Executive Chef

Cut 158 is an upscale steakhouse in the heart of downtown Joliet, known for refined service, premium cuts, and an elevated dining experience. We take pride in precision, consistency, and a polished atmosphere that reflects true hospitality. We are seeking an Executive Chef with a strong fine dining background and expertise in butchery and aging to lead our kitchen. Position Overview The Executive Chef will be responsible for maintaining and elevating the culinary program at Cut 158. This role requires a disciplined leader with a sharp eye for detail, a deep understanding of steakhouse execution, and the ability to lead a high-performing team in a refined, fast-paced environment. Key Responsibilities Oversee all kitchen operations with a focus on consistency, quality, and execution Lead in-house butchery, portioning, and aging programs Ensure proper handling, aging, and preparation of premium cuts of meat Manage food and labor costs while maintaining top-tier quality Train, mentor, and hold kitchen staff to high performance standards Enforce strict sanitation, safety, and organization practices Collaborate with ownership and operations on menu development and guest experience Execute seamless service during high-volume and peak dining periods Qualifications 5+ years in a fine dining kitchen, with experience as Executive Chef or Sous Chef Proven experience in butchery, steaks, and aging programs Strong understanding of steakhouse operations and premium product handling High level of organization, discipline, and attention to detail Experience managing food cost, labor, and kitchen systems Ability to lead, train, and inspire a professional kitchen team ServSafe certification required What We Offer Competitive salary (based on experience) Performance-based bonus opportunities Creative input within an established, respected concept Opportunity to lead a premier steakhouse kitchen Growth within a multi-concept hospitality group Ideal Candidate You understand that fine dining is about precision, consistency, and discipline. You take pride in your craft, respect quality ingredients, and know how to execute at a high level every single service. You lead from the front and set the tone for excellence in the kitchen. Please submit your resume along with a brief introduction highlighting your experience in fine dining, butchery, and steakhouse operations.

Benefits:

Flexible schedule Health insurance Retirement plan