Executive Chef

About Giostra

Fabio Viviani grew up poor on the west side of Florence. Often, the only entertainment his family could afford was a visit to the Giostra – a magical old carousel in Piazza della Repubblica. This town square was a gathering place for people from all walks of life, where everyone felt welcome.

In that spirit, Fabio Viviani Hospitality is pleased to bring South Barrington Giostra – an old-school Italian restaurant featuring the simple, classic dishes Fabio grew up on, with recipes passed down from his mother and grandmother.

Step inside our doors and experience the welcoming atmosphere of Old Florence. Enjoy a glass of wine from our extensive wine list, many procured through Fabio’s lifelong connections. Have some pasta. Eat! For Giostra is not just close to Fabio’s home here in South Barrington. It’s close to his heart.

We are seeking an experienced and passionate Executive Chef to lead Giostra’s kitchen operations, inspire our culinary team, and uphold the highest standards of quality, creativity, and consistency. This role requires not only exceptional culinary skills but also strong leadership, organizational expertise, and business acumen.

Duties & Responsibilities

• Provide quality, genuine hospitality in a timely manner, ensuring all guests feel welcome and valued.
• Oversee all back-of-house operations, including supervision of line cooks, prep cooks, pastry staff, and dishwashers.
• Hire, train, mentor, and manage all kitchen staff to promote a collaborative and positive work environment.
• Develop innovative and seasonally driven menus that reflect Giostra’s vision and elevate the guest experience.
• Establish and enforce portion sizes, plating standards, and presentation guidelines.
• Control food costs and manage inventory by implementing effective ordering, storage, and waste reduction procedures.
• Collaborate with Giostra leadership on financial planning, budgeting, and cost management.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations.
• Regularly inspect kitchen operations, equipment, and staff performance to maintain the highest standards.
• Lead pre-shift meetings and provide ongoing feedback and performance evaluations for kitchen staff.
• Respond promptly and professionally to guest inquiries or complaints related to food quality or presentation.
• Uphold and model company values, policies, and standards at all times.
• Other duties as assigned.
  
  

Requirements

• Passion for food and dedication to delivering an excellent dining experience for every guest.
• Energetic and positive leadership style, with the ability to motivate and inspire teams in high-pressure environments.
• Strong communication skills to work effectively with managers, kitchen staff, dining room personnel, and guests.
• A minimum of 7–10 years of progressive culinary experience, including at least 5 years in a leadership/executive chef role.
• Culinary degree or equivalent professional training preferred.
• Strong financial acumen, with proven ability to manage budgets, food costs, and labor efficiency.
• Creative approach to menu development, plating, and modern culinary trends.
• Ability to work long hours standing, lift 40+ pounds, and operate in hot/cold kitchen environments.
• Flexibility to work evenings, weekends, and holidays as required.
  
  

Preferred Qualifications

• Certification from the American Culinary Federation (CEC or higher).
• Experience in fine dining and/or high-volume operations.
• Proven track record of developing innovative, guest-focused menus.
• Strong interpersonal skills with the ability to foster collaboration across FOH and BOH teams.