Executive Chef

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

Job summary

An established industry player is on the lookout for an Executive Chef to lead its kitchen team in a vibrant restaurant setting. This role requires a culinary expert with extensive experience in upscale dining, who can foster a positive work environment while ensuring the highest standards of food quality and safety. The ideal candidate will be passionate about creating memorable dining experiences, mentoring staff, and innovating seasonal menus. Join this dynamic team and take the culinary lead in a welcoming neighborhood restaurant that values heartfelt service and community engagement.

Benefits

5-day workweek with 2 consecutive days off

15 days PTO/Sick Leave

401(k) with employer match

Health, Dental, and Vision Insurance

R&D Allowances

Qualifications

• 6+ years of kitchen experience in upscale dining.
• 5+ years as Executive Chef or Chef de Cuisine.

Responsibilities

• Ensure guests receive friendly and courteous service.
• Maintain food quality and safety standards.
• Participate in menu creation and seasonal updates.

Skills

Leadership

Communication

Inventory Management

Food Safety Standards

Education

Culinary Arts Degree

Job description

Job Title: Executive Chef

Ballyhoo Hospitality is seeking an experienced Executive Chef with a minimum of five years in a high-volume restaurant environment. The successful candidate will operate the restaurant kitchen daily with professionalism and teamwork.

About Ballyhoo Hospitality

Founded in 2018 by Ryan and Anna O’Donnell, Ballyhoo Hospitality focuses on creating welcoming neighborhood restaurants that offer thoughtful, inspired cuisine across various concepts including Gemini, Coda di Volpe, and Old Pueblo. We prioritize heartfelt service, a warm ambiance, and memorable dining experiences.

Benefits

• 5-day workweek with 2 consecutive days off
• 15 days PTO/Sick Leave
• 401(k) with employer match
• Health, Dental, and Vision Insurance
• R&D Allowances

Responsibilities

1. Ensure guests receive friendly, courteous service and feel welcomed.
2. Foster a positive environment and continuous improvement.
3. Develop staff through training and leadership to meet operational goals.
4. Create a respectful work culture with opportunities for staff growth.
5. Maintain food quality and safety standards, including holding a valid Food Protection Certificate.
6. Manage inventory, purchasing, and cost controls.
7. Ensure proper food preparation and presentation according to standards.
8. Participate in menu creation and update seasonally.
9. Supervise kitchen staff during prep and service periods.
10. Schedule labor efficiently to meet business needs.
11. Adhere to all health, safety, and labor regulations.
12. Perform administrative duties including reports and schedules.

Qualifications

• Minimum 6 years kitchen experience in upscale dining.
• At least 5 years as an Executive Chef or Chef de Cuisine.
• Impeccable grooming, hygiene, and professional appearance.
• Ability to work standing for long periods and lift up to 50 pounds.
• Effective communication skills in the predominant language of the area.