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Executive Chef - Di Pescara
Di Pescara
2124 Northbrook Ct, Northbrook, IL, United States
Di Pescara hiring Executive Chef - Di Pescara in Northbrook, IL

Di Pescara hiring Executive Chef - Di Pescara in Northbrook, IL

Di PescaraMore Info

Full Time • Salary (Based on Experience)
Expires: Dec 24, 2021

Be an early applicant

Required Years of Experience

0-1 years

Job Details

A contemporary favorite on the North Shore, Di Pescara specializes in meticulously selected seafood, hand-rolled sushi and a satisfying range of Italian and global specialties. The setting is modern with animated, lively dining rooms, private party rooms and an intimate, well‑stocked bar. Chef‑Partner Mychael Bonner brings a modern approach to traditional dishes with results such as Miso Glazed Sea Bass, Oven Roasted Fish and housemade Gnocchi. With both small‑bites desserts and a new a la carte Sunday brunch, Di Pescara will satisfy all appetites any day of the week.

We are looking for an Executive Chef with:

  • 3-5 years experience in a high volume, food driven restaurant
  • Seafood cuisine background a plus

Caring. Creative. Careers.​
Join Lettuce Entertain You! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify

Executive Chefs are responsible to oversee and monitor all back of house (BOH) operations, ordering and systems for the restaurant; develop menu items in partnership with Partners/Chef Partners; and ensure effective BOH training programs in collaboration with the designated trainer and chefs.

Essential Functions

  • Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
  • Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
  • Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders  
  • Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements
  • Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) 
  • Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order 
  • Partner with GM, designated managers and chefs to regularly review and maintain recipe books
  • Create new and maintain existing recipe costing in partnership with GM and designated chefs 
  • Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions 
  • Ensure proper food storage and food quality standards including consistency and presentation
  • Ensure repair and maintenance needs are met and/or communicated to designated manager
  • Understand and follow the food allergy procedure and special orders/restrictions 
  • Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities 
  • Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner
  • Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team 
  • Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination 
  • Ensure that kitchen equipment is maintained and repaired as needed
  • Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues
  • Contribute to shift meetings when needed 
  • Participate in all new openings (local and out-of-state) as needed 
  • Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require 
  • Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed 
  • Travel overnight occasionally as needed
  • Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) 
  • Effectively communicate in order to perform and follow job requirements in written and spoken direction 
  • Multitask calmly and effectively in a busy, stressful environment 
  • Work in a confined, crowded space of variable light, noise and temperature levels
  • Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds 
  • Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

  • Model and promote teamwork across all teams 
  • Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy 
  • Organize and conduct periodic informational seminars for employees 
  • Proficiently use and operate all necessary tools (including but not limited to knives) and equipment 
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook 
  • Other duties assigned as needed 


Skills Required

  • Fast-Paced Experience

Compensation Details

Compensation: Salary (Based on Experience)

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Seafood, Italian

Casual Dining

Part of Lettuce Entertain You Restaurants

A contemporary restaurant with a concept uniquely its own, Di Pescara specializes in fresh, meticulously selected seafood, superb quality steaks, and a satisfying range of Italian specialties. The setting is modern and varied, with animated, lively dining rooms, private party rooms, and a subdued, intimate, well-stocked bar with a wine cellar.

The kitchen, supervised by chef-partner Mychael Bonner, makes the most of global resources, bringing modern touches to traditional dishes with results such as tilapia milanese with a spicy sesame-almond crust and delicate, miso-glazed black cod. A chef's braised dish of the day, frequent Alaskan king-crab specials, and featured wine discoveries (sold by the glass) add to the fun. An array of "small bites" desserts caps off your meal with guilt-free satisfaction. We know that sometimes you just want to pick up some great food to eat at home. Our menu is available for carryout and for an added touch we will bring your order curbside so you can grab and go.

EOE. We participate in E-Verify.

(847) 498-4321

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