Executive Chef

Ballyhoo Hospitality; Chicago (IL); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player in the culinary world is seeking an Executive Chef to lead their kitchen operations. With a commitment to creating a warm and inviting atmosphere, this role requires a seasoned professional with at least five years of experience in a high-volume kitchen. The ideal candidate will embody the restaurant's values and ensure exceptional service while fostering a positive work environment. You will have the opportunity to craft dynamic seasonal menus and lead a dedicated team, all while enjoying a supportive work culture that values your contributions. This is a fantastic opportunity to make a significant impact in a vibrant culinary setting.

Benefits

5 day workweek, 2 Days off in a row

15 days PTO/Sick Pay

401(k) with generous employer match

Health, Dental and Vision Insurance

R/D Allowances

Qualifications

• Minimum 6 years experience in upscale restaurant kitchen prep and cooking.
• At least 5 years in an Executive Chef or Chef de Cuisine role.

Responsibilities

• Oversee and coordinate planning, organizing, training, and leadership.
• Ensure all guests feel welcome and are given responsive service.
• Create a respectful work culture and develop staff in food education.

Skills

Leadership

Culinary Skills

Inventory Management

Teamwork

Communication

Education

Culinary Arts Degree

Job description

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Ballyhoo Hospitality is looking for an Executive Chef.

Must have five years of experience as an Executive Chef or Chef de Cuisine with high volume.

Founded in 2018 after a combined 35 years in the business by husband-and-wife partners Ryan and Anna O’Donnell—he’s a veteran restaurateur and chef, she’s the operations director, and between them they have worked just about every restaurant position there is—Ballyhoo Hospitality champions the qualities that make a neighborhood restaurant great. The heartfelt greeting when you walk in the door, service that makes you feel cared for and a warm ambiance that encourages you to relax. Whether it’s the American-inspired cuisine at Gemini, the southern Italian favorites at Coda di Volpe, or the neighborhood Mexican cantina that is Old Pueblo, Ballyhoo restaurants offer thoughtful, inspired food and drinks that satisfy in memorable ways again and again. We don’t have customers at Ballyhoo Hospitality restaurants, we have guests. Welcome to our home.

We offer great benefits:

• 5 day workweek, 2 Days off in a row
• 15 days PTO/Sick Pay
• 401(k) with generous employer match
• Health, Dental and Vision Insurance
• R/D Allowances

The Executive Chef will operate the restaurant kitchen daily with professionalism, respect, efficiency, knowledge, friendliness, teamwork, patience, awareness, compassion, courtesy and initiative.

DUTIES & RESPONSIBILITIES:

• Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Develop and cultivate a positive environment and promote continuous improvement in all aspects of the operation.
• Oversee and coordinate planning, organizing, training and leadership to achieve objectives in sales, costs, employee retention, guest satisfaction, food quality, cleanliness and sanitation.
• Create a respectful work culture, providing opportunities for staff development through training and positive environment.
• Demonstrate success through employee satisfaction and retention.
• Possess a Valid Food Protection Certificate from the local Department of Health.
• Understand all policies, procedures, standards, and training programs.
• Assume responsibility for product quality.
• Attend employee meetings and contribute suggestions.
• Perform inventory and purchasing daily.
• Maintain proper pricing, ordering, and inventory records.
• Ensure food is prepared and served according to standards.
• Support guest service standards and operational efficiency.
• Develop staff in food education.
• Prepare paperwork and reports timely.
• Maintain equipment in excellent condition.
• Ensure proper receipt of products and deliveries.
• Follow employee performance appraisal policies.
• Administer corrective actions fairly and promptly.
• Comply with health, safety, and labor regulations.
• Understand and follow kitchen rules, policies, and procedures.
• Assist in creating a dynamic, seasonal menu.
• Supervise kitchen during prep and service.
• Ensure efficient service for dine-in and takeout.
• Schedule labor to meet business needs while controlling costs.

QUALIFICATIONS:

• Ability to communicate in the predominant language of the restaurant’s area.
• Minimum 6 years experience in upscale restaurant kitchen prep and cooking.
• At least 5 years in an Executive Chef or Chef de Cuisine role.
• Impeccable grooming, hygiene, posture, and proper uniform/tools.
• Must embody the owner and restaurant’s image.
• Ability to stand for long periods, reach, bend, and lift up to 50 pounds.

For more details about Ballyhoo Hospitality, visit here.