Executive Chef

JBM Hospitality LLC

Geneva, IL

Do you get excited about being part of a team focused on building a company — an exciting brand — that will last for over 100 years?

We believe the way to build such a company is to build a family of employees and customers who share the same beliefs and goals:

We believe in providing an exceptional experience for the people we work with — both our customers and our employees.
We believe in sharing our excitement with the people we work with — both our customers and our employees.
We believe in having fun with the people we work with — both our customers and our employees.

We believe that if the foundation of the company is built on these beliefs, then everything else will follow, exceptional products and services, exceptional customer service, employee satisfaction, and long-term profits.

JBM Hospitality manages a high-end, semi-private golf course, three restaurants (McWethy’s Tavern, McWethy’s Sports Bar, The James), two banquet facilities (The Great Hall at Mistwood and the Grand Ballroom at Joliet Union Station), and a sports dome (Mistwood Golf Dome). While each property is a different concept, they share one important characteristic: each is an exciting place where enthusiastic people come together to create a special experience.

The ideal candidate is a culinary professional who balances creative vision with operational discipline. We are looking for someone who can lead a kitchen that is inspired and financially sound — a chef who understands that great food and smart numbers are not mutually exclusive. But the most important characteristics we are looking for are passion, energy, and determination to help us build a brand to match our exciting future.

ROLE OVERVIEW

The Executive Chef at The James is a full-time, salaried leadership position, that will demand full-time hours throughout the year. Reporting directly to the Director of Food & Beverage and the General Manager, the Executive Chef is the culinary anchor of the operation — responsible for everything that happens behind the line, from the creativity of the menu to the cleanliness of the walk-in. This role demands equal parts artistry and accountability. The Executive Chef will work closely with personnel in other departments, including Marketing, to ensure a smooth message from our operation to the outside. Specific responsibilities may include, but are not limited to:

MENU DEVELOPMENT & CULINARY CREATIVITY

Lead the creative development of seasonal menus that reflect The James’ brand identity while remaining financially viable; every new item must pass both a taste panel and a cost-out review before launch.
Host regular brainstorming sessions with the culinary team, inviting Sous Chefs and line cooks to contribute ideas; create a kitchen culture where creativity is encouraged and recognized at all levels.
Develop standardized recipes with precise measurements, plating guides, and photos for every menu item, ensuring consistency whether the Executive Chef is on the floor or off property.
Evaluate food trends, local ingredient availability, and guest feedback to keep menus fresh, competitive, and relevant to the market.
Collaborate with the Director of F&B and Front of House GM on pricing strategy, ensuring menu selling prices reflect both market positioning and cost targets.
Plan and execute special event menus, tasting dinners, and seasonal promotions in partnership with the marketing department, delivering memorable experiences that drive revenue.

SOUS CHEF LEADERSHIP & STAFF DEVELOPMENT

Strategically delegate training responsibilities to Sous Chefs, empowering them to own the daily development of hourly line cooks with overwatch; hold Sous Chefs accountable for the knowledge and performance of their stations.
Establish a structured training program for all kitchen levels: new-hire onboarding, station certification, food safety re-training, and ongoing skills development — delivered through Sous Chef-led sessions with documented signoffs.
Conduct regular one-on-one meetings with each Sous Chef to review station performance, labor adherence, and development goals; provide clear, actionable feedback and career growth opportunities.
Build a bench of kitchen talent through deliberate cross-training and promotion pathways, ensuring operational continuity during peak business and high-turnover periods.
Model leadership behaviors that reflect the company’s values of quality, excitement, and fun; create an environment where the kitchen team is proud of their work and motivated to perform at a high level.
Recruit, interview, and select kitchen staff with a focus on attitude, coachability, and cultural fit; manage performance fairly and consistently, recognizing excellence and addressing deficiencies with coaching and corrective action.

DAILY & WEEKLY OPERATIONAL STANDARDS

Develop and implement comprehensive daily prep checklists for each station; Sous Chefs review and sign off on completion before service, ensuring the kitchen is fully prepared and always organized.
Create and enforce weekly deep-cleaning checklists for all kitchen areas and equipment (line, prep area, walk-ins, storage, hood systems, floor drains, etc.); maintain a documented schedule and hold staff accountable for completion.
Establish a daily line check protocol conducted before each service: verify product quality, confirm portion sizes, review temperature logs, and ensure all mise en place meets the established standard before the first ticket is fired.
Review food waste logs and prep yields at the end of each shift, using the data to coach Sous Chefs and line cooks on efficiency and to refine prep quantities for future service periods.
Maintain a physical presence during peak service periods, actively supporting the line and ensuring that food quality, speed, and presentation meet the standards set during development.
Conduct a weekly kitchen walk-through to assess organization, cleanliness, equipment maintenance needs, and overall readiness; document findings and assign follow-up responsibilities with deadlines.

FOOD SAFETY, SANITATION & COMPLIANCE

Always enforce the highest standards of food safety and sanitation, ensuring full compliance with Illinois Department of Public Health regulations and company policy.
Maintain all required certifications (Managerial Food Safety & Sanitation, Food Allergen, BASSET Alcohol, Sexual Harassment) as required by the state of Illinois.
Implement and oversee a Hazard Analysis Critical Control Point (HACCP) framework; ensure all temperature logs, receiving records, and sanitation documentation are completed accurately and retained.
Train all kitchen staff on allergen awareness and cross-contamination prevention; ensure clear communication between BOH and FOH regarding guest dietary restrictions and special requests.

FINANCIAL RESPONSIBILITY & COST MANAGEMENT

Perform detailed cost-out analyses for every menu item, tracking food cost percentages against established targets utilizing MarketMan and adjusting recipes, sourcing, or portion sizes as needed to maintain margins, while delivering exceptional quality menu items.
Develop and own the kitchen’s annual food and labor budgets; monitor actual financial results weekly and present variance reports to the Director of F&B with corrective action plans when targets are missed.
Maintain food cost within the budgeted target by implementing consistent portion control standards, waste-tracking logs, and yield testing for all proteins, produce, and high-cost ingredients.
Strategically engineer menus to balance high-creativity dishes with strong-margin items; use menu mix data and sales reports to continuously evaluate item performance and profitability.
Oversee all product purchasing, approve vendor invoices, and negotiate pricing with purveyors to ensure competitive cost without sacrificing quality or consistency.
Establish and enforce a disciplined inventory system: conduct bi-weekly physical counts, reconcile theoretical vs. actual usage, and minimize spoilage through proper FIFO rotation and par-level management.
Control labor costs by building efficient scheduling templates aligned to projected covers and revenue; adjust staffing in real time based on business volume. Utilize scheduling tools available to help enhance the operation.

QUALIFICATIONS

Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, full-service restaurant or hospitality environment with the focus on Contemporary American Steakhouse.
Demonstrated ability to manage food and labor costs, perform menu cost-outs, and deliver results against financial targets.
Strong leadership skills with a track record of developing culinary teams and building a positive kitchen culture.
Ability and willingness to work 50+ hours per week including evenings, weekends, and some holidays as business demands.
Physical ability to stand for extended periods, lift to 25 lbs, and work in a hot, fast-paced kitchen environment.

Benefits: