions
Long hours, including evenings, weekends, and holidays
Fast-paced and physically demanding environment
Standing for extended periods and lifting kitchen supplies
Key Responsibilities
Plan and develop menus, recipes, and food presentation standards
Supervise kitchen staff, including cooks, sous chefs, and kitchen assistants
Ensure food quality, consistency, and timely service
Monitor food safety, sanitation, and compliance with health regulations
Manage food inventory, ordering, and supplier relationships
Control kitchen costs, waste, and labor expenses
Train, schedule, and evaluate kitchen employees
Coordinate with restaurant management on special events and promotions
Handle customer feedback related to food and kitchen service
Maintain equipment and oversee kitchen maintenance
Required Skills & Qualifications
Proven experience as a Head Chef, Executive Chef, or Sous Chef
Strong leadership and team management abilities
Excellent cooking and food presentation skills
Knowledge of food safety and hygiene regulations
Ability to work under pressure in a fast-paced environment
Good organizational and budgeting skills
Culinary degree or professional chef certification preferred
Working Conditions
Long hours, including evenings, weekends, and holidays
Fast-paced and physically demanding environment
Standing for extended periods and lifting kitchen supplies