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Executive Chef – Plant-Based Cuisine
Confidential | Chicago, IL
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.
Compensation
- $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+
Key Responsibilities
- 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
What We’re Looking For
- 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
Preferred Background
- 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
This is a rare opportunity to lead an established, respected plant-based concept and help shape its next chapter.
JOB ID: 169316
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Nino Divanovic