The Opportunity

We are seeking an Executive Chef to lead the kitchen of Acanto Restaurant + Wine Bar--an established, award-winning and approachable 85-seat Italian restaurant in Chicago. This is a hands-on leadership role at a successful restaurant built on rustic yet refined Italian technique and genuine hospitality. The ideal candidate is a passionate culinary professional who leads from the line, mentors with intention, and runs a tight, profitable kitchen without compromising the soul of the food. The Executive Chef owns the kitchen — cuisine, culture, cost, and consistency. You will lead daily operations, develop menus, manage a team of approximately 20 culinary professionals, and partner with our outstanding front-of-house leadership to deliver an exceptional, repeatable guest experience.

About Acanto

Across from Millennium Park and along Chicago’s Cultural Mile, Acanto is a treasured destination for those who appreciate authentic and approachable Italian food in an intimate setting. Acanto serves seasonally driven Italian cuisine from all regions of Italy utilizing artisanal ingredients from Midwest farmers and producers. While Acanto is well-known for its expansive, award-winning wine list that showcases more than 700 bottles, the libations menu is rounded out by Italian classics including spritzes and negronis along with craft cocktails, beer, and spirits. Acanto is one of four restaurants in Gage Hospitality Group founded and led by Billy Lawless.

Key Responsibilities

Culinary Leadership & Menu Development

Conceive and execute seasonal menus rooted in regional Italian tradition while keeping a contemporary point of view.
Source elite ingredients — pasta flours, olive oils, cured meats, seafood, and produce — building direct relationships with local farmers and specialty importers.
Set, document, and enforce recipe standards, plating specs, and quality benchmarks across every station.
Lead daily tastings, pre-shift line-ups, and menu R&D in collaboration with sous chefs and the beverage team.

Operations & Financial Performance

Own kitchen P&L: food cost, labor cost, waste, and yield — hit and beat budgeted targets.
Build weekly schedules, manage labor within target, and forecast against covers and seasonality.
Manage purchasing and receiving and maintain accurate inventory and COGS reporting.
Ensure full compliance with Chicago Department of Public Health, OSHA, and all food safety standards; Maintain Basset, Manager ServeSafe, and Allergen certifications. Obtain Illinois Certified Professional Food Manager (CPFM) Certification within 30 days of hire

People & Culture

Recruit, train, develop, and retain a high-performing culinary team — from dishwashers to sous chefs.
Set the tone: professional, demanding, respectful.
Coach the next generation — build clear development paths and promote from within.
Partner with FOH leadership to deliver a unified hospitality experience.

Guest Experience

Expedite service nightly, holding every plate to the standard before it leaves the pass.
Engage with guests in the dining room, and for private events when appropriate.
Contribute to responding to guest feedback, reviews, and VIP requests with care and urgency.

What You Bring

3+ years of Executive Chef or strong Chef de Cuisine experience in a mid-to high-end, chef-driven concept; Italian or Mediterranean background strongly preferred.
Demonstrated mastery of fresh pasta production, sauce composition, butchery and classical Italian technique.
Track record of building, leading, and retaining culinary teams in a high-volume, full-service environment.
Fluency with food cost, labor cost, inventory systems, and kitchen P&L management.
Working knowledge of Italian wine and beverage programs preferable.
Calm, composed leadership under pressure; consistent, communicative, and accountable.
Allergen Certificate, ServSafe Manager certification (or ability to obtain within 30 days); current Chicago Food Service Sanitation Manager certification a plus.

Compensation & Benefits

Base Salary: $100,000 – $120,000, commensurate with experience.
Performance Bonus: Quarterly bonus tied to food cost, labor, and guest satisfaction targets.
Health & Wellness: BC/BS Medical (approximately 50% paid), 100% paid dental and vision benefits after 30 days of employment.
Retirement Plan: 401(k) and Roth after 90 days of employment with a Company match.
Paid Time Off: 3 weeks paid vacation.
Dining: Generous dining benefit across the restaurant group.
Growth: Travel and continuing-education budget — we believe in chefs who keep learning.

How to Apply

To be considered, please submit a current resume, a short note on your culinary point of view, and a sample menu or two recent menus you have authored. Working interviews and tasting stages are part of our final-round process.

Gage Hospitality Group is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, Gage Hospitality Group will provide reasonable accommodations for qualified individuals with disabilities.

More detail about Acanto part of Gage Hospitality Group, please visit https://culinaryagents.com/entities/20128-Acanto

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