Executive Chef – Plant-Forward Dining Concept

Chicago, IL | $90,000–$110,000

This is a standout opportunity to lead the culinary vision for a high-profile, plant-forward restaurant concept in the Chicago market.

The restaurant is known for bold flavors, creative menus, and a mission-driven approach to hospitality that prioritizes sustainability, wellness, and exceptional guest experiences.

I’m seeking an Executive Chef who brings creativity, structure, and strong leadership to the kitchen - someone passionate about plant-based cuisine and excited to push boundaries while building and mentoring a high-performing culinary team.

The Role

• Lead all culinary operations, including menu development, execution, and quality control
• Create innovative, seasonal plant-based menus that align with the brand’s vision and values
• Hire, train, coach, and develop kitchen leadership and line staff
• Oversee food safety, sanitation, and health code compliance
• Manage inventory, ordering, food costs, and kitchen systems
• Partner closely with ownership and operations leadership to continuously elevate the dining experience

What We’re Looking For

• Proven experience as an Executive Chef or senior culinary leader
• Strong background in menu development and creative cuisine, ideally within plant-forward or vegetable-driven concepts
• Hands-on leadership style with experience building positive, accountable kitchen cultures
• Solid understanding of inventory management, food cost control, and kitchen operations
• Passion for sustainability, innovation, and thoughtful hospitality