LM Restaurant Group is a family-owned hospitality company named for the owners two children, Luc and Mary. Founded in 2009, LM specializes in creating intimate local gathering places that deliver great food and down-to-the-last detail service. Our portfolio includes an eclectic assortment of neighborhood hotel restaurants, unique event venues and investments that all share a common goal: making people feel cared for. LM is now 350 team members strong and continuing to grow!
LM Restaurants currently include Evanston Corner Bistro, Grant Park Bistro, River North Bistro, Land & Lake Kitchen, and Land & Lake Rosemont.
LM Hotel Operations currently includes back of house operation at Hilton Orrington-Evanston LM Catering & Events include City View Loft, Kitchen Chicago, Lacuna Events by LM, LM Studio, and Twenty-Six Event venue and Sky on Nine.
About LM Catering & Events
LM Catering & Events delivers professionally managed events on virtually any scale, for both private and corporate events, for clients who crave expertly managed, authentic urban event experiences. Our customers look to us because on the one hand we’re a little artsy and a little unconventional. On the other we pay attention to the last detail and never leave anything to chance. The majority of our events we host within our utterly unique art- and architecture themed venues that command outstanding views of the city, but we will also go to our clients if they prefer.
Job Description
The Executive Chef is responsible for overseeing effective kitchen operating procedure. For the Executive Chef to excel, they should be a skilled leader and have full control over the organization’s processes and sanitation. Their duties include guest satisfaction, maintaining complete control of the kitchen, maintaining COG, staying within budget and controlling labor cost. Communication, both verbally and written, is vital with Upper Management, Corporate, Hourly Employees, FOH and BOH. The Executive Chef role will lead LM Catering in the ability to grow the company in a sustainable and profitable manner. This position will report to Director of Culinary & Director of Catering.
Duties
As the Executive Catering Chef, you would be responsible for performing the following tasks to the highest standards:
- Ability to create, cost, write and execute menus.
- Sales collaboration.
- Detail oriented.
- Modify and create menu items to meet quality and creativity standards.
- Uphold food quality, presentation, and taste.
- Full compliance of Chicago Public Health Department guidelines.
- Ability to work all stations in kitchen including set up and break down, stocking, prep, butcher and event execution.
- Assist with service as needed at all assigned locations.
- Properly prepare and store food to ensure quality and freshness.
- Execute tastings.
- Sous vide knowledge preferred.
- Perform portion control and minimize waste.
- Inventory and purchasing
- Write schedules and approve labor and control overtime.
- Motivate kitchen staff.
- Interview, hire, train, termination, performance reviews and disciplinary action of
BOH Staff
- Mentor and develop BOH Employees, cross train staff.
- Uphold company standards.
- Ensure all employees (Hourly and Management) are being treated fairly and with respect.
- Ability to work in a team environment with a positive attitude.
- Keeping up with culinary trends.
- Understanding, implementing, and monitoring operational policy and procedures of the organization
- Full understanding of P&L statements, profit margins, forecasting, labor, COG, and budgeting
- Reviewing operational performance and taking corrective action with urgency whenever needed to meet financial goals.
What are the Requirements/Skills needed?
- Collaborate closely alongside coworkers to ensure customer satisfaction and overall cleanliness of the establishment. Establish a positive relationship with co-workers and managers through a solid work ethic, positive attitude, punctuality, and dependability.
- Ability to multi-task
- Strong attention to detail.
- Proper food handling
- Excellent customer service
- Excellent verbal communication in English, Spanish will be a plus.
- Customer-centric mindset
- Mastery of food preparation techniques including butchering, cave cooking, sous vided
- Budgeting
- Vendor negotiation
Other Duties & Tasks
- Must be able to stand for 8+ hours.
- Ability to lift up to 40 pounds regularly and 60 pounds on occasion.
- Ability to work in hot and cool conditions.
- Ability to work in a fast-paced environment.
- Ability to stay calm under pressure.
- Well groomed, professional appearance
- Ability to walk, stand, kneel, reach, climb, balance, stoop, push, pull, lift, grasp, bend, twist, squat, and do repetitive motions regularly throughout shift.
- Ability to safely use sharp tools like knives on a regular basis.
- Ability to safely use fire and hot cooking oil for cooking purposes.
- Ability to work in hot and cool conditions.
- Exposure to chemicals and cleaning products.
- Ability to work in a fast-paced environment.
What are the Qualifications?
- 2-year Executive Chef or 3+ years Sous Chef experience in hotel & banquet operations or catering company
- ANSI Accredited Food Protection Manager Certification
- Allergens Certification
- City of Chicago Certified Foodservice Manager License
- High School diploma/GED preferred.
- Completion of vocational or culinary school preferred
- Open availability including mornings, nights and weekends.
EOE/AA/Disabled/Veteran
Job Type: Full-time
Pay: $100,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
Supplemental pay types:
Weekly day range:
- Monday to Friday
- Rotating weekends
- Weekends as needed
Work setting:
Ability to Relocate:
- Chicago, IL: Relocate before starting work (Required)
Work Location: In person