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Title: Chef                                                                                       Reports to: Gen­er­al Man­ag­er

Job Duties: The Chef man­ages the café at Local Foods. The Chef is respon­si­ble for the ser­vice, food, and suc­cess of this open kitchen in a beau­ti­ful spe­cial­ty gro­cery store. The Chef takes over the man­age­ment of cur­rent con­cept and will help tran­si­tion to a re-con­cept dur­ing the fall.

This is an oppor­tu­ni­ty for an expe­ri­enced leader to build a food­ser­vice oper­a­tion that draws traf­fic for the entire store and fea­tures the best Mid­west­ern ingre­di­ents. A suc­cess­ful Chef will be com­fort­able man­ag­ing a team of 5–7 cooks, and be com­fort­able in a cul­ture of feed­back and work­ing with part­ners to achieve busi­ness goals. This is a great role for a cur­rent Chef/Executive Chef or Sous/CDC/Kitchen Man­ag­er look­ing to run a kitchen and man­age a great culi­nary team.


  • Man­ages a con­cept-dri­ven, cus­tomer focused cafe
    • Works close­ly with Part­ner and Gen­er­al Man­ag­er to exe­cute a con­cept that inspires din­ers and con­nects them to the gro­cery shop­ping expe­ri­ence
  • Man­ages a menu that sup­ports the over­all con­cept
    • Cre­ates and man­ages a menu that is approach­able, deli­cious and fea­tures a lim­it­ed set of intrigu­ing and sea­son­al dish­es that fea­tures the best of the sea­son
    • High­lights the core prod­ucts from Local Foods, includ­ing in-house prod­ucts from our own dis­tri­b­u­tion busi­ness and top qual­i­ty meats, sausages and salu­mi from the Butch­er & Larder
  • Man­ages ser­vice and front of house expe­ri­ence, in part­ner­ship with the cus­tomer expe­ri­ence man­ag­er
  • Man­ages and devel­ops a high-per­form­ing, long-term restau­rant team. Assists with over­sight of the store
    • Over­sees hir­ing and train­ing of kitchen and clean­ing staff
    • Empow­ers team and fos­ter auton­o­my and cre­ativ­i­ty
    • Man­ages sched­ul­ing
  • Man­ages pro­duc­tion and oper­a­tions. Over­sees all order­ing, pro­duc­tion sched­ul­ing, inven­to­ry, and sanitation/food safe­ty
  • Man­ages to bud­get and sales data


  1. A min­i­mum of 1–2 years in a man­age­r­i­al role in a kitchen. 
  2. Pri­or restau­rant man­age­ment, exec­u­tive chef expe­ri­ence
  3. Fine din­ing food pro­duc­tion expe­ri­ence and/or large batch food pro­duc­tion
  4. Must be open to feed­back and coach­able
  5. Abil­i­ty to thrive in an ambigu­ous, dynam­ic envi­ron­ment. Atten­tive to detail
  6. Com­fort­able and agili­ty with tech­nol­o­gy a plus
  7. Main­tain ServeSafe, Chica­go Food Ser­vice Man­ag­er, and Bas­set Licences


We offer com­pet­i­tive pay, health and oth­er insur­ance options, 401(k), din­ing and gro­cery dis­counts, paid vaca­tion, and more. 

To apply, please sub­mit a cov­er let­ter and resume to Ryan at by April 26.